Munteanu, MugurelFlocea, Elena-IulianaGucianu, IoanaMădescu, Bianca-MariaCiobanu, Marius-MihaiBoișteanu, Paul-Corneliu2026-11-042026-11-042025https://animalsciencejournal.usamv.ro/index.php/component/content/article/the-use-of-honey-as-a-bioactive-agent-for-optimizing-the-beef-maturation-process-and-the-impact-on-the-sensory-properties-of-the-final-product?catid=30https://repository.iuls.ro/handle/20.500.12811/7268In human health concerns and diet diversification, food science research focuses on developing functional products, using sustainable and health-promoting methods. Beef, an important source of nutrients, is often rejected due to its sensory characteristics and tough texture, which is a challenge for consumers with dental problems. This study aimed to evaluate the effectiveness of honey as a bioactive agent in optimizing the beef maturation process, considering its beneficial effects on health and the environment. Three different concentrations of honey (10%, 20%, and 30%) applied in the wet-aging process for 48 hours were tested, followed by a thermal process and a detailed sensory evaluation. The use of honey as a natural bioactive agent in the wet-aging process of beef significantly improves meat quality, both in terms of physicochemical and sensory attributes, in a dose-dependent manner, without affecting internal color stability, thus offering benefits for consumer acceptability and the development of functional and sustainable food products.enCC BY 4.0https://creativecommons.org/licenses/by/4.0/beefhoneymaturation processqualityArticle2393 – 2260