Effects of relative humidity on dry-aged beef quality

• Published in: Meat science 2024-07, Vol.213, p.109498-109498, Article 109498
• Main Authors: Ribeiro, Felipe A., Lau, Soon K., Furbeck, Rebecca A., Herrera, Nicolas J., Henriott, Morgan L., Bland, Nicolas A., Fernando, Samodha C., Subbiah, Jeyamkondan, Pflanzer, Sérgio B., Dinh, Thu T., Miller, Rhonda K., Sullivan, Gary A., Calkins, Chris R.
• Format: Article
• Language: English
• Subjects: Dry-aging; Flavor; Meat; Moisture loss; Palatability; Sensory
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2024.109498

This study was conducted to evaluate the effects of relative humidity (RH) on moisture loss and flavor in dry-aged beef. Sixteen strip loins were assigned to one of the four aging treatments: vacuum (WET), dry-aging at 50% RH, dry-aging at 70% RH, or dry-aging at 85% RH and aged for 42 days at 2 °C. Loins were evaluated for evaporation loss, trim loss, tenderness, sensory, and microbiological characteristics. Results show that lower RH results in accelerated moisture loss during the first 3 days of the aging process without significantly affecting the total amount of moisture loss. Pseudomonadales dominated the aerobically dry-aged loins while Enterobacteriales was the most abundant in the wet-aged samples. Dry-aged samples had increased content of free amino acids in the cooked meat juice compared to the wet-aged counterpart. Dry aging at 50% RH tended to associate with more desirable flavor notes. •The Agenator is a unique, computer-controlled dry aging cabinet with tight controls.•Lower RH accelerated moisture loss without affecting total moisture loss.•Dry aging at 50% RH resulted in more desirable flavor notes.•Dry aging increased free amino acid content in the beef juice.