Abstract:
The purpose of this paper is to analyze the impact of beef dry aging for 14, 21, 28 and 35 days on the color change through L*, a* and b* values. For analysis, Simmental beef was cut, sliced from the carcass: T-bons and Ribeye. Fresh meat and dried aged meat (14, 21, 28, 35 days) in the aging room with controlled parameters: temperature (1±1 °C), relative humidity (80±5 %) and of air circulation speed (0.5-2 m/s) were subjected to determinations. Meat color parameters was performed with Konica Minolta Colorimeter.