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Yuan H. Brad Kim is an Assistant Professor of Animal Sciences in the Meat Science and Muscle Biology Lab, Department of Animal Sciences, Purdue University. Contact him via email at bradkim@purdue.edu.
Postnatal heat stress costs the U.S. livestock industry approximately $2 billion annually (St-Pierre et al., 2003), with about $1 billion attributed to swine specifically (Pollman et al., 2010).
While positive effects of dry aging on meat quality attributes have been reported in several scientific studies, specific chemical compounds associated with this unique dry-aging flavor have not been fully established.
Postmortem aging is well known to improve eating quality characteristics, such as tenderness, juiciness and flavor; however, extended aging periods have been demonstrated to lower oxidative stability of beef muscles, resulting in discoloration and possible rancidity.
Dietary probiotic supplements have been introduced by several research groups as a possible nutraceutical alternative to antibiotics, as probiotics are known to improve gut health and nutrient absorption in broiler chickens.
Dry aging, whereby storing whole beef carcasses or unpackaged primals/subprimals in a controlled cooler, has been practiced for decades as a traditional butchery process.
Dry-aging is a traditional butchery process to store whole carcasses or unpackaged primals or sub-primals under a controlled environment for a certain period of time.