The ageing of beef is essential to provide a tender product which is deemed acceptable by consumers, with beef processors routinely ageing beef for ~ 14 d at 0–2 °C. The rate of tenderisation is directly affected by temperature, and as such the possibility of decreasing the required ageing time by increasing storage temperature could provide an opportunity to decrease associated costs. To test this, 320 beef M. longissimus lumborum portions were subjected to one of 72temperature-time combinations (TTC) incorporating temperatures of 3, 5 or 7 °C and ageing times of 6, 8, 10 or 12 d, with some temperature changes occurring during ageing. Controls (n = 32) were held at ~ 1 °C for 14 d. The application of TTCs did not affect beef quality, however longer storage at higher temperatures resulted in higher microbial loadings. Therefore, it can be concluded that shorter, cooler TTCs could be implemented to decrease ageing time requirements and maintain beef safety.

牛肉的陈化对于提供一种被消费者认可的嫩产品至关重要，牛肉加工商通常会在0–2°C的条件下将牛肉陈化约14 d。嫩化率直接受温度影响，因此，通过提高储存温度来减少所需的老化时间的可能性可能会提供降低相关成本的机会。为了对此进行测试，对320个长腰牛肉牛腿肉进行了72种温度时间组合（TTC）中的一种，其中温度为3、5或7°C，老化时间为6、8、10或12 d，但会发生一些温度变化发生在衰老过程中。控制项（n = 32）在〜1°C下保持14 d。施用TTC不会影响牛肉质量，但是在较高温度下较长时间的储存会导致较高的微生物含量。因此，可以得出结论，可以实施更短，更凉爽的TTC，以减少老化时间要求并保持牛肉安全。