Dry-aged Beef Research Articles

Marbled beef quality grades under various ageing conditions

The Russian beef market is growing, which means that the problem of meat quality is getting more and more relevant. The gradually improving culture of meat consumption raises the demand for beef maturation, or ageing. The current research is the first of its kind in Russia. It features the quality of Russian marbled beef in the process of its open-air and vacuum-packed maturation. The authors studied the changes in the quality grades of dry-aged and vacuum-packed marbled beef during 4, 16 and 28-day ageing and defined the optimal maturation conditions and terms. The study included pH, colour, microstructure, organoleptic properties, the qualitative and quantitative composition of the volatile aroma-forming compounds, and the area of intramuscular fat. The samples were on-the-bone beef cuts obtained from 18-month-old Aberdeen-Angus castrated bulls that had received 200 days of grain fattening. The pH value remained stable throughout the ageing period in the dry-aged and vacuum-packed samples. Approaching the end of the test period, the change in pH reached 0.12 for the dry-aged samples and 0.21 for the vacuum-packed ones. The surface of the dry-aged samples obtained a dark red to burgundy-red dry crust after 16 and 28 days of ageing. The colour was significantly different from the colour of the samples after 4 days of ageing. The colour of the vacuum-packed samples remained unchanged throughout the maturation period. However, the microstructure of the packed beef showed a deeper and more widespread decomposition of muscle tissue on days 16 and 28. The changes in the dry-aged samples were less obvious. All in all, the process of extended ageing improved the organoleptic properties of the beef.

Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties.

The crust that inevitably forms on dry-aged beef is usually trimmed and discarded before sale. The aim of this study was to explore methods for utilizing this crust in processed meat products. Four sirloins were dry-aged for 28 d at 4℃ (75% relative humidity). The crust obtained from the surface of the sirloins after completion of dry aging was lyophilized. Patties were prepared without added crust (control) or with 5% w/w crust, aerobically packaged, and stored at 4℃ for 7 d. Electronic nose analysis indicated that the volatile profile differed significantly between the patties with and without crust. Compared to the control patties, patties containing crust had higher flavor, tenderness, juiciness, and acceptability scores in a sensory panel evaluation (all p<0.05). In addition, patties with crust were less hard, gummy, and chewy than the control patties after 3 and 7 d of storage (all p<0.05). The number of total aerobic bacteria was higher in raw patties with crust than in the control patties during the storage (p<0.05). However, no pathogens were detected. 2-Thiobarbituric acid reactive substance values of patties containing crust were significantly lower than those of control patties after 2 and 6 d of storage (both p<0.05). Thus, crust from dry-aged beef can enhance the flavor by providing beefy and palatable flavor without a long period of dry aging.

The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi.

The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef were dry-aged for 28 d, and the control group (n=6) was analyzed 2 d postmortem for this study. Dimensional changes (reduction of thickness and surface shrinkage) after cooking were significantly greater in the control group than the DA group, whereas the shear force of the DA group was significantly lower than that of the control. Effect of cooking on aggregation, hydrophobicity, and in vitro digestibility were significantly higher in the DA group than in the control. After cooking, the protein in DA sirloins was more oxidized than in the control samples. According to the sodium dodecyl sulfate-polyacrylamide gel electrophoresis result, the low molecular weight bands (below 17 kDa) increased in the DA group, finding that the protein characteristics of dry-aged beef was affected by cooking.

Changes in free amino acid content and hardness of beef while dry-aging with Mucor flavus

BackgroundA mold strain thought to be suitable for dry-aging process was isolated. The information about the scientific aspects of molds related to dry-aging beef is scarce. We, therefore, conducted aging trials to determine the characteristics of the isolated mold strain associated with dry-aging process. Specifically, during the dry-aging of beef with the mold strain, the changes in the free amino acid content, hardness, productive loss, drip and cooking loss were analyzed. These characteristics were compared with those obtained while dry-aging in the absence of a mold.ResultsThe isolated mold strain was identified as Mucor flavus. The free amino acid content in the mold-aging beef decreased or remained constant during the aging process. However, that in the trimming sections of the beef dramatically increased in the presence of mold. In addition, hardness of mold-aging beef gradually decreased during the aging process and finally decreased significantly.ConclusionAmino acids such as GABA (gamma-aminobutyric acid), proline, and aspartic acid were produced by our mold strain, M. flavus during its growth on beef meat, and the mold conferred savory odors to the dry-aged beef.

Beef quality labels: A combination of sensory acceptance test, stated willingness to pay, and choice-based conjoint analysis

Consumer perspectives of beef quality are complex, leading to a market that is increasingly differentiating. Thus, ongoing monitoring and assessment of changes in consumer perspectives is essential to identify changing market conditions. Often only credence and search characteristics are evaluated in consumer studies; therefore the object of the present study is to examine consumer preferences and perceptions towards beef steaks, also including experience characteristics, using a mixed methods approach. For this reason, 55 consumers participated in an experiment in Germany, including a sensory acceptance test, stated willingness to pay, and choice-based conjoint analysis (CBCA). Different quality characteristics were included, but a focus on the quality labels of ‘dry aged beef’, ‘Block House beef’, and ‘Angus beef’ was predominant throughout the experiment with the results showing that quality labels significantly increased overall liking as well as the stated willingness to pay. Quality labels were also the one of the most important characteristics in the conjoint analysis, after origin and price. The results of all applied methods are comparable for the characteristic quality label. The combination of sensory acceptance test and CBCA were additionally able to evaluate all three kinds of beef quality characteristics, which could not be evaluated together only using a single method. This suggests that a mixture of methods should be used to gain better knowledge on the true behavior of beef consumers. Experience and credence characteristics, including beef quality labels, present opportunities for future research as well as the potential for determining product and market differentiation.

Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage.

We investigated microbial and quality changes in wrap-packaged dry-aged beef after completion of aging and subsequent storage in a refrigerator. After 28 days of dry aging (temperature, 4°C; RH, approximately 75%; air flow velocity, 2.5 m/s), sirloins were trimmed, wrap-packaged, and stored at 4°C for 7 days. Analyses of microbial growth, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid-reactive substance (TABRS), and instrumental color, myoglobin, and sensory evaluation were conducted on days 0, 3, 5, and 7. The results show that the number of total aerobic bacteria (TAB), yeast, and lactic acid bacteria increased with an increase in storage days, whereas no change in the growth of mold was observed during 7 days of storage. Based on the legal standard for TAB count, the estimated shelf-life of wrap-packaged dry-aged beef was predicted to be less than 12.2 days. However, the shelf-life should be less than 6.3 days, considering the result of sensory quality (odor, taste, and overall acceptance). No significant change in visible appearance was also observed during 7 days of storage. The results suggest that the present quality indicators for meat spoilage (pH, VBN, and TBARS) should be re-considered for dry-aged beef, as its characteristics are different from those of fresh and/or wet-aged beef.

Diversity and Characteristics of the Meat Microbiological Community on Dry Aged Beef.

Beef was dry aged for 40-60 days under controlled environmental conditions in a refrigerated room with a relative humidity of 75%-80% and air-flow. To date, there is little information on the microbial diversity and characteristics of dry aged beef. In this study, we explored the effect of change in meat microorganisms on dry aged beef. Initially, the total bacteria and LAB were significantly increased for 50 days during all dry aging periods. There was an absence of representative foodborne pathogens as well as coliforms. Interestingly, fungi including yeast and mold that possess specific features were observed during the dry aging period. The 5.8S rRNA sequencing results showed that potentially harmful yeasts/molds (Candida sp., Cladosporium sp., Rhodotorula sp.) were present at the initial point of dry aging and they disappeared with increasing dry aging time. Interestingly, Penicillium camemberti and Debaryomyces hansenii used for cheese manufacturing were observed with an increase in the dry aging period. Taken together, our results showed that the change in microorganisms exerts an influence on the quality and safety of dry aged beef, and our study identified that fungi may play an important role in the palatability and flavor development of dry aged beef.

Palatability Characterization of Fresh and Dry-Aged Ground Beef Patties

Descriptive trained sensory attributes, fatty acids, and volatile compounds were determined to characterize the effects of dry-aging on ground beef. Beef shoulder clods were ground to include 100% fresh beef, 100% dry-aged beef, and a 50% fresh and 50% dry-aged ground beef blend. Samples comprised of 100% dry-aged beef were rated greatest (P &lt; 0.001) for browned/grilled, earthy/mushroom, and nutty/roasted-nut flavors; however, panelists also detected greater (P ≤ 0.011) incidences of sour/acidic and bitter flavors. The addition of dry-aged beef increased (P &lt; 0.001) hardness and reduced (P &lt; 0.001) tenderness. Dry-aging also caused a shift in saturated fatty acids, where shorter chain saturated fatty acids (≤ 16:0) were reduced (P ≤ 0.034) compared to stearic acid (18:0). Meanwhile, increases of trans-octadecenoic acid (18:1 trans) and decreases of cis monounsaturated fatty acids were present in dry-aged beef. Concentrations of 18:2 conjugated linoleic isomers were greatest (P &lt; 0.001) in fresh beef and decreased with the incorporation of dry-aged beef. Several lipid-derived volatile compounds were greater (P &lt; 0.05) in dry-aged beef compared with fresh beef, implying a greater degree of lipid degradation among dry-aged beef. Increases (P ≤ 0.031) were determined for 3- and 2-methyl butanal with the addition of dry-aged beef. Intermediates of the Maillard reaction, 2,3-butanedione and acetoin, were determined to be greatest (P ≤ 0.046) from dry-aged beef. Alterations of fatty acids and volatile compounds with dry-aging were determined to be related with intensity of individual flavor attributes. Overall, it may be concluded that inclusion of dry-aged beef impacts flavor profile through altered fatty acid profiles and flavor related compounds. These results support the idea that dry-aging may be utilized to impart an altered ground beef flavor experience.

Identifying the Influence of Post-Mortem Aging Length and Method on Flavor and Tenderness of Beef Strip Loins

ObjectivesAging of beef is one widely-accepted method to enhance palatability characteristics. There has not been a study published aimed specifically at identifying the effect of aging on flavor compound development. Therefore, the objective of this study was to identify compositional changes in flavor and tenderness of beef aged at different lengths and using different methods.Materials and MethodsPairs of strip loins (n = 38) were collected from commodity USDA Choice beef carcasses and fabricated into a total of 8 sections per carcass. Sections were randomly assigned to 1 of 8 aging treatments: 1) 3 d wet-aged; 2) 14 d wet-aged; 3) 28 d wet-aged; 4) 35 d wet-aged; 5) 49 d wet-aged; 6) 63 d wet-aged, 7) 21 d dry-aged; 8) 14 d wet-aged followed by 21 d dry-aged. Upon completion of treatment, sections were fabricated into 3 steaks, each of which was allocated for sensory, shear force, or chemical analysis. Sensory attributes, including beef lexicon flavor notes and tenderness, were quantified by a trained panel using a 15-point scale. Slice shear force (SSF) and Warner-Bratzler (WBSF) shear force was determined for each sample. Uncooked samples were analyzed for volatile organic compounds known to contribute to beef flavor as well as fatty acids. Treatment comparisons made within the same carcass were tested for significance using SAS PROC GLIMMIX (SAS Inst. Inc., Cary, NC) with ɑ < 0.05.ResultsWet-aging longer than 35 d resulted in decreased (P < 0.01) ratings for beef flavor ID, browned, and roasted flavors and increased (P < 0.01) ratings for sour, oxidized, nutty, musty/earthy, and liver-like. However, beef wet-aged up to 28 d showed no change (P ≥ 0.05) in flavor notes. Dry-aging resulted in the greatest ratings for beef flavor ID, browned, and roasted. Additionally, the additive effect of using both wet- and dry-age methods resulted in intensification of the musty/earthy and nutty flavor notes typically associated with dry-aged beef, as well as sour notes. The SSF and WBSF generally decreased as aging time increased. Yet, no significant differences (P ≥ 0.05) in SSF values were found past 35 d of wet-aging, and no significant differences (P ≥ 0.05) in WBSF values were found past 28 d of wet-aging. Volatile flavor compound analysis showed n-aldehydes nonanal, octanal, and hexanal increase up to 35 d of wet-aging and decrease at subsequent aging lengths. Additionally, Strecker aldehydes phenylacetaldehyde, 2-methylbutanal, and 3-methylbutanal all increased after 35 d of wet-aging. Finally, ethanol production increased substantially after 35 d of wet-aging, while acetaldehyde production decreased at the same aging length.ConclusionThese findings show aging as an effective method of improving palatability attributes in beef. Yet, utilizing extreme aging parameters changes the flavor profile of beef, as notes of sour, oxidized, nutty, musty/earthy, and liver-like develop, without a meaningful improvement in tenderness. This change in flavor profile may, in part, be due to volatile changes late in the wet-aging period, where the oxidative breakdown of lipids, generation of aldehydes, and the dehydrogenation of acetaldehyde to ethanol occur. Additionally, dry-aging in combination with wet-aging creates a unique flavor profile. Ultimately, these results provide a baseline for establishments to select an aging protocol best suited for their need in promoting a high-quality eating experience.

Sensory and Physiochemical Comparison of Traditional Bone-In Dry-Aged Beef Loin with Bone-Less Dry Ageing and Ageing Using a Moisture Permeable Bag

Beef loins, were de-boned and left unpackaged (n = 12) or packaged using dry-ageing bags (n = 12). A third batch (n = 12) were not boned out and unpackaged. Loins were aged in a chill at 2°C, with steaks (2.54 cm) tested on days 0, 7, 14 and 21 for % yield, colour, texture, pH, cooking losses and microbiological status. Sensory affective analysis and a novel descriptive method (Ranking Descriptive Analysis) were also performed. The dry aged samples had significantly (P < 0.05) higher moisture losses followed by dry-ageing bag samples and bone-in samples. The bone-in samples scored lower for appearance at 21 days, were juicier, but had more off-flavour. Dry aged beef scored significantly higher than the bone-in samples for overall acceptability, but were not significantly better than the dry-ageing bag samples which had reduced moisture losses and greater tenderness. Microbiologically all treatments performed similarly. There were no significant differences in trim losses between dry-aged samples with or without the use of ageing bags. The sensory methods utilised allowed samples to be assessed hedonically and descriptively in real time without the necessity to freeze samples and without reverse storage design.

건조숙성에 따른 육우 등심의 이화학적 특성에 미치는 영향

본 연구는 숙성고의 온도와 상대습도를 각각 <TEX>$3{\pm}2$</TEX>와 <TEX>$75{\pm}5%$</TEX>로 설정하고 14일간 건조숙성(dry aging)된 건조숙성 육우 등심과 비건조숙성 육우 등심을 비교하였다. 건조숙성 육우의 수분함량이 비건조숙성 육우보다 낮은 반면(p<0.001), 단백질함량과 지방함량은 건조숙성 육우가 비건조숙성 육우보다 높은 함량을 보였다. 건조숙성 육우의 pH와 적색도가 비건조숙성 육우보다 높은 값을 나타내었다. 건조숙성 육우의 보수력과 가열수율은 비건조숙성 육우보다 유의적으로 높은 값을 나타냈다(p<0.001). 그러나 건조숙성 육우의 전단력은 비건조숙성 육우보다 유의적으로 낮게 나타났다(p<0.01). 관능평가에서 풍미, 연도, 다즙성과 전체적인 기호도는 건조숙성 육우가 비건조숙성 육우보다 유의적으로 높은 평가를 받았다. 따라서 육우에 건조숙성 공정을 접목한다면 연도와 풍미가 증진된 건조숙성 육우를 제조할 수 있을 것이다. This study investigated the quality change in dry aged beef cattle loins (temperature: <TEX>$3{\pm}1$</TEX>, lative humidity: <TEX>$75{\pm}5%$</TEX>, period: 14 days), compared to non-aged beef cattle loins (control). The water content of dry aged loins was lower than that of the control (p<0.001). The fat content, protein content, pH value, and redness in dry aged loins were higher than in the control. Moreover, dry aging significantly improved the water holding capacity and cooking yield of beef cattle loin (p<0.001). The shear force of dry aged loins was significantly lower than in the control (p<0.01). The flavor, tenderness, juiciness, and overall acceptability of dry aged loins were higher than in the control according to sensory evaluation. Therefore, dry aging can improve the quality properties of beef cattle loins.

Effects of Dry-Aging on Color and Oxidation Stabilities of Beef Loins

ObjectivesDry-aging is a traditional process to store whole carcasses or unpackaged primals/sub-primals under a controlled environment. Due to its known positive impacts on palatability attributes, dry-aging has been typically practiced in local meat processors or small meat purveyors for upscale butcher shops and/or gourmet restaurants. While there is an increasing demand from local consumers to purchase dry-aged beef from a retail market, there is little information on how dry-aging affects color and oxidation stabilities of beef muscles. Therefore, the objective of this study was to evaluate the effect of dry-aging on color and oxidation stabilities of beef loins. To measure the objectives, the conventional dry-aging (DA) of sub-primal loins was compared with two other aging methods– vacuum packaged wet-aging (WA) and dry-aging in a high water permeable bag (DAW).Materials and MethodsPaired beef loins (M. longissimus lumborum) from 9 beef carcasses were obtained at 7 d postmortem, cut into two sections, and assigned to three different aging methods (DA, WA, or DAW) for 28 d at 2°C and 78% relative humidity. After aging, initial trimming of dried surface was made. Then, one steak (2.54 cm thick) was cut from each aged section, overwrapped with PVC film, and displayed for 7 d under a simulated display condition. Instrumental and visual color evaluations were performed during 7 d of display. The 2-thiobarbituric acid reactive substances (TBARS) and heme/non-heme iron contents were measured for 0 and 7 d of samples. The experimental design was a balanced incomplete block design with three aging methods allocated to the loin sections from 9 beef carcasses in a saturated arrangement (n = 12; 9 carcasses × 2 loins × 2 sections = 36 sections for 3 treatments). All data were analyzed using the PROC MIXED procedure of SAS (SAS Inst. Inc., Cary, NC), and least squares means for all traits were separated (F test, P < 0.05) by using least significant differences generated by the PDIFF option.ResultsDAW beef loin steaks exhibited the most rapid decreases in CIE a* (redness) and visual lean color scores, and sharp increases in hue angle and visual discoloration scores during 7 d of retail display. Conversely, beef steaks from WA and DA treatments showed similar hue angle values during display (P > 0.05), although a slightly higher visual discoloration was observed in DA steaks compared to WA at d 7 (P < 0.05). The TBARS values were affected by different aging types (P < 0.05), where DAW showed the highest accumulation of lipid oxidation followed by DA and WA at the end of display. The heme and non-heme iron contents were not affected by either aging types or display time (P > 0.05).ConclusionThe results from this current study found that dry-aging in a high water permeable bag resulted in the most rapid discoloration and accelerated lipid oxidation during retail display. Steaks from the conventionally dry-aged beef loins seem to have similar color and lipid oxidation stabilities compared to the wet-aged beef counterpart at least up to 5 d of retail display. This observation indicates that steaks from dry-aged beef loins can be likely merchandised in the retail consumer level, once the proper initial trimmings are made. Further studies determining pro-oxidant factors of DAW causing more lipid oxidation and discoloration compared to DA and WA should be warranted.

Characterization of Fresh and Dry-Aged Ground Beef Patties

Characterization of Fresh and Dry-Aged Ground Beef Patties

Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue

The objective of this study was to determine the effect of aging method (dry or wet) and time (20 d or 40 d) on physical, chemical, and sensory properties of two different muscles (top round and shank) from steers (n=12) using an electronic tongue (ET). Moisture content was not affected by muscle types and aging method (p>0.05). Shear force of dry aged beef was significantly decreased compared to that of wet aged beef. Most fatty acids of dry aged beef were significantly lower than those of wet aged beef. Dry aged shank muscles had more abundant free amino acids than top round muscles. Dry-aging process enhanced tastes such as umami and saltiness compared to wet-aging process according to ET results. Dry-aging process could enhance the instrumental tenderness and umami taste of beef. In addition, the taste of shank muscle was more affected by dry-aging process than that of round muscle.

Dry aging of beef; Review.

The present review has mainly focused on the specific parameters including aging (aging days, temperature, relative humidity, and air flow), eating quality (flavor, tenderness and juiciness), microbiological quality and economic (shrinkage, retail yields and cost) involved beef dry aging process. Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 to 55 d under controlling environment conditions in a refrigerated room with 0° to 4 °C and with relative humidity of 75 to 80 %. However there are various opinions on dry aging procedures and purveyors of such products are passionate about their programs. Recently, there has been an increased interest in dry aging process by a wider array of purveyors and retailers in the many countries. Dry aging process is very costly because of high aging shrinkage (6 to15 %), trims loss (3 to 24 %), risk of contamination and the requirement of highest grades meat with. The packaging in highly moisture-permeable bag may positively impact on safety, quality and shelf stability of dry aged beef. The key effect of dry aging is the concentration of the flavor that can only be described as “dry-aged beef”. But the contribution of flavor compounds of proteolysis and lipolysis to the cooked dry aged beef flavor is not fully known. Also there are limited scientific studies of aging parameters on the quality and palatability of dry aged beef.

Changes of Qualities in Dry-aged Beef Products Made from 3rd Quality Grade Hanwoo Beef (Korean Native Cattle) According to Aging Periods

Changes of Qualities in Dry-aged Beef Products Made from 3rd Quality Grade Hanwoo Beef (Korean Native Cattle) According to Aging Periods

Effects of dry-aging on meat quality attributes and metabolite profiles of beef loins

The objectives of this study were to evaluate different dry-aging regimes and their impacts on quality attributes and metabolite profiles of beef loins. Thirty loins (M. longissimus lumborum) from 15 beef carcasses at 2days post-mortem were obtained. Each loin was cut in half yielding 60 sections, which were randomly assigned to six treatments including 4 dry-aging (2 temperatures (1 or 3°C)×2 air-velocities (0.2 or 0.5m/s)) and 2 wet-aging regimes for 3weeks; n=10/treatment. The sensory panel found that dry-aged loins had better flavour and overall liking (P<0.05), but there were no differences in tenderness and juiciness. No differences in drip/cook-loss and colour were observed. Metabolite analysis showed that 7 metabolites, including several flavour precursors, were more abundant in the dry-aged beef compared to the wet-aged beef, which may contribute to the enhanced flavours of the dry-aged beef. Overall, dry-aging loins at 3°C with 0.2m/s resulted in the greatest improvement in beef palatability.

Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively

Paired ribeyes (n=24) and top sirloin butts (n=24) were dry-aged or wet-aged for 35days before being merchandised as individual muscles: M. spinalis thoracis, M. longissimus thoracis, M. gluteobiceps, and M. gluteus medius. Wet-aged subprimals had greater saleable yields than dry-aged. Dry-aged M. spinalis thoracis and M. gluteobiceps received lower consumer overall like and flavor ratings than did wet-aged; interior muscles — M. longissimus thoracis and M. gluteus medius — did not differ. Trained panelists found higher musty and putrid flavors for dry-aged muscles closer to exterior surface. These flavors may have contributed to lower consumer overall like and flavor ratings for dry-aged M. spinalis thoracis and M. gluteobiceps. Using innovative styles to cut beef allows for greater merchandising options. However, development of undesirable flavor characteristics may be more pronounced when exterior muscles — M. spinalis thoracis and M. gluteobiceps — are exposed during dry-aging to extreme conditions and are consumed individually.

Dry aging beef

The effort needed to serve the perfect steak requires good cattle to create high quality fresh beef with optimum flavour and texture. Nevertheless, these properties can be enhanced by optimising a dry aging beef process beyond the traditional aging period. The results are discussed in terms of the specific parameters involved during the storage, together with the effect on the sensory properties, on taste and mouth feel, to obtain top quality meat.

Aging method, USDA quality grade, and endpoint temperature affect eating quality of beef longissimus lumborum steaks

Tenderness is one of the most important factors affecting consumers' perceptions and acceptance of palatability. Tenderness is affected by both myofibrillar proteins and connective tissue content and quality. Both marbling and carcass maturity can have a significant effect on beef palatability, with higher consumer sensory scores generally given to USDA Choice loin steaks than to Select steaks for tenderness, juiciness, and overall palatability. Endpoint temperature can also have a significant effect, with higher endpoint temperatures generally decreasing palatability. Aging beef is a common practice in the meat industry because it increases tenderness and flavor development. The meat industry generally utilizes two types of aging, vacuum and dry aging. Vacuum aging, in which meat is aged in a sealed barrier package at refrigerated temperatures, is the most widely used practice. Dry aging refers to aging meat without packaging, and requires greater environmental control to achieve consistent product quality. Vacuum-aged beef has a sourer and stronger bloody/serumy flavor, whereas dry-aged beef has a more beefy, brown-roasted flavor. Dry aging generally results in greater aged flavor of steaks with no advantage for tenderness, and it is a costly procedure because of decreased yields due to greater weight and trim losses than vacuum aging. Flavor benefits of dry aging and distinct yield advantages of vacuum aging stimulated researchers to develop a "special bag" with a very high water vapor transmission rate and very low oxygen transmission rate to decrease shrink and trim loss but create a dry-aged flavor.