title: Postmortem Aging of Beef with a Special Reference to the Dry Aging.
abstract: Animal muscles are stored for specific period (aging) at refrigerated temperatures, during and after which the living muscles start to convert into meat and thus, attain certain superior properties in the final product. Proteolysis, lipolysis, and oxidation are the major biochemical processes involved during the postmortem aging of meat that affect the tenderness, juiciness, and flavor, as well as sometimes may introduce certain undesirable traits. This review analyzes the role of pre- and post-mortem factors that are important for aging and their effect on the chemical and physical changes in the "dry- and wet-aged meat." Thus, if the meat processing manufacturers optimize the effects of aging for specific muscles, the palatability, color, and the shelf life of the aged meat products could be significantly enhanced.
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea; National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38040, Pakistan.
authors.forename: Muhammad I
authors.initials: MI
authors.lastname: Khan
authors.affiliation: Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, Korea.
authors.forename: Samooel
authors.initials: S
authors.lastname: Jung
authors.affiliation: Department of Animal Science and Technology, Sunchon National University, Suncheon 57922, Korea.
authors.forename: Ki Chang
authors.initials: KC
authors.lastname: Nam
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
authors.forename: Cheorun
authors.initials: C
authors.lastname: Jo
keywords: aging; flavor; meat; pre- and post-slaughter factors; tenderness