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Surveying the dry-aged beef crust

Microbial communities on dry-aged beef in commercial meat processing facilities.

Dr. Phil Bass Diana I Clark Daniel L Clark Thomas Mitchell Rachel D. Capouya

November 6, 2020

Dry-aged beef is a specialty meat product that has recently enjoyed an increase in popularity in the high-end food market. It is considered especially desirable for its unique flavors.

Meat Science Review

The effect of freezing on the quality of dry-aged beef

Ana Paula Da Silva Bernardo Astrid Caroline Muniz da Silva Maristela da Silva do Nascimento Felipe Azevedo Ribeiro Chris R. Calkins Sérgio Bertelli Pflanzer

July 11, 2019

No Comments

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.

Meat Science Review

Utilization of dry-aged beef in premium ground beef blends

Devin A. Gredell Jordan H. McHenry Dale R. Woerner Jerrad F. Legako Terry E. Engle J. Chance Brooks J. Daryl Tatum Keith E. Belk

May 6, 2019

No Comments

Although the affordability and versatility of ground beef helped establish it as a staple in many American diets, "premium" ground beef blends are now being marketed in several foodservice and retail scenarios, adding value to lower-priced trim components and underutilized whole-muscle cuts.

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.

Meat Science Review

Impact of two chamber  RH on water loss in  dry-aged beef

Felipe Marinelli Silva Ana Paula Da Silva Bernardo Carolina Lugnani Gomes Sérgio Bertelli Pflanzer

July 6, 2018

No Comments

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.

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

No Comments

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.

Comparison of loin types and aging periods

Meat Science Review

Can aging improve low-marbled beef?

Effects of post-mortem aging time and type on palatability of low-marbled beef loins.

A.N. Lepper-Blilie Eric P. Berg D.S. Buchanan Paul T. Berg

July 8, 2016

No Comments

Approximately 60 percent of steaks available at retail are USDA Select and low Choice.

Dry-aging has been widely practiced in many local meat processors, high-end restaurants and gourmet markets

Meat Science Review

Identifying optimal dry-aging regimes for improving beef quality

Yuan H. Brad Kim PhD

June 10, 2016

No Comments

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.

Get Real with Beef: Better with age

Dr. Phil Bass

June 10, 2015

No Comments

After years of meat science education, research and experience, I have gained a better understanding of the mechanisms of beef aging and differences in eating quality that can be derived from it.