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Web18 Feb 2024 · Shifting to the logistical side of beef aging, wet aging is much more cost-effective, faster, and easier to do on a mass scale. Because the beef is aging as it is en route to its distribution outlet, the whole process can move much faster than the dry-aging process. From a productivity standpoint, wet aging could likely be considered better. Web14 Sep 2007 · More than 40% of the variation in beef flavor between grass- and grain-finished beef, unaged and aged, is attributed to diet. Aging -- Unaged beef has a weak, bland odor, while aged beef has a strong, savory, roasted odor. The conditions (oxygen availability, temperature, humidity and aging time) in which beef is aged affect the ultimate flavor. Web5 May 2007 · The aging of beef is an established method to tenderize beef and influence the beef flavor (Bate -Smith 1948;Kim et al. 2024; Warren and Kastner 1992). The taste of unaged beef after cooking has ... etiologies of anemia