Table A.1.
Conditions reported for dry‐ageing beef in response to the questionnaire, provided by food business operators (FBO) or associations of FBOs
| Respondents | EU/MS | Time between slaughter and ageing (d) | Duration (days) | RH (%) | Specified T (°C) | Actual T (°C) | Specified meat T (°C) |
Min–max meat T (°C) |
Mean meat T (°C) | Start pH (b) | End pH (b) | Start aw | End aw |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 1 | EU | – | – | < 85 | 0–4 | – | – | – | – | – | – | – | – |
| EU | 1–5 | Usually between 21–50 but up to 70 days | 80 max | 0–2 | 0–2 | 0–2 | 0–2 |
5.80 max (core) |
– | – | – | ||
| 2 | AT | 3 | 21–35 | 72 (min. 62–76 max) | 1–4 | 1–4 | – | Start: 1–4, End: 1–4 | ‐ | 5.4–5.8 | – | – | – |
| ES | 2 | 21 | 2–3 | – | – | 2–3 | – | 5.8 max | 0.98 | 0.81 | |||
| 3 | ES | 60 | 80 | 2 | – | – | – | 5.4 | |||||
| 4 (a) | DE | 2 | 21–28 | 80 | 0.5–2 | – | – | −0.5 min; 4 max | – | 5.9–5.7 | 6.2 | – | – |
| 5 | BE | 1–2 | 21–28 | 80 (75–85) | 0–2 | – | – | Start: 4° During process: 0–2° | – | – | – | – | – |
| 6 | BE | 3 max | 42 max | 75–85 | 1 | ||||||||
| 7 (a) | DE | 2 to 7 | 21 min | 90, varies depending on temperature | 1–4 | 1–4 | 7 max upon receipt decreasing to 1–4 | – | – | – | – | – | – |
| 8 (a) | DE | 1 to 2 | 21 max | 70 | 2 | – | – | – | 2 ± 0.5 | 5.8 | – | – | – |
| 9 (a) | DE | 4 to 6 |
21, min 30 mean |
75 | 0.5 | – | – | – | < 1 | ‐ | – | – | – |
| 14 | FR | 1–3 | 28 | – | 0–4 | – | – | – | – | 5.7 at 24 h | – | – | – |
| Belgian survey | BE | 1–21 | 14–77 | Set 40–75 Read 46–84 Measured 39–95 | – |
Programmed −1–3 |
– | Read (display) T: 1–3.5 Measured T: −1.2°C‐6.6 | – |
5.4–5.7 (core) |
– | – | – |
(a)
Replies to the questionnaire provided by the hearing expert.
(b)
Surface unless otherwise stated.