Ultimate pH effects on dry-aged beef quality

Felipe A. Ribeiro, Soon K. Lau, Rebecca A. Furbeck, Nicolas J. Herrera, Morgan L. Henriott, Nicolas A. Bland, Samodha C. Fernando, Jeyamkondan Subbiah, Gary A. Sullivan, Chris R. Calkins

Research output: Contribution to journalArticlepeer-review

5 Scopus citations


This study aimed to evaluate pH effects on moisture loss and meat quality characteristics of dry-aged beef. Strip loins from six normal pH carcasses (pH = 5.47 ± 0.02) and dark cutting (DC) strip loins from six high pH carcasses (pH = 6.69 ± 0.09) were obtained. One strip loin from each carcass was dry aged and one was wet aged, giving four treatments: DRY, DRY-DC, WET, and WET-DC. Loins were aged for 42 d. Ultimate pH did not affect the rate or amount of moisture loss, trim loss, yield, or tenderness in dry-aged beef (P > 0.05). In general, DC steaks had the lowest lightness (L*), redness (a*), and yellowness (b*) values, regardless of aging method (P < 0.05). Discoloration scores and TBARS values for DC steaks remained low throughout retail display. Dry aging significantly reduced bacterial counts mitigating the microbial damages associated with DC. Flavor characteristics of DC were not improved by dry aging when compared to dry-aged loins from carcasses with normal pH.

Original languageEnglish (US)
Article number108365
JournalMeat Science
StatePublished - Feb 2021
Externally publishedYes


  • Dry aging
  • Flavor
  • Meat
  • Moisture loss
  • Water-holding capacity

ASJC Scopus subject areas

  • Food Science


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