Differences in volatile composition highlight how aging methods and treatment characteristics influence the meat's volatile profile, resulting in distinct sensory characteristics for each aging type.
Dry-aged beef has gained market share in Brazil over the last several years. Therefore, understanding the effects of the dry-aging process on beef quality, especially on the beef from Zebu cattle, is important because of the large volumes of production and availability of this cattle in that country.
Many restaurants and artisan butcher shops are developing and producing dry-aged beef. There is, however, no official standard regarding aging conditions such as temperature, relative humidity or time.
