Effect of aging technologies on some qualitative characteristics of Longissimus dorsi muscle of Marchigiana beef

In order to determine sensory preference and value of fresh beef steak differing in aging technique, this study evaluated two aging methods: dry and wet; a quality grade on physic- chemical traits of instrumental tenderness, color, and sensory properties of Longissimus dorsi beef muscle of Marchigiana bovine, correlated to calpain proteolytic activity too. Dry-aged loins had higher ( P 0.05) by aging method. We made a sensory panel evaluation too that showed no effect ( P > 0.05) of aging method on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity.