Meat Science Review 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 No Comments 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.Read More
