ABSTRACTDue to religious regulations, the beef imported into Israel is frozen soon after boning. In a search for a method for optimal aging of the beef after thawing and koshering, 8 different aging experiments were conducted, from 0‐12 days. Cooking loss and myofibril fragmentation index were found to be more affected by the freezing preceding aging. Nonprotein nitrogen components were found to increase during optimum aging and then decrease. Sensory evaluation of tenderness, performed by multiple‐paired comparisons, indicated a significant improvement in meat tenderness after 1 day of aging and further gradual improvement up to 7 d
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