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Teagasc places verifiable eating quality at the heart of value creation for Irish beef. For the Ashtown Food Research Centre, tenderness and flavour are the decisive measures, but the commercial challenge is not to demonstrate an …
The crust trimmed from dry-aged beef does not necessarily have to remain a processing loss. Researchers associated with the University of Arkansas report work in which crust from dry-aged beef loins was freeze-dried, milled and …
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 …
A study published on 11 September compares four ageing variants for beef striploin: conventional dry-ageing, wet-ageing, in-bag dry-ageing, and systems coated with butter or tallow. It does not turn one method into a universal …
Ageing flavour is often described through method and number of days. A 2023 study in Foods shows why that explanation is incomplete. Researchers compared beef rump under different post-mortem ageing processes and linked measurable …