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| Research Progress on the Effects of Microorganisms on the Eating Quality and Safety of Dry-Aged Beef |
| LIU Xiaochang, WANG Huan, LIU Yinchu, SUN Baozhong, ZHANG Songshan, XIE Peng, LEI Yuanhua, ZANG Mingwu |
| State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Sciences of Chinese Academy of Agricultural Sciences, Beijing 100193, China |
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Abstract Dry aging is a method for preserving unpackaged carcasses or cuts under controlled conditions of temperature, relative humidity, and airflow for several weeks. This process improves the tenderness, flavor, and juiciness of beef. However, given the direct exposure of beef to the production environment and the long aging process, the microbial status of dry-aged beef requires special attention. This review summarizes the microbial load and prevalent microorganisms in dry-aged beef, and discusses the primary factors that influence the microbial status. Additionally, this paper illustrates the contribution of beneficial microorganisms to the development of the characteristic quality attributes of dry-aged beef. It also provides an overview of potential pathogenic and spoilage microorganisms in dry-aged beef, along with strategies for their control. The objective of this review is to provide valuable insights for optimizing microbial resource management and enhancing microbial safety in the production of dry-aged beef.
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CHEN Junfei, SHEN Hui, ZHANG Keming, TANG Huihua, HU Yongjin, XIAO Hua, LI Hong, LIU Biqin, SHI Qiao. Effects of Co-fermentation with Kocuria rhizophila and Lactiplantibacillus plantarum on Sausage Quality and Bacterial Community[J]. Meat Research, 2025, 39(2): 1-10. |
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2025, Vol. 39 
