# Effect of Type of Aging on Quality and Sensory Perception of Picanha (Biceps femoris) from Female Angus Calves

## TL;DR

This study compares dry and wet aging methods on the meat quality and sensory properties of Angus beef from female calves.

## Contribution

The study provides new insights into the effects of dry versus wet aging on meat quality and microbial growth in Angus beef.

## Key findings

- Dry aging resulted in higher hardness and lower shear force compared to wet aging.
- Dry aging had higher bacterial counts for mesophilic aerobic bacteria and enterobacteria.
- Sensory differences between the two aging methods were not detected.

## Abstract

This study investigated the meat quality, sensory properties and microbiology of Angus beef after a short dry or wet aging. For that, a total of 16 Biceps femoris muscles from female Aberdeen Angus x Charoles calves were used. Half of these underwent a technological aging process in the carcass (dry aging) for 7 days, whilst the remaining were filleted, vacuum-packed and stored at refrigerated conditions (wet aging) for 7 days at 4 ± 2 °C. The type of aging affected the ratio of the myoglobin forms but did not translate into differences in the instrumental colour measurements. Dry aging led to minor water release after the application of a force (17.58 dry-aged vs. 31.09 wet-aged) or after cooking and yielded higher hardness and lower shear force in the Warner–Braztler shear force test compared to wet aging. Nevertheless, these differences were not appreciated at the sensory level. Higher counts of mesophilic aerobic bacteria (11.66%) and enterobacteria (3.68%) were found in samples subjected to dry aging.