The purpose of this study was to determine the suitability of the dry aging process for flank, a less quality piece of young beef, which in some parts of the world is also prepared on grill, with a dry heat treatment process. Two samples of flank were aged for 16 days, and one sample of loins with bone and fat for 30 days; all cuts were obtained from the carcasses of young bulls 2 days after slaughter. Dry aging was carried out in a refrigerator at a temperature of 1 ± 1 °C with controlled air flow and partially controlled relative humidity (salt). Measurements (pH, weight loss, instrumental measurement of colour and texture) and sensory analysis of the quality of the grilled (two-platted grill, plate temperature of 200 °C, to the internal temperature of 60 °C) samples were carried out weekly, on 2nd, 9th, 23rd and 30th day. We have seen that beef flank can be dry aged for a maximum of 16 days, then spoilage occurs. Trims loss on dry aged flank (39.4%) are significantly higher in comparison with dry aged loins (11.0%). During the 16-day dry aging, the tenderness of the grilled flank improves, but it is still sensory unacceptable, meanwhile the juiciness, odour, and flavour are not significantly improved compared to not-aged one samples. The flavour and tenderness of 16-days dry aged flank are significantly worse than 30-days dry aged loins. Beef flam is not suitable for dry aging.
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