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Related Experiment Video

Updated: Jun 6, 2025

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Published on: July 12, 2024

Aging increases lightness of grass-fed beef.

Jordan C Wicks¹, Alexis L Wivell¹, Mariane Beline¹

¹School of Animal Sciences, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.

Translational Animal Science

|November 25, 2024

Summary

This summary is machine-generated.

Dry aging significantly improves the color of grass-fed beef, making it comparable to grain-fed beef. This process enhances lightness and redness, addressing a key consumer concern for grass-fed products.

Keywords:

beef quality color dark beef dry aging grass-fed muscle type

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Area of Science:

Food Science
Animal Science
Meat Science

Background:

Grass-fed beef is a growing market but often has a darker appearance than grain-fed beef.
Aging is known to improve the color of dark-cutting beef, but its effect on grass-fed beef is less studied.

Purpose of the Study:

To evaluate the impact of dry aging on the lean color of grass-fed beef.
To compare the color development of dry-aged grass-fed beef with grain-fed beef of varying feeding durations.

Main Methods:

Thirty Angus crossbred steers were assigned to pasture-finished (CON), short-fed (SF), or long-fed (LF) programs.
Carcasses were dry-aged for 21 days, with longissimus lumborum samples collected and analyzed for objective color (L*, a*, b*) at multiple post-harvest intervals (1-21 days).

Main Results:

Dry aging improved objective color parameters (L*, a*, b*) in all beef treatments.
Grass-fed (CON) beef exhibited the most substantial improvements in lightness (L*) and redness (a*).
By day 21 of aging, the color of grass-fed beef became comparable to that of grain-fed beef.

Conclusions:

Dry aging is an effective method for enhancing the color of grass-fed beef.
The color improvements achieved through dry aging make grass-fed beef visually comparable to grain-fed alternatives.
This finding supports the potential for dry-aged grass-fed beef to meet consumer expectations for appearance.