Tenderness, juiciness and taste must all come together in the perfect steak. It is a well-known fact that ageing meat post mortem is crucial because natural enzymes and biochemical processes tenderize the meat. 

Research from Aarhus University shows that ageing not only results in better meat, it also makes the meat healthier. Meat ageing develops peptides that can help lower blood pressure. These interesting findings are a result of a PhD project carried out at the Department of Food Science, Aarhus University. 

A peptide is an organic chemical compound consisting of short chains of amino acids linked by peptide bonds. Peptide development occurs when proteins and collagen are metabolised in the muscles. The longer the meat ageing period, the greater the development of beneficial peptides will be. 

- With this project we have shown that aged meat has significant health benefits. Clearly more research must be done to find out how to apply this new knowledge. I hope that my PhD project has contributed potentially helping many people, says PhD Yu Fu. 

From waste product to medicine

Peptides regulating blood pressure are also found in other types of food. The fact that they are found in meat is particularly interesting as the peptides are found in the meat’s connective tissue, which is a waste product in abattoirs. 

- If a method could be found to collect this waste material and extract the beneficial peptides, then maybe these peptides could be used as biofunctional ingredients in the future, says Yu Fu. 

However, do not switch from salad to beef just yet. The research project is based solely on laboratory experiments, and has not been tested on humans or animals. 

Read the PhD thesis: Tenderness as well as bioactivity - enzymatic exploration of collagen

For more information please contact:

Associate professor Margrethe Therkildsen

Department of Food Science

Email: margrethe.therkildsen@food.au.dk

Telephone: +45 8715 8007

Mobile: +45 2860 4840

Research in postmorten biochemical changes in meat is closely associated with two of the Department of Food Science’s positions of strength: Novel & Quality Foods and Food & Health, in which the department has special expertise and carries out research at a high international level.