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. 2023 Jan 19;21(1):e07745. doi: 10.2903/j.efsa.2023.7745

Figure 5.

Figure 5

Measured, pH and aw values during dry‐ageing of beef for different process conditions (target temperature and RH) reported in the literature used as realistic examples. For case 4 and 5 temperature represent the target value (represented as dotted lines)