Effects of dry aging on color and oxidation stabilities of beef loins

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

2017/10/18

Chef Damon Menapace decided to go a little crazy with a few of his rib eyes. by JASON SHEEH ...

2017/07/13

Dish is more than 'just throwing a piece of meat in the fridge,' Elizabeth Chorney-Booth s ...

2017/06/28

By Al Mancini Las Vegas Review-Journal June 28, 2017 - 10:06 am “We found after 45 days (the ...

2017/06/16

June 16,2017 DRY-AGED Dry-aging is the process of resting large cuts of meat in a controlled ...

2016/11/23

"Better with age" - this method brings out the bolder, better flavors to make for an excel ...

2016/07/08

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

2016/06/10

June 10, 2016 Yuan H. Brad Kim PhD Despite being a costly process, dry-aging has been widely ...

2016/05/19

Published: 19 May 2016 The present review has mainly focused on the specific parameters inc ...

2012/09/26

Flannery News Aging Beef WEDNESDAY, SEPTEMBER 26, 2012 What is Dry Aged Beef If you’ve ever ha ...

2010/07/29

MARK SCHATZKER, JUL 29, 2010 When a cow is slaughtered, its beef is so fresh it's considere ...

2010/04/06

TOM MYLAN, APR 6, 2010 so what is aging and what are the differences between wet and dry ag ...

2010/04/02

Meat technology update 2/10 – April 2010 Dry ageing of beef Dry ageing can fill a niche marke ...