Hunting compounds crucial to dry aging flavor

Further investigation of dry-aging effects on palatability attributes and metabolomics profiles of beef loins.

Derico Setyabrata Jiwon Lee Silvana Martini Jerrad F. Legako Tiago J.P. Sobreira Yuan H. Brad Kim PhD

January 16, 2019

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.

Discoloration scores of steaks from beef loins assigned to different aging types

Meat Science Review

Effects of dry aging on color and oxidation stabilities of beef loins

Derico Setyabrata Hyun-Wook Kim Jordy Berger Stacy Zuelly Yuan H. Brad Kim PhD

December 16, 2016

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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.

The Meat Industry Hall of Fame Dinner and Awards Ceremony will recognize the prestigious Class of 2019, on the evening of Jan. 27, 2020, in Atlanta, GA. This Elite Networking Event is co-located with the International Production & Processing Expo (IPPE).

The National Provisioner

October 2019

Check out the October 2019 issue of The National Provisioner, featuring our cover story on the partnership between Coleman Natural Foods and Budweiser, along with our annual State of the Industry Report on various sectors of the meat and poultry industry.

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Independent Processor

October 2019

Check out the October 2019 issue of Independent Processor, featuring our cover story on Patak Meat Products, the continuing growth of the meat snacks market, and much more.

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