The effect of wet aging on the sensory characteristics of beef meat

In my bachelor thesis I deal with the impact of maturation on the sensory properties of beef. It describes the beef and its properties, its technological and organoleptic properties, as well as the chemical and physical composition of the meat. Next chapter deals about the quality of beef, including the influence of the time and temperature of maturation, postmortem processes and storage for its quality. Smaller part is devoted to proteolysis and abnormal processes of postmortem changes. Last chapter summarizes the sensory properties of beef. Beef is among the most expensive culinary ingredients, and therefore the demands on its quality are still increasing. Knowledge of good procedures in handling with meat is therefore extremely important to meet the needs of beef consumers and to preserve its popularity