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 10, 2020
United States

Feb 28, 2019
United States
Purdue Office of Technology Commercialization
The Convergence Center
101 Foundry Drive, Suite 2500
West Lafayette, IN 47906

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