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
Tanuja K.G.M. Gowda, Lieven De Zutter, Geert Van Royen, Inge Van Damme
Topics & Concepts
LoinPsychrotrophic bacteriaFood scienceRipeningRelative humidityLactic acidBiologyBacteriaShelf lifePhysicsThermodynamicsGeneticsMeat and Animal Product QualityFood Safety and HygieneAdvanced Chemical Sensor Technologies