Determination of Indicators for Dry Aged Beef Quality
Heeyoung Lee1, Mi Jang1, Sunhyun Park1
1Food Standard Research Center, Korea Food Research Institute, Wanju 55365, Korea.
Food Science of Animal Resources
|January 18, 2020
Summary
This study explored dry aged beef quality, finding storage loss, water holding capacity, and cooking loss are key indicators for distinguishing aged from fresh beef, regardless of supplier. These factors aid in developing consistent aged beef production standards.
Area of Science:
- Food Science
- Meat Science
- Quality Assurance
Background:
- Dry aging significantly enhances the value of beef, particularly lower-grade cuts.
- Previous research on dry aged beef is limited to controlled laboratory settings, with underexplored aging factors.
- A need exists for objective methods to differentiate fresh from aged beef.
Purpose of the Study:
- To develop a technique for distinguishing fresh from dry aged beef based on quality changes during aging.
- To identify reliable quality indicators for aged beef that are independent of the supplier.
- To establish parameters for consistent aged beef production.
Main Methods:
- Analyzed the effect of aging time on beef quality from three Korean manufacturers.
- Evaluated parameters including storage/trimming/aging/cooking losses, moisture/fat/protein/collagen content, and water holding capacity.
- Assessed supplier-specific quality variations in dry aged beef.
Main Results:
- Dry aged beef quality demonstrated supplier dependency, complicating origin-independent discrimination.
- Storage loss, water holding capacity, and cooking loss showed significant changes with dry aging time across all suppliers.
- These three parameters were identified as potential indicators for distinguishing aged beef.
Conclusions:
- Storage loss, water holding capacity, and cooking loss are promising objective indicators for differentiating aged beef.
- These findings can contribute to establishing standards for consistent dry aged beef production.
- Further research is encouraged to refine aged beef quality assessment and production protocols.
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