Brewery by-products make dry ageing a controllable flavour process

A pilot study from the University of Arkansas examines whether brewery by-products can be used as an aroma stimulus during dry ageing of beef striploin. USDA Choice loins, wet-aged for 21 days beforehand, were divided into five sections and dry-aged for 14 days. Alongside a conventional control, the researchers used Kveik-yeast waste, Saccharomyces-yeast waste, and two koji rice treatments containing Aspergillus oryzae or Aspergillus kawachii.