Abstract
This study compares volatile profiles between wet aged rib eye steaks and wet aged rib eye steaks that were dry aged in an opened condition with 60% relative humidity at 4 °C for six days. Volatiles were extracted using simultaneous steam distillation-solvent extraction and analysed using Gas Chromatography-Mass Spectrometry. Twenty-seven compounds were identified in the study where the flavour compounds 2-hexanone, 2-heptanone, 3-methyl butanol, 1-octen-3-ol and E-2- decenal were found to be significantly higher in the dry aged treatments. The additional dry aging process of six days does have an effect on the flavour volatiles of the meat.