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

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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.

- Accelerates tenderization process
- Marked increase in aging potential of fresh beef
- Simple
Potential Applications:
- Beef Tenderization
- Fresh Meat Industry
Feb 28, 2019
United States
Purdue Office of Technology Commercialization
1801 Newman Road
West Lafayette, IN 47906

Phone: (765) 588-3475
Fax: (765) 463-3486
Email: otcip@prf.org