A Simple and Novel Strategy to Improve Beef Quality Attributes in A Consistent and Natural Manner

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2019-KIM-68560
The beef industry needs a way to provide consistently high-quality beef to meet consumer satisfaction and be successful. Thus, there exists a need to develop a post-harvest processing system to create reproducible beef products with improved eating quality attributes. Researchers at Purdue University have developed a simple process for vacuum packaged fresh beef loin to achieve considerable improvements in tenderness without any adverse impacts on other quality traits. Furthermore, through trials this process showed a marked increase in aging potential of fresh beef as the tenderization process is accelerated, aging time for high-quality beef is shortened.

Advantages:
- Accelerates tenderization process
- Marked increase in aging potential of fresh beef
- Simple
Potential Applications:
- Beef Tenderization
- Fresh Meat Industry
Feb 28, 2019
Provisional-Patent
United States
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Purdue Office of Technology Commercialization
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West Lafayette, IN 47906

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