Dry-aging improves meat quality attributes of grass-fed beef loins

The objective of this study was to evaluate the effect of dry-aging on meat quality and microbiological properties of grass-fed beef loins. At 7 d postmortem, eighteen bone-in loins (M. longissimus lumborum) from 9 beef carcasses (USDA Select) were obtained. Each loin was cut in half yielding a tota...

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Bibliographic Details
Published in:Meat science 2018-11, Vol.145, p.285-291
Main Authors: Berger, Jordy, Kim, Yuan H. Brad, Legako, Jerrad F., Martini, Silvana, Lee, Jiwon, Ebner, Paul, Zuelly, Stacy M. Scramlin
Format: Article
Language:English
Subjects:
Dry-aging
Grass-fed beef
Low marbling
Microbial shelf-life
Sensory attributes
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Summary:The objective of this study was to evaluate the effect of dry-aging on meat quality and microbiological properties of grass-fed beef loins. At 7 d postmortem, eighteen bone-in loins (M. longissimus lumborum) from 9 beef carcasses (USDA Select) were obtained. Each loin was cut in half yielding a total of 36 sections, which were assigned to three aging methods: wet-aging (WA); dry-aging (DA); and dry-aging in a water permeable bag (DW). DA resulted in greater shrink and trim loss compared to WA (P 
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2018.07.004