Effects of wet aging, dry bag aging, and stepwise aging methods on meat quality and sensory attributes of steaks from pasture and grain finished steers.

ABSTRACT.- The study aimed to evaluate the effect of 2 finishing diets (F: pasture or grain) and 4 meat aging methods (AM) on physicochemical traits, microbiological loads, and sensory attributes of beef, with aging methods as follows: wet aging (WA) for 40 d; dry aging in the bag (DAb) for 40 d; dry bag for 20 d + wet 20 d (DW); and wet 20 d + dry bag 20 d (WD). Sixty striploins, consisting of the right and left Longissimus lumborum (LL) muscle, from British crossbred steers, were employed, with 15 pairs of striploins obtained from pasture-finished and 15 pairs from grain-finished diet. © 2025 Correa, et al.