Factors influencing the curing conditions of beef and new optimization alternatives for the process.
Several quality parameters of beef have been determined over a 31-day maturation period, applying two different methods: dry maturation and wet maturation. The variation in humidity, pH, tenderness, and volatile profile has been analyzed every 2-3 days throughout the maturation period. The loss of moisture should be regarded as a decrease in the weight and size of the product, which impacts the producer`s interests. Based on the obtained results, a principal component analysis has been conducted to determine the optimal maturation moment, where tenderness and desirable aromas are maximized, while undesirable aromas of raw meat are minimized.
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