Journal of Food Science and Technology

, Volume 56, Issue 12, pp 5538–5543 | Cite as

Wet bone-in ageing and effect on beef quality technological parameters

  • Francesca Crivelli
  • Erica TirloniEmail author
  • Cristian Bernardi
  • Carlo Angelo Sgoifo Rossi
  • Simone Stella
Short Communication


This study aimed to evaluate the effect of wet ageing on chemical-physical characteristics of sirloin and bone-in rib eye steaks obtained from 18 months old young bulls and 27 months old heifers. A positive beef tenderization effect of wet ageing was observed with lower values constantly detected in the rib-eye samples and significantly lower shear force values showed in heifer steaks if compared to bulls. The pH values detected both in pre- and post-ageing samples fell in the normal range for meats. The water holding capacity of sirloin samples increased with ageing while in rib eye steaks, no significant differences were detected among samples taken before and after ageing. Meat ageing resulted in a decrease of cooking loss, while meat colour parameters were not influenced by ageing and fell within the normal range. An evident improvement of the sensorial quality of bone-in wet aged beef, especially in tenderness, was achieved.


Wet ageing Young bulls Heifers Tenderness 



First author Francesca Crivelli received Galloway award for Graduates at the University of Milan for €3.000 for the realization of the experimental master's thesis related to the livestock sector of beef cattle.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Health, Animal Science and Food SafetyUniversità Degli Studi Di MilanoMilanItaly

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