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"Steak Dry Aging": An Innovative Approach to Producing High‐Yield, High‐Quality Dry‐Aged Beef.

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Title: "Steak Dry Aging": An Innovative Approach to Producing High‐Yield, High‐Quality Dry‐Aged Beef.
Authors: dos Santos, Jean Carlos1 (AUTHOR), Guimarães, Angélica Sousa1 (AUTHOR), Bueno, Lethicia Olímpio1 (AUTHOR), Carmo, Lorrany Ramos do1 (AUTHOR), da Silveira, Márcia Cristina Teixeira2 (AUTHOR), Ramos, Alcinéia de Lemos Souza1 (AUTHOR), Lopes, Leandro Sâmia3 (AUTHOR), Ramos, Eduardo Mendes1 (AUTHOR) emramos@ufla.br
Source: Journal of Food Science (John Wiley & Sons, Inc.). Apr2026, Vol. 91 Issue 4, p1-13. 13p.
Subjects: Beef processing, Beef quality, Food industry, Food science, Meat industry, Process optimization, Product quality
Abstract: This 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 of sensory‐related attributes, and process efficiency, representing a viable and scalable alternative for producing high‐quality dry‐aged beef. Practical Applications: The data from this study demonstrate that the "Steak Dry Aging" method offers a practical way for processors to produce dry‐aged beef with higher yield, less waste, and shorter production times. Because it avoids heavy trimming and allows part of the aging to occur during distribution, it can be easily adopted by small and medium facilities. This makes premium dry‐aged beef more affordable, offering a novel and economically viable alternative for the meat sector. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Science (John Wiley & Sons, Inc.) is the property of John Wiley & Sons, Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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  Data: &quot;Steak Dry Aging&quot;: An Innovative Approach to Producing High‐Yield, High‐Quality Dry‐Aged Beef.
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  Data: This 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 (&lt; 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 of sensory‐related attributes, and process efficiency, representing a viable and scalable alternative for producing high‐quality dry‐aged beef. Practical Applications: The data from this study demonstrate that the &quot;Steak Dry Aging&quot; method offers a practical way for processors to produce dry‐aged beef with higher yield, less waste, and shorter production times. Because it avoids heavy trimming and allows part of the aging to occur during distribution, it can be easily adopted by small and medium facilities. This makes premium dry‐aged beef more affordable, offering a novel and economically viable alternative for the meat sector. [ABSTRACT FROM AUTHOR]
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  Data: &lt;i&gt;Copyright of Journal of Food Science (John Wiley &amp; Sons, Inc.) is the property of John Wiley &amp; Sons, Inc. and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1111/1750-3841.71029
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      – Code: eng
        Text: English
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        PageCount: 13
        StartPage: 1
    Subjects:
      – SubjectFull: Beef processing
        Type: general
      – SubjectFull: Beef quality
        Type: general
      – SubjectFull: Food industry
        Type: general
      – SubjectFull: Food science
        Type: general
      – SubjectFull: Meat industry
        Type: general
      – SubjectFull: Process optimization
        Type: general
      – SubjectFull: Product quality
        Type: general
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      – TitleFull: "Steak Dry Aging": An Innovative Approach to Producing High‐Yield, High‐Quality Dry‐Aged Beef.
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              Text: Apr2026
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              Y: 2026
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