PURPOSE: A method of maturing beef is provided to tenderize beef and enhance beef flavor by gradually increasing a maturing temperature according to how long the beef is matured.CONSTITUTION: A method of maturing beef comprises three steps. Before maturing beef, vacuum packed beef is dipped in refrigerated salt water and matured while temperature is raised based on a maturing time. A first step is to mature the beef at a temperature of -1.0°C to 1.0°C for 10 days. A second step is to mature the beef at a temperature of 1.0°C to 2.0°C for 10 days. A third step is to mature the beef at a temperature of 1.5°C to 2.5°C for 10 days. The method of maturing beef also comprises a fourth step to mature the beef at 2.5°C to 4.0°C for 10 days. The matured beef in the fourth step has omega-6 and omega-4 at a ratio of 28-32. The refrigerated salt water is 0.1%(w/v) to 5.0%(w/v) and comprises salt chosen from from NaCl, KCl, or NaHCO3.COPYRIGHT KIPO 2013[Reference numerals] (AA) Maturing beef at a temperature of -1.0°C to 1.0°C for 10 days (BB) Maturing the beef at a temperature of 1.0°C to 2.0°C for 10 days (CC) Maturing the beef at a temperature of 1.5°C to 2.5°C for 10 days (DD) Maturing the beef at a temperature of 2.5°C to 4.0°C for 10 days (EE) Shipment (S10) 0-10 day (S20) 11-20 day (S30) 21-30 day (S40) 31-40 day본 발명은 우육 숙성방법에 관한 것으로 보다 상세하게는, 숙성기간의 경과에 따라 단계적으로 숙성온도를 상승시키면서 숙성시킴으로서 소고기의 육질을 연하게 하고 풍미를 향상시키는 우육 숙성방법에 관한 것이다.이를 위하여 본 발명은 우육을 진공포장한 후 냉장염수에 침지하여 숙성기간의 경과에 따라 단계적으로 숙성온도를 상승시키면서 숙성시키되, 도축일로부터 10일 동안은 -1.0℃ ~ 1.0℃의 온도로 숙성시키는 1단계, 상기 1단계 종료 후 10일 동안 1.0℃ ~ 2.0℃의 온도로 숙성시키는 2단계 및 상기 2단계 종료 후 10일 동안 1.5℃ ~ 2.5℃의 온도로 숙성시키는 3단계를 포함하여 구성되는 것을 특징으로 한다.
