Wet-aging (WA) and dry-aging (DA) methods are usually used in the beef industry to satisfy the consumers' tastes; however, these methods are not suitable for all anatomical cuts. In this study, WA and DA were applied to improve the quality of two cuts of Charolais beef (Longissimus dorsi and Semitendinosus). For 60 days (i.e., 2 days, 15 days, 30 days and 60 days of sampling), a physicochemical, rheological, and microbiological analysis were performed at WA (vacuum packed; temperature of 4 ± 1 °C) and at DA (air velocity of 0.5 m/s; temperature of 1 ± 1 °C; relative humidity of 78 ± 10%) conditions. The results showed that the aging method influenced the aging loss (higher in the DA), cooking loss (higher in the WA), malondialdehyde concentration (higher in the DA) and fatty acid profile (few changes). No differences in the drip loss and color were observed, which decreased after 30 days of aging. The WBSF and TPA test values changed with increasing an aging time showing that the aging improved the tenderness of meat regardless of the aging method. Moreover, the aging method does not influence the microbiological profile. In conclusion, both WA and DA enhanced the quality of the different beef cuts, suggesting that an optimal method-time and aging combination could be pursued to reach the consumers' preferences.
Keywords: cooking loss; dry-aging; fatty acids profile; food safety; meat quality; wet-aging.