Dry aging of beef; Review

Area of Science:

• Food Science
• Meat Science
• Food Microbiology

Background:

• Dry aging is a process for beef carcasses or primal cuts aged for 28-55 days under controlled refrigerated conditions (0-4°C, 75-80% RH).
• There's growing interest in dry-aged beef from retailers and consumers, despite varying opinions on optimal procedures.
• The process is costly due to significant shrinkage (6-15%), trim loss (3-24%), contamination risks, and the need for high-grade meat.

Purpose of the Study:

• To review key parameters influencing the dry aging of beef.
• To explore the impact of aging on eating quality, microbiological safety, and economic factors.
• To identify knowledge gaps regarding the scientific basis of dry aging effects on beef quality.

Main Methods:

• Review of scientific literature on beef dry aging.
• Analysis of parameters including aging duration, temperature, humidity, and airflow.
• Examination of effects on flavor, tenderness, juiciness, microbiological safety, shrinkage, and cost.

Main Results:

• Dry aging concentrates beef flavor, often described as unique to the process.
• Proteolysis and lipolysis are key contributors to flavor, but their specific impact is not fully understood.
• Packaging in moisture-permeable bags may enhance safety, quality, and shelf stability.

Conclusions:

• Further scientific research is needed to fully understand the contribution of specific aging parameters to the quality and palatability of dry-aged beef.
• Optimizing dry aging protocols requires a deeper understanding of the biochemical changes occurring during the process.
• Balancing the desirable flavor concentration with economic viability and safety remains a key challenge in dry-aged beef production.