The aim was to evaluate the physical and sensory characteristics of beef aged under wet and dry aging methods. Both aging lasted 34 days. The luminosity showed an effect of the aging time, in which the wet aging obtained greater luminosity, that is, a lighter meat, in comparison to the dry aging and the in natura meat, which differed from each other. The pH of the wet aging was higher compared to dry aging (p<0.05). Dry aging was the treatment that presented the highest loss by aging when compared to wet aging. In the wet and dry aging treatments, the shear force decreased after the aging period, with no significant difference between them. Wet and dry aging did not affect the meat in the period of 34 days, they managed to improve the tenderness of the Longissimus dorsi. In this way, wet and dry aging are indicated by their effect, making the meat more attractive to the consumer, leading to a greater added value to the cut. There were sensory differences from the in natura treatment to the aging treatments. Tenderness was the attribute that had the greatest difference in the evaluation of consumers in relation to fresh meat.
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