Impact of extended aging on quality – Dr. Michael Colle
This week we share our microphone with Dr. Colle to discuss the effect of extended aging times of beef subprimals on tenderness and other quality attributes. To optimize tenderness, the meat industry utilizes aging as a practice to ensure a good eating experience, but in some cases, there are certain beef cuts that undergo more than 21 days of aging.
Dr. Colle studies the impact of long aging times and how these times affect color stability of beef cuts when displayed at the retail level. Finding a nice balance between tenderness and color shelf-life attributes is key to get a tender product…
The skinny
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