Felipe A Ribeiro, Soon K Lau, Rebecca A Furbeck, Nicolas J Herrera, Morgan L Henriott, Nicolas A Bland, Samodha C Fernando, Jeyamkondan Subbiah, Sérgio B Pflanzer, Thu T Dinh, Rhonda K Miller, Gary A Sullivan, Chris R Calkins
This study was conducted to evaluate the effects of relative humidity (RH) on moisture loss and flavor in dry-aged beef. Sixteen strip loins were assigned to one of the four aging treatments: vacuum (WET), dry-aging at 50% RH, dry-aging at 70% RH, or dry-aging at 85% RH and aged for 42 days at 2 °C. Loins were evaluated for evaporation loss, trim loss, tenderness, sensory, and microbiological characteristics. Results show that lower RH results in accelerated moisture loss during the first 3 days of the aging process without significantly affecting the total amount of moisture loss...
March 18, 2024: Meat Science