“Steak dry aging”: an innovative approach to producing high-yield, high-quality dry-aged beef.
No hay miniatura disponible
Fecha
Título de la revista
ISSN de la revista
Título del volumen
Editor
Resumen
Descripción
This study evaluated a novel steak dry-aging (StDA) protocol in which portioned beef steaks were dry-aged until reaching an average weight loss of 15% and subsequently wet-aged to achieve a total aging time of either 14 or 28 days. The new protocol was compared with conventional dry aging (DA) for 28 days and unaged controls. Under the experimental conditions, StDA increased saleable yield (up to 35% higher than DA) and reduced trimming steps during processing. Physicochemical composition, water activity, total free amino acids, and microbiological quality (< 3.5 log CFU/g) were similar between DA and StDA samples. StDA aged for 28 days had a free amino acid profile comparable to DA, but with higher glutamic acid content (2.30 vs. 0.80 mg/g protein), associated with umami flavor, and lower taurine content (0.59 vs. 1.13 mg/g protein). DA samples had lower shear force (27.45 vs. 35.54 N) and a lighter (L* = 43.39 vs. 38.77) and more intensely (C* = 26.66 vs. 21.31) red color. Overall, 28-day StDA combined high yield, preservation ofsensory-related attributes, and process efficiency,representing a viable and scalable alternative for producing high-quality dry-aged beef.
Palabras clave
Bovino, Produção de Carne, Maturação