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f. Dry aging.

7. Trussing and tying - the act of tying meat (often meat that is stuffed and rolled, but also
meat that is boned - e.g. a lamb leg - or, in many instances, a whole bird) with string so it
cooks evenly and keeps its moisture (juices) and shape. Take particular care with the knots
because the meat will shrink, making the ties useless.
8. Skewering. A skewer is a long pin - metal, wood or bamboo -that holds meat in place while it
cooks. Strips of meat (possibly with vegetable pieces) can be skewered for barbecuing, or
skewers might be used to hold rolled meat in place while it cooks.

9. Stuffing. In cooking, the stuffing or filling is an edible substance or mixture used to fill a
cavity in another food item and cooked in the cavity - for example, the stuffing in a chicken,
turkey or fish. Many foods can be stuffed, including a range of meats, vegetables, egg, and
fruits. In addition, therefore, to stuffing the body cavity of animals, various cuts of meat can
be stuffed after they have been deboned, a pouch has been cut into them or when they are
rolled. Be aware, however, that cooking animals with a body cavity filled with stuffing can
present potential food safety issues as the stuffing might not reach the required cooking
temperature.
Aging meat

Carcasses or meat are aged by holding them at refrigeration temperatures (carefully controlled and
in compliance with food hygiene regulations) for extended periods of time after slaughter and initial
chill. Ageing (or conditioning as it is called in many countries) improves the tenderness and flavour of
meat.
There are 2 methods of ageing meat: wet ageing and dry ageing.

Hygiene regulations do not allow hanging of uncleaned or undressed meats. Once a carcase has been
fully cleaned, either the whole carcase (preferably quartered) or the portioned carcase can be aged.
This must, however, only be performed under hygienic, controlled conditions. Carcasses or portions
can be stored in a cool (around 4°C), clean, well-ventilated area from as little as 2 days to as many as
2 weeks, though 5 to 7 days should be more than enough to improve tenderness without risking
spoilage. The closer the meat remains near freezing, the longer it can be aged. This process is
generally referred to as dry ageing.
During the ageing period enzymes within the meat break down the muscle and connective tissue
making it tender. Moisture is lost from the outer parts of the carcass causing an inedible crust to
form, this is trimmed off and discarded. The carefully controlled environment, the time involved, and
the loss of outer portions of the carcass make dry ageing a costly process and not one which can be
carried out in a normal commercial kitchen.
Wet ageing occurs when meat and its own juices are vacuum packed in plastic and boxed for
distribution. The plastic packaging does not allow loss of moisture, therefore, the meat can absorb
more moisture which results in an increase in juiciness and tenderness. Both methods of ageing work
well and can create a better product. Wet ageing is much less costly and allows for a quicker entry to
the market and therefore a much longer shelf life. This is the cryovac process.
If unopened, cryovac packages are stored at 1-0°C and will last for about 12 weeks. If they are stored
at higher temperatures, around 4-5°C, shelf life is about 6 weeks. Optimum storage life for vacuum
packed, chilled pork is around 3 weeks.