Fungal Biostarter Effect on the Quality of Dry-Aged Beef.

ABSTRACT: Meat aging is a process consisting of its storage in specific conditions which leads to an increase in its organoleptic qualities. The most common method of meat aging is the wet vacuum-bag based method, whereas the traditional method, called dry-aging, involves keeping meat at a low temperature for an extended time. However, this process is characterized by low repeatability of the results. Therefore, different approaches to stabilize the process are tested. The aim of this study was to analyze the influence of the Mucor flavus biostarter on the physicochemical characteristics and sensory quality of dry-aged beef (DAB). We hypothesized that a fungal biostarter positively influences the quality of DAB and stabilizes the dry-aging process. Meat control samples (N = 7) and samples ino

SUBMITTER: Przybylski W 

PROVIDER: S-EPMC10048090 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature