Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef Instituut voor Landbouw-, Visserij- en Voedingsonderzoek KU Leuven Universiteit Gent
The objective of this study was to evaluate the effect of aging period (0, 3, 6 or 9 weeks), aging temperature (2 versus 6 °C at 75% relative humidity, experiment 1) and relative humidity (70 versus 90% at 2 °C, experiment 2) on the sensory traits, oxidative stability and proteolysis of Belgian Blue beef. For each experiment, eight loins (M. longissimus thoracis et lumborum) from four animals (left and right side) were assigned to one of the two ...