News, Marketing

Home > News, Marketing > News Dry aging meat

News Dry aging meat

2016/12/16

December 16, 2016
Derico Setyabrata, Hyun-Wook Kim, Jordy Berger, Stacy Zuelly , Yuan H., Brad Kim PhD
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. Due to its known positive impacts on palatability attributes (in particular unique flavor and juiciness), dry aging has been typically practiced by local meat processors or small meat purveyors for upscale butcher shops and/or gourmet restaurants.
While there is an increasing popularity and demand from consumers to purchase dry-aged beef products from local markets, there is little information on how dry aging affects color and oxidation stabilities of beef muscles during display. Because color is one of the most important factors affecting consumers’ meat purchasing decision, determining the impact of dry aging on meat color stability is crucial to develop a retail merchandising strategy for this type of gourmet beef product.
(Source: www.provisioneronline.com )
https://www.provisioneronline.com/keywords/6253-dry-aged-beef