Identifying optimal dry-aging regimes for improving beef quality
2016/6/10
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)
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