Table 2.
Summary of recent findings on the effectiveness of novel aging techniques on meat quality
| Technique | Raw material | Aging method | Treatments | Parameters | Findings | References |
|---|---|---|---|---|---|---|
| Stepwise aging | • Beef | • Dry and wet aging | • Dry + wet aging, freezing | • 1 °C, 78% RH, 17 days | • Decrease in purge/drip loss and increase in tenderness | (Kim et al. 2017) |
| • Beef | • Dry and wet aging | • Dry + wet aging + dry bag | • 2 °C, 85% RH, 40 days | • Increase in SFA and MUFA, but not for sensory quality | (Correa et al. 2025) | |
| • Beef | • Dry and wet aging | • Dry + wet aging + dry bag | • 2 °C, 75% RH, 21 days | • Increase in low-molecular weight metabolite contents | (Zhang et al. 2021) | |
| • Beef | • Wet and dry aging | • Wet + dry aging | • 2 °C, 75% RH, 56 days | • Increase in sensory quality (flavor, overall liking) | (Ha et al. 2019) | |
| Aging/freezing | • Beef | • Wet aging | • Wet aging + freezing | • 2 °C, 35 days | • Increased MFI and decrease in moisture loss | (Rehman et al. 2024) |
| • Beef | • Wet aging | • Wet aging + freezing | • 2 °C, 56 days | • Increase in desmin degradation | (Setyabrata and Kim 2019) | |
| • Pork | • Wet aging | • Wet aging + freezing | • 1 °C, 63 days | • Decrease in moisture loss and shear force but increase in lipid/protein oxidation | (Kim et al. 2018) | |
| Microbial inoculation | • Beef | • Dry aging | • Direct adhesion of Mucor flavus, Helicostylum pulchrum, and Penicillium camembertiorum | • 2.9 °C, 90% RH, 26 days | • Increase in VOCs and oleic acid | (Mikami et al. 2022) |
| • Beef | • Dry aging | • Mucor flavus | • 1.5 °C, 80–90% RH, 21 days | • Increase in VOCs and sensory quality | (Przybylski et al. 2024) | |
| • Beef | • Dry aging | • Mucor flavus | • 1.5 °C, 80–90% RH, 28 days | • Increase in pH, proteolysis, and sensory quality | (Przybylski et al. 2023) | |
| • Beef | • Dry aging | • Mucor flavus | • 1.5 °C, 80–90% RH, 28 days | • Increase in VOCs and sensory quality | (Jaworska et al. 2025) | |
| • Beef | • Dry aging | • Pilaira anomala, Debaryomyces hansenii | • 0–4 °C, 75% RH, 28 days | • Increase in tenderness, proteolysis, FAA, and FFA | (Oh et al. 2019) | |
| • Beef | • Dry aging | • Penicillium candidum, P. nalgiovense | • 3 °C, 80% RH, 21 days | • Increase in pH, proteolysis, FAA, nucleotides, and VOCs | (Lee et al. 2021) |
RH, relative humidity; SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; VOC, volatile organic compound; FAA, free amino acid; FFA, free fatty acid