The evaluation of sensory properties of mature beef meat

Selected cuts of beef meat were evaluated – wing rib, top sirloin and flank – and their sensory properties compared during aging (30 days and 60 days). Measurement of the maximum Warner– Bratzler shear force determined that the meat became softer during aging, though this softening was not identical for all meat cuts tested. The samples measured after heat treatment showed greater changes during the experiment than the meat measured raw.