You are a braver man than me to eat those without trimming down a bit!
50% seems SUPER low too. I would have imagined even more loss than what you reported. Also, 46F seems kind of high?
As long as you don't get sick, and the stuff tastes great then rock on...but here's another quote from the propeller heads in that article.
I think the studies quoted didn't test anything above 39F.
"Temperature of storage is critical in that if it is below freezing temperatures for meat [FONT=Bookman Old Style,Bookman Old Style][FONT=Bookman Old Style,Bookman Old Style](-2 to -3°C), the enzymatic processes involved [/FONT][/FONT]with aging will cease. If the temperature of [FONT=Bookman Old Style,Bookman Old Style][FONT=Bookman Old Style,Bookman Old Style]storage is elevated, the enzymatic processes involved with aging will work quite well, [/FONT][/FONT]but so will the microbial spoilage process [FONT=Bookman Old Style,Bookman Old Style][FONT=Bookman Old Style,Bookman Old Style]resulting in the development of off-odors and off-flavors. In addition, elevated temperatures may promote pathogen growth, so finding the [/FONT][/FONT]appropriate storage temperature for dry-aged [FONT=Bookman Old Style,Bookman Old Style][FONT=Bookman Old Style,Bookman Old Style]beef is very important."
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