Listen to and read a dialogue in a meat processing plant. Then match the following terms in the box with their definitions.
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1. Question
Match the words with the definitions.
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- dry aging:
- beef aging
- moisture loss
- flavor change
- tenderization
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the process of exposing beef to air in a controlled open-air environment to make it more tender.
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the process of preparing beef for consumption by aging it in order to break down the connective tissue within the meat.
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the loss of moisture from the meat during the dry aging process.
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the change in flavor of the beef that occurs during the dry aging process due to enzymatic and bacterial action.
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the process of breaking down some of the tougher muscle fibers and connective tissues in beef through the action of enzymes naturally present in the meat.
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