The effect of dry aging on instrumental, chemical and microbiological parameters of organic beef loin muscle

The aim of this study was to assess the effect of aging at 1 °C for 12-36 d on instrumental, chemical and microbiological characteristics of beef loin muscles. There were no significant changes in pH, L*, a* and b* during prolonged aging. The aging of beef had a positive effect on its tenderness as demonstrated by decreasing of shear force. The water losses amounted to around 3.0% up to 21 d of aging, with further increase with an extended period of aging. Fresh beef had a good microbiological quality with Total Viable Count, psychrotrophic and lactic acid bacteria of 2.59 ± 0.65, 2.47 ± 0.61 and 1.04 ± 0.25 log CFU per cm2 of the surface, respectively. The mean values for Total Viable Count and psychrotrophic microorganisms after 14 and more days of aging were approx. 5 log CFU/cm2. Prolonged aging for more than 14 d increased tenderness but did not promote microbial growth.