Meat+Poultry - March 2018 - 88

M E AT P E R S P E C T I V E S

DRY-AGING FACTORS

Regardless of the method
used, beef aging is the
result of naturally occurring
enzymes that are activated
in the postmortem muscle.

The flavor
of dry-aged
beef can be
an acquired
taste, much
like strongly
flavored
cheeses.

88

through trial and error rather than scientific or
technical methods.
One point that is clear, whether beef is wet
aged or dry aged, is that the improvement in
tenderness through the aging process occurs
independently of which style is used. Meat aging
is the result of naturally occurring enzymes that
are activated in the postmortem muscle whether
the meat is held in a vacuum package or is
exposed to air such as when dry aging is used.
Therefore, the primary reason for dry aging beef
is to impact flavor, not tenderness.
With respect to flavor, how dry aging works
can be categorized into two primary areas: (1)
concentration and (2) creation. Concentration
of flavor is simple. The weight loss achieved
during dry aging simply makes the beef flavors
stronger because there is less water in the
meat to dilute them. This is similar to the
reduction process used when cooking various
sauces and gravies by simmering them as a
way to thicken and change the consistency and
ultimately concentrate their flavor. Creation of
flavor is more complex. Flavors are created as
the chemical nature of proteins and fats change
through various oxidation processes whereby
new compounds are formed over time. These
compounds may be slightly putrid and rancid,
but not unlike the experience of eating various
strongly flavored cheese such as the blue
cheeses and sharp cheddars. From this aspect,
the flavor of dry-aged beef can be an acquired
taste, much like strongly flavored cheeses.

MEAT+ POULTRY | 03.18 | www.meatpoultry.com

So what parameters are important for dry aging?
Time, temperature, relative humidity and air
flow are factors that are most asked about when
people inquire about how best to dry age beef.
How long beef is aged is the most important
factor in dry aging. Simply put, the longer
product is dry aged, the more product shrinkage
and development of flavors occur. There is no
magic time period for a product to be considered
"dry aged," but 28, 35 or 42 days would not be
uncommon increments for dry aging beef. Today,
most companies that dry age begin with vacuum
packaged boxed beef subprimals because these
are more available than unpackaged product, and
the time period for dry aging often begins when
the beef is removed from the package, which
could be up to a week after the pack date on
the box. It should be noted that most dry aging
periods start at this point making the total aging
period slightly longer than the dry-period alone.
Storage temperature does not seem to be a
factor in dry aging. Most studies on dry aging
have used typical refrigeration temperatures
(30°F to 35°F); storing beef at elevated
temperatures may create more quality/safety
issues that outweigh any benefits. Relative
humidity is another parameter that is frequently
asked about with respect to dry aging. Again,
as with storage temperature, there is no magic
relative humidity for dry aging. Studies have
used a range of values for relative humidity
with most of them being in the 70 percent to 85
percent range. Relative humidity values outside
of this range may impact the storage times for
dry aging to occur and could impact quality
and/or spoilage of beef.
Air flow is another key factor in dry aging.
Making sure all surfaces of beef are allowed to
dry ensures spoilage does not occur before the
crust is formed. The crust forms a protective
barrier that helps prevent spoilage bacteria
from causing discoloration and off-odors and
off-flavors for the beef cut. Establishments that
dry age use wire racks, perforated shelves,
and/or meat hooks or trees on trolleys to
ensure all surfaces are allowed to dry age.
It is not uncommon for some companies to
physically rotate products during the dry-aging
process to make sure all surfaces are exposed
to drying. Good air circulation including using
supplemental fans in the cooler help with the
drying process.


http://www.meatpoultry.com

Meat+Poultry - March 2018

Table of Contents for the Digital Edition of Meat+Poultry - March 2018

Meat+Poultry - March 2018
CONTENTS
COMMENTARY - Yielding to logic
Business Notes - CHIPOTLE KEEPS WORKING TO RESTORE GROWTH
Business Notes - BEYOND MEAT TO EXPAND R&D CENTER
Business Notes - BURGERS’ SMOKEHOUSE EXPANSION UNDERWAY
Business Notes - TYSON FOODS INVESTS IN MEMPHIS MEATS
Business Notes - CARGILL TO UPGRADE SC BEEF PLANT EQUIPMENT
Business Notes - NIMAN RANCH ANNOUNCES NO-SUGAR LINE
WASHINGTON - Outing the farm bill
TOP 100 - By the Numbers
CORPORATE PROFILE - More than Just Meat
SOCIAL RESPONSIBILITY - Transparency vs. prosperity
INGREDIENT ISSUES - Farm to fork freshness
SMALL BUSINESS MATTERS - The Chori-Man
PACKAGING SOLUTIONS - Meating Snack Demand
FOOD SAFETY - Pathogen Watch: Listeria
MEAT PERSPECTIVES - Aging Well
FROM THE CORRAL: BACK TO BASICS - Stunner Status
LABOR - Prepping for OSHA
CALENDAR - Industry Events
NAMES IN THE NEWS
SHOWCASE
CLASSIFIEDS
ADVERTISERS
Meat+Poultry - March 2018 - Meat+Poultry - March 2018
Meat+Poultry - March 2018 - Meat+Poultry - March 2018
Meat+Poultry - March 2018 - 2
Meat+Poultry - March 2018 - 3
Meat+Poultry - March 2018 - CONTENTS
Meat+Poultry - March 2018 - 5
Meat+Poultry - March 2018 - 6
Meat+Poultry - March 2018 - 7
Meat+Poultry - March 2018 - COMMENTARY - Yielding to logic
Meat+Poultry - March 2018 - 9
Meat+Poultry - March 2018 - Business Notes - BEYOND MEAT TO EXPAND R&D CENTER
Meat+Poultry - March 2018 - 11
Meat+Poultry - March 2018 - Business Notes - NIMAN RANCH ANNOUNCES NO-SUGAR LINE
Meat+Poultry - March 2018 - 13
Meat+Poultry - March 2018 - WASHINGTON - Outing the farm bill
Meat+Poultry - March 2018 - 15
Meat+Poultry - March 2018 - TOP 100 - By the Numbers
Meat+Poultry - March 2018 - 17
Meat+Poultry - March 2018 - 18
Meat+Poultry - March 2018 - 19
Meat+Poultry - March 2018 - 20
Meat+Poultry - March 2018 - 21
Meat+Poultry - March 2018 - 22
Meat+Poultry - March 2018 - 23
Meat+Poultry - March 2018 - 24
Meat+Poultry - March 2018 - 25
Meat+Poultry - March 2018 - 26
Meat+Poultry - March 2018 - 27
Meat+Poultry - March 2018 - 28
Meat+Poultry - March 2018 - 29
Meat+Poultry - March 2018 - 30
Meat+Poultry - March 2018 - 31
Meat+Poultry - March 2018 - 32
Meat+Poultry - March 2018 - 33
Meat+Poultry - March 2018 - 34
Meat+Poultry - March 2018 - 35
Meat+Poultry - March 2018 - 36
Meat+Poultry - March 2018 - 37
Meat+Poultry - March 2018 - CORPORATE PROFILE - More than Just Meat
Meat+Poultry - March 2018 - 39
Meat+Poultry - March 2018 - 40
Meat+Poultry - March 2018 - 41
Meat+Poultry - March 2018 - 42
Meat+Poultry - March 2018 - 43
Meat+Poultry - March 2018 - 44
Meat+Poultry - March 2018 - 45
Meat+Poultry - March 2018 - SOCIAL RESPONSIBILITY - Transparency vs. prosperity
Meat+Poultry - March 2018 - 47
Meat+Poultry - March 2018 - 48
Meat+Poultry - March 2018 - 49
Meat+Poultry - March 2018 - 50
Meat+Poultry - March 2018 - 51
Meat+Poultry - March 2018 - 52
Meat+Poultry - March 2018 - 53
Meat+Poultry - March 2018 - 54
Meat+Poultry - March 2018 - 55
Meat+Poultry - March 2018 - 56
Meat+Poultry - March 2018 - 57
Meat+Poultry - March 2018 - INGREDIENT ISSUES - Farm to fork freshness
Meat+Poultry - March 2018 - 59
Meat+Poultry - March 2018 - 60
Meat+Poultry - March 2018 - 61
Meat+Poultry - March 2018 - 62
Meat+Poultry - March 2018 - 63
Meat+Poultry - March 2018 - 64
Meat+Poultry - March 2018 - 65
Meat+Poultry - March 2018 - 66
Meat+Poultry - March 2018 - 67
Meat+Poultry - March 2018 - SMALL BUSINESS MATTERS - The Chori-Man
Meat+Poultry - March 2018 - 69
Meat+Poultry - March 2018 - 70
Meat+Poultry - March 2018 - 71
Meat+Poultry - March 2018 - PACKAGING SOLUTIONS - Meating Snack Demand
Meat+Poultry - March 2018 - 73
Meat+Poultry - March 2018 - 74
Meat+Poultry - March 2018 - 75
Meat+Poultry - March 2018 - 76
Meat+Poultry - March 2018 - 77
Meat+Poultry - March 2018 - 78
Meat+Poultry - March 2018 - 79
Meat+Poultry - March 2018 - FOOD SAFETY - Pathogen Watch: Listeria
Meat+Poultry - March 2018 - 81
Meat+Poultry - March 2018 - 82
Meat+Poultry - March 2018 - 83
Meat+Poultry - March 2018 - 84
Meat+Poultry - March 2018 - 85
Meat+Poultry - March 2018 - MEAT PERSPECTIVES - Aging Well
Meat+Poultry - March 2018 - 87
Meat+Poultry - March 2018 - 88
Meat+Poultry - March 2018 - 89
Meat+Poultry - March 2018 - FROM THE CORRAL: BACK TO BASICS - Stunner Status
Meat+Poultry - March 2018 - 91
Meat+Poultry - March 2018 - LABOR - Prepping for OSHA
Meat+Poultry - March 2018 - 93
Meat+Poultry - March 2018 - CALENDAR - Industry Events
Meat+Poultry - March 2018 - 95
Meat+Poultry - March 2018 - NAMES IN THE NEWS
Meat+Poultry - March 2018 - 97
Meat+Poultry - March 2018 - SHOWCASE
Meat+Poultry - March 2018 - 99
Meat+Poultry - March 2018 - 100
Meat+Poultry - March 2018 - 101
Meat+Poultry - March 2018 - CLASSIFIEDS
Meat+Poultry - March 2018 - 103
Meat+Poultry - March 2018 - 104
Meat+Poultry - March 2018 - ADVERTISERS
Meat+Poultry - March 2018 - 106
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