Identifying optimal dry-aging regimes for improving beef quality

June 10, 2016

Yuan H. Brad Kim PhD

Despite being a costly process, dry-aging has been widely practiced in many local meat processors, high-end restaurants and gourmet markets.

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. Despite the fact dry-aging is a costly process because of decreased yields and greater weight losses during aging and trimming, it has been widely practiced in many local meat processors, high-end restaurants and gourmet markets. This is mainly due to its known positive effects on enhancing beef palatability attributes, particularly generating unique flavor characteristics, such as brown-roasted beefy/brothy, buttery, nutty/roasted nut, and/or sweet flavor. (Source: www.provisioneronline.com)

https://www.provisioneronline.com/articles/103391-identifying-optimal-dry-aging-regimes-for-improving-beef-quality