As meat ages, proteolysis is enhanced. Larger protein components of meat break down into smaller fragments and as this process continues, the meat becomes more tender. Another factor is temperature, which has a profound effect on the time course of aging, and may also influence the extent of tenderization. It is well known beef improves in tenderness when stored in coolers, with optimal aging occurring in the first 11 days. What is not known, however, is the optimal aging time at a given cooler temperature.
Many purveyors now extend aging periods prior to selling beef to upscale restaurants.
Extended storage of meat at or near freezing temperatures, however, may not accomplish the desired effect and is not always feasible. It is possible a shorter storage at a slightly higher temperature would accomplish the same results for less time and money. The relationship of storage temperature and aging times to beef tenderness and palatability is needed to make general recommendations to those who age beef. Procedure Ten pairs of loins were used for all aging time-storage temperature combinations. After each treatment, steaks were cut and 10-gram samples were collected from each steak for gel electrophoresis.