Effect of dry aging on meat quality in different beef muscles
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Date
2025
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UMT, Lahore
Abstract
Dry aging is a traditional meat processing technique used to enhance the flavor, tenderness, and overall eating quality of beef by allowing it to mature under controlled temperature, humidity, and airflow conditions. Unlike wet aging, which occurs in vacuum-sealed packaging, dry aging exposes the meat to air, promoting enzymatic and microbial changes that develop complex flavors and improve texture. This method is gaining renewed interest in the premium beef market, yet its effects on different muscle types are still not fully understood. This study investigates the physicochemical changes that occur during dry aging in three selected beef muscles: Gluteus medius (Rump), Longissimus dorsi (Ribeye), and Psoas major (T-bone). The aging process was carried out over 28 days, with samples collected on Days 0, 7, 14, 21, and 28 to assess pH, moisture content, crude fat, and crude protein levels. These parameters are key indicators of meat quality and were chosen to evaluate how different muscle types respond to dry aging over time. Statistical analysis using two-way ANOVA demonstrated that both aging time and muscle type had significant effects (p < 0.01) on all measured parameters. Moisture content consistently decreased across all muscles during aging, particularly after Day 14, due to surface dehydration and enzymatic breakdown of muscle structure. Crude fat and crude protein content increased significantly, mainly because of moisture loss, concentrating the remaining solids. The Longissimus dorsi muscle retained higher fat levels throughout the aging process, suggesting better marbling and flavor potential, while Gluteus medius and Psoas major showed more variability. The pH values fluctuated within a narrow range, remaining within acceptable levels for dry-aged beef and supporting desirable microbial activity for flavor development. Overall, the study found that dry aging not only influences the nutritional composition of beef but also affects each muscle differently, highlighting the importance of muscle selection when designing dry aging protocols for optimal quality outcomes. These findings provide valuable insights for meat processors, retailers, and chefs seeking to maximize the benefits of dry aging. By understanding how aging duration and muscle type interact to affect physicochemical traits, stakeholders can tailor processing strategies to meet consumer preferences and enhance product value in the high-end beef market.