Influence of dry and wet beef maturation on the microbiological quality and safety

Influence of dry and wet beef maturation on the microbiological quality and safety

The most used methods for the maturation process are vacuum (wet-aged) and dry (dry-aged), which can influence the microbiological quality and safety of meat for consumption. In this study, we aimed to verify the differences in microbiological quality between beef (Longissimus dorsi) that was wet-ag...

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Bibliographic Details
Main Authors: José Carlos Ribeiro Júnior, Isac Gabriel Cunha dos Santos, Bianca Pereira Dias, Wescley Faccini Augusto, Ézio Machado Rodrigues, Fabrícia Rocha Chaves Miotto
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2021-01-01
Series:Semina: Ciências Agrárias
Subjects:
Coliforms
Escherichia coli
Foodborne pathogens
Listeria monocytogenes
Psychrotrophs.
Online Access:https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/40225

Internet

https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/40225

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