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Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins
Kim, Yuan H. Brad; Kemp, Robert; Samuelsson, Linda M.
The objectives of this study were to evaluate different dry-aging regimes and their impacts on quality attributes and metabolite profiles of beef loins. Thirty loins (M. longissimus lumborum) from 15 beef carcasses at 2 days post-mortem were obtained. Each loin was cut in half yielding 60 sections, which were randomly assigned to six treatments including 4 dry-aging (2 temperatures (1 or 3degreeC) x 2 air-velocities (0.2 or 0.5 m/s)) and 2 wet-aging regimes for 3 weeks; n=10/treatment. The sensory panel found that dry-aged loins had better flavour and overall liking (P
Beef; Meat quality; NMR; Metabolite; Dry-aging; Flavour
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