Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium-Reference-Cited by-同舟云学术

Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium

Published:2022-04 Issue: Volume:102 Page:103919
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Gowda Tanuja K.G.M.,De Zutter Lieven^ORCID,Van Royen Geert^ORCID,Van Damme Inge^ORCID

Funder

Federaal Agentschap Voor de Veiligheid Van de Voedselketen

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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4. Dry-Aging effects on palatability of beef longissimus muscle;Campbell;J. Food Sci.,2001

5. A survey of microbial communities on dry-aged beef in commercial meat processing facilities;Capouya;Meat Muscle Biol,2020

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3. Microbiota associated with commercial dry-aged beef in France;Food Research International;2024-04

4. Comparison of bacterial diversity in wet- and dry-aged beef using traditional microbiology and next generation sequencing;The Microbe;2024-03

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