The effect of freezing on the quality of dry-aged beef

Dry-aged beef has gained market share in Brazil over the last several years. [...]understanding the effects of the dry-aging process on beef quality, especially on the beef from Zebu cattle, is important because of the large volumes of production and availability of this cattle in that country. There is a limited number of studies exploring the effects of freezing and thawing, before or after dry aging, on beef quality attributes. [...]we evaluated the feasibility of producing dry-aged beef using previously frozen loins, and the effects of freezing on the dry aging weight losses and the physical-chemical and microbial characteristics. [...]we conclude that freezing loins before dry aging is not a viable procedure for the beef industry.