The actual pay raise in 2012 has apparently not been calculated yet. CNN says this is an increase from 2011, in which the average employee pay raise was 2.7 percent, but Mercerâs own website says the average raise in 2011 was 2.9 percent â the same as the prediction for 2013. Moreover, Mercerâs own website announced their prediction for 2012 as 3 percent.
The Canadian Meat Packers Council recommends that internal meat temperatures should not exceed 39Â°F or 4Â°C, and other studies have suggested that the optimal storage temperature for meat is just below the freezing point.
Wet aging is the process of aging meat inside a vacuum-sealed plastic bag under a storage temperature of 32 to 33.8 F. In this method, air flow and humidity are not necessary for proper wet aging. Since the meat is vacuum packaged right after cutting, this aging process is the conventional method of beef aging today.