12 June 2025
Accelerated dry-aging of beef
Credit: Mironov Vladimir/shutterstock.com
Value proposition
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Our novel technology enhances and accelerates the development of the distinctive flavour and aroma of dry-aged beef, significantly reducing the aging time required to achieve these desirable characteristics.
Opportunity
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Through accelerated oxidation of lipids and flavour precursors, our technology enables the faster accumulation of aroma and flavour compounds associated with dry-aged beef, resulting in a shorter aging period. This allows beef processors to reduce costs associated with the lengthy aging process, while still producing high-quality beef with the same aromatic and flavour profile consumers expect.
Advantages
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The main cost of dry-aging beef is the time required for flavour development. Our technology shortens this time by 25%, reducing processing costs and potentially decreasing trimming losses. This makes it ideal for beef processors and retailers seeking efficiencies while maintaining quality of this premium product.
Opportunity to collaborate
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Of relevance to beef and meat producers. We welcome business engagement to discuss potential collaborations for further technology development, market validation and commercialisation purposes.
Funding
Funded by Teagasc, the Teagasc Walsh Scholarships programme and the National Agricultural Research Institute of Uruguay (INIA). This work was made possible thanks to the Strategic Partnership managed by Teagasc in collaboration with INIA.
Teagasc leads
Carlos Alvarez, Sara Alvarez & Anne Maria Mullen (Teagasc); Eileen O’Neill (UCC).
Further reading
This paper by Sara Álvarez, Carlos Álvarez, Anne Maria Mullen, Eileen O’Neill and Mohammed Gagaoua titled “Impact of UV pre-treatment on the Longissimus thoracis et lumborum muscle proteomes of dry-aged beef cuts: A characterisation within two sampling locations” is available to read here.
You can also read the paper titled “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” here.
For further information or opportunity to discuss, please contact Sharon Sheahan: sharon.sheahan@teagasc.ie or
engage@teagasc.ie
Technology Readiness Level 3: Experimental Proof of Concept completed
For more opportunities to engage with Teagasc, click on the link below.