Dry-aging improves meat quality attributes of grass-fed beef loins

Jordy Berger, Yuan H.Brad Kim, Jerrad F. Legako, Silvana Martini, Jiwon Lee, Paul Ebner, Stacy M.Scramlin Zuelly

Research output: Contribution to journalArticlepeer-review

68 Scopus citations


The objective of this study was to evaluate the effect of dry-aging on meat quality and microbiological properties of grass-fed beef loins. At 7 d postmortem, eighteen bone-in loins (M. longissimus lumborum) from 9 beef carcasses (USDA Select) were obtained. Each loin was cut in half yielding a total of 36 sections, which were assigned to three aging methods: wet-aging (WA); dry-aging (DA); and dry-aging in a water permeable bag (DW). DA resulted in greater shrink and trim loss compared to WA (P < 0.05). However, DW minimized moisture and trim loss resulting in an increase in total saleable yield up to 4%. DA samples were lowest in both aerobic/anaerobic bacteria (P < 0.05). DA steaks had significantly higher flavor and tenderness preferences compared to WA counterparts. Consumers determined DW to have greater juiciness compared with WA (P < 0.05). Our findings indicate that dry-aging could improve eating quality attributes of low marbled grass-fed beef without adversely affecting microbial characteristics.

Original languageEnglish
Pages (from-to)285-291
Number of pages7
JournalMeat Science
StatePublished - Nov 2018


  • Dry-aging
  • Grass-fed beef
  • Low marbling
  • Microbial shelf-life
  • Sensory attributes


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