high-grade fattening, angus beef, physicochemical indexes, free amino acids, volatile flavor compounds, Food processing and manufacture, TP368-456

This study was conducted to explore the aging technology of high-grade beef, a total of 12 high-grade fattening Angus longissimus dorsi were selected and aged in dry or wet environment for 3, 5 and 7 d, and the meat basic physicochemical indexes, free amino acids and volatile flavor compounds were compared and analyzed. The results showed that the pH of beef with dry-aging for 3 and 5 days was significantly lower than that with wet-aging, the pH of beef with dry-aging for 7 d was significantly higher than that with wet-aging (P