Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef  

Els Vossen, Geert Van Royen, Lore Dewulf, Lieven De Zutter, Ilse Fraeye, Stefaan De Smet

Research output: Contribution to journalA1: Web of Science-articlepeer-review


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 treatments (n = 4). Results showed no further tenderization after three weeks of aging, whereas metmyoglobin formation and lipid oxidation increased until nine weeks of aging (P < 0.05). During the nine weeks of aging, atypical flavor, odor and flavor intensity was affected (P < 0.05). This was accompanied by an increase of small peptides and other nitrogenous compounds. Aging temperature and relative humidity had only a very limited effect on the quality traits.
Original languageEnglish
Article number108659
JournalMeat science
Publication statusPublished - Jan-2022


  • Dry aging
  • Flavor
  • Lipid oxidation
  • Proteolysis
  • Tenderness

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