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This study explored the effects of oxygen exposure impact and measurement time on beef shank and beef tenderloin. During the 20-day wet aging process, every 5 days, we opened the HDPE packaging bag to expose the beef samples to oxygen in the air. We measure the color of the surface of the beef samples with a spectrophotometer every 30 minutes for two hours. The results showed that the L* value of both beef shank and beef tenderloin decreased over time during exposure to oxygen. This result is different from previous studies, and it was hypothesized that this may be due to the higher pH value of the beef samples or the gradual drying of the surface of the beef sample. The a* values increased with increasing oxygen exposure time which was attributed to the oxygenation of myoglobin. Also, the Vis-NIR spectra were recorded every 30 minutes on the exposed surfaces of beef shank and beef tenderloin until two hours had passed. The spectral characteristics of beef shank and beef tenderloin were found to change with aging time and oxygen exposure. Combining spectral results with chemometrics, we found that the moisture content and WBSF value of beef shank and beef tenderloin have the possibility to be accurately predicted from the Vis-NIR spectra, with R2c and R2cv values over 0.9. In addition, under different aging days, the moisture content and WBSF values of beef samples were measured using traditional methods. The results showed that wet aging had a significant effect on the moisture content and tenderness of the beef samples, with the moisture content and WBSF values of both beef shank and beef tenderloin decreased with increasing days of aging.