Characterization of the microbiota and chemical properties of pork loins during dry aging

Characterization of the microbiota and chemical properties of pork loins during dry aging

Abstract Dry aging (DA) allows for the storage of meat without packaging at 0 to 3°C for several weeks. It enhances the production of pleasant flavors, tenderness, and juiciness in meat. Due to the long storage period and roles of indigenous microbiota in the maturation of several meat products, the...

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Bibliographic Details
Main Authors: Akihito Endo, Ryosuke Koizumi, Yozo Nakazawa, Yuh Shiwa, Shintaro Maeno, Yoshihiko Kido, Tomohiro Irisawa, Yoshiki Muramatsu, Kotaro Tada, Masao Yamazaki, Takao Myoda
Format: Article
Language:English
Published: Wiley 2021-02-01
Series:MicrobiologyOpen
Subjects:
aroma
Debaryomyces
dry‐aging pork
microbiota
proteolysis
Pseudomonas
Online Access:https://doi.org/10.1002/mbo3.1157

Internet

https://doi.org/10.1002/mbo3.1157

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