Abstract: Dry aging is an effective method to improve the quality and value of meat. Meat quality characteristics such as tenderness and flavor can be significantly improved through a series of biochemical reactions. In recent years, dry-aged beef has gained huge popularity among consumers and research attention due to its unique flavor. However, there are some problems with the dry-aged beef industry, such as large quality differences, high losses during maturation, and high production costs. This article systematically summarizes quality characteristics of dry-aged beef, including flavor, tenderness, safety, color and water-holding capacity (WHC). The mechanism of formation of its characteristic flavor is briefly described. The effects of different dry-aging conditions on beef quality are summarized. New dry aging technologies and value-added ways to reuse the crust are introduced. This article will hopefully provide theoretical guidance for the standardized, efficient and high-value development of the dry-aged beef industry.

Key words: dry aging; beef; flavor; quality; value-added ways