Sensorial, color, lipid oxidation, and visual acceptability of dry-aged beef from young bulls with different fat thickness.

The reduction in slaughter age with minimum fat and dry aging process improves meat tenderness, however, its shelf-life in display has not been studied. It was evaluated the sensorial, and the color, lipid oxidation, and visual acceptance in display of dry-aged beef (0, 14, and 28 days) from young bulls slaughtered with different subcutaneous fat thickness (2.00, 3.