Different packaging methods and storage temperatures were tested to determine the storage stability of beef dry-aged for 21 days based on microbial, physicochemical, and sensory qualities. After completion of the dry aging, the dried surface of beef sirloin was trimmed off, and the beef was packaged using two different methods (oxygen-permeable wrap or vacuum packaging) and stored at different temperatures (3 ± 2°C or -23 ± 2°C) for 0, 7, 14, or 21 days. Lipid oxidation and the sensory quality of the dry-aged beef were not affected by the packaging method and storage temperature during storage. No microbial growth was observed over the storage period in the vacuum-packaged dry-aged beef, regardless of the storage temperature. However, dry-aged beef in the oxygen-permeable wrap packaging showed microbial spoilage with 8.82 log CFU / g at day 7 of the refrigerated storage. The vacuum-packaged dry-aged beef showed the lowest values (p< 0.05) in and chroma at days 14 and 21 at 3°C, and days 7 and 14 at - 23°C, respectively. Therefore, it is recommended that dry-aged beef with wrap packaging stored in refrigerated conditions should be consumed as quickly as possible due to microbial growth. For long-term storage, dry-aged beef should be frozen because freezing can extend the color stability up to day 21 of storage without adverse effects on the hygienic or meat quality aspects of dry-aged beef.

1. Bellés M, Alonso V, Roncalés P, Beltrán JA. 2017. A revise of fresh lamb and preservation. Small Ruminant Research 146:41-47.  

2. DeGeer SL, Hunt MC, Bratcher CL, Crozier-Dodson BA, Johnson DE, Stika JF. 2006. Effects of dry aging of bone-in and boneless strip loins using two aging processes for two aging times. Meat Science 83:768-774.  

3.  Fernandes R, Freire MT, Paula E, Kanashiro A, Catunda F, Rosa A, Balieiro J, Trindade M. 2014. Stability of lamb loin stored under refrigeration and packed in different modified atmosphere packaging systems. Meat Science 96:554-561.  

4.  Jakobson M, Bertelsen G. 2000. Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition. Meat Science 54:49-57.  

5.  Jayasingh P, Cornforth DP, Carpenter CE, Whittier D. 2001. Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef. Meat Science 59:317-324.  

6. Khan MI, Lee HJ, Kim HJ, Yong HI, Lee H, Jo C. 2016. Marination and physicochemical characteristics of vacuum-aged duck breast meat. Asian Australasian Journal of Animal Science 29:1639-1945.  

7. Ledward DA. 1985. Post-slaughter influences on the formation of metmyoglobin in beef muscles. Meat Science 15:149-171.  

8. Lee CW, Lee SH, Min Y, Lee S, Jo C, Jung S. 2015. Quality improvement of strip loin Hanwoo with low quality grade by dry aging. The Korean Journal of Food and Nutrition 28:415-421.   

9. Lee HJ, Choe J, Yoon JW, Kim SJ, Oh H, Yoon Y, Jo C. 2018. Determination of salable shelf-life for wrap-packaged dry-aged beef during cold storage. Korean Journal for Food Science of Animal Resources 38:251-258.  

10. Parrish FC, Boles JA, Rust RE, Oslon DG. 1991. Dry and wet aging effects on palatability attributes of beef loins and rib steaks from three quality grades. Journal of Food Science 56:601-603.   

11. Sitz BM, Calkins CR, Feuz DM, Umberger WJ, Eskridge KM. 2006. Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks. Journal of Animal Science 84:1221-1226.  

12. Smith RD, Nicholson KL, Nicholson JDW, Harris KB, Miller RK, Griffin DB, Savell JW. 2008. Dry versus wet aging of beef: retail cutting yields and consumer palatability evaluations of streaks from US choice and US select short loins. Meat Science 79:631-639.  

13. Sofos JN, Cabedo L, Zerby H, Belk KE, Smith GC. 2000. Potential interactions between antioxidants and microbial meat quality. pp. 427-453. In Antioxidant in muscle foods edited by Decker E, Faustman C, Lopez-Bote CJ. John Wiley & Sons Publishing, NY, USA.  

14. Warren KE, Kastner CL. 1992. A comparison of dry-aged and vacuum-aged beef strip loins. Journal of Muscle Foods 3:151-157.  

15. Yoon JW, Lee DG, Lee HJ, Choe JH, Jung S, Jo C. 2017. Microbial, physicochemical, and sensory characteristics of quality grade 2 beef enhanced by injection of pineapple concentrate and honey. Korean Journal for Food Science of Animal Resources 37:494-501.  

16. Younathan MT, Watts B. 1959. Relationship of meat pigments to lipid oxidation. Food Research 24:728-734.