Investigation of Temperature-Step Aging of Beef Sirloin on Techno-Functional and Microbiological Attributes

In today’s increasingly demanding market, there is a growing need for high-quality beef products that offer exceptional sensory attributes and provide a premium gastronomic experience. The aim of this research was to develop a beef aging technology that is food-safe (validated by microbiological measurement), produces meat with a desirable color and texture as well as techno-functional properties (drip loss, pH), and also minimizes aging time. The experiments included a temperature-stepped, anaerobic process carried out in vacuum packaging. According to the temperature steps, SAMPLE GROUP I remained at 5 °C throughout the four-week aging period. SAMPLE GROUP II transitioned to a 1 °C environment after the first week, while SAMPLE GROUP III moved from a 5 °C to a 1 °C environment after the second week, and SAMPLE GROUP IV moved after the third week. Instrumentally measured parameters, such as the drip loss, pH, color, texture, and microbiological characteristics of the fresh meat, and at each week of aging for each group, were examined and evaluated by ANOVA or MANOVA. The study found that the drip loss decreased during the first week of aging, then increased, with no strong correlation to temperature. The pH increased in the first week, then decreased, which is linked to microbiological processes, though the changes were not statistically significant. Anaerobic microbial counts rose across all groups but remained within safe limits. Texture analysis showed that meat tenderness peaked after the first week due to proteolytic activity, with Fmax showing significant group differences. Using the technology presented in this paper, optimal aging was achieved after one week, but trend-like results suggested further changes and furthering the aging process will develop a harder texture.