Study on dry-aging beef

by Editor fleischwirtschaft.com
Wednesday, June 29, 2011

A study that analyses differing techniques for dry-aging of U.S. beef destined for international markets has been completed for the U.S. Meat Export Federation (USMEF) by researchers at Oklahoma State University’s Department of Animal Science. Funding for the research was provided by the Oklahoma Beef Council.

“This is an outstanding example of applying research in the marketplace where it can benefit producers in Oklahoma and around the country,” said Brett Morris, chairman of the Oklahoma Beef Council board of directors. “The opportunity to expand markets for U.S. beef by offering dry-aged product is an excellent use of producers’ Checkoff dollars.”

The OSU researchers, headed by former OSU professor Dr. Brad Morgan, analysed four different techniques for dry-aging of beef:

- Wet aging in the U.S. followed by exporting to the international market and dry-aging in-market
- Wet aging in the U.S. followed by dry-aging in the U.S., freezing in the U.S. and exporting
- Freezing in the U.S. followed by export and dry-aging in the international market
- Wet aging in the U.S. followed by dry-aging in the U.S. and wet aging while in transit to the international market

The study revealed that the first three approaches all produced varied but acceptable results, while the fourth (wet aging in the U.S. followed by dry-aging in the U.S. and wet aging while the product is in transit) had a higher risk of product spoilage.
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