“Steak dry aging”: an innovative approach to producing high-yield, high-quality dry-aged beef.

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dc.contributorJEAN CARLOS DOS SANTOS, UNIVERSIDADE FEDERAL DE LAVRAS; ANGÉLICA SOUSA GUIMARÃES, UNIVERSIDADE FEDERAL DE LAVRAS; LORRANY RAMOS DO CARMO, UNIVERSIDADE FEDERAL DE LAVRAS; MARCIA CRISTINA TEIXEIRA DA SILVEIRA, CNPMS; ALCINÉIA DE LEMOS SOUZA RAMOS, UNIVERSIDADE FEDERAL DE LAVRAS; LEANDRO SÂMIA LOPES, UNIVERSIDADE FEDERAL DE LAVRAS; EDUARDO MENDES RAMOS, UNIVERSIDADE FEDERAL DE LAVRAS.
dc.creatorSANTOS, J. C. dos
dc.creatorGUIMARÃES, A. S.
dc.creatorCARMO, L. R. do
dc.creatorSILVEIRA, M. C. T. da
dc.creatorRAMOS, A. de L. S.
dc.creatorLOPES, L. S.
dc.creatorRAMOS, E. M.
dc.date2026-04-01T14:48:43Z
dc.date2026-04-01T14:48:43Z
dc.date2026-04-01
dc.date2026
dc.date.accessioned2026-07-07T05:28:29Z
dc.descriptionThis 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.
dc.identifierJournal of Food Science, v. 91, e71029, 2026.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1185999
dc.identifierhttps://doi.org/10.1111/1750-3841.71029
dc.identifier.urihttp://hdl.handle.net/123456789/492419
dc.languageeng
dc.rightsopenAccess
dc.subjectBovino
dc.subjectProdução de Carne
dc.subjectMaturação
dc.title“Steak dry aging”: an innovative approach to producing high-yield, high-quality dry-aged beef.
dc.typeArtigo de periódico

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