Diversity and Characteristics of the Meat Microbiological Community on Dry Aged Beef.
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DOI: 10.4014/jmb.1708.08065
Abstract: Beef was dry aged for 40-60 days under controlled environmental conditions in a refrigerated room with a relative humidity of 75%-80% and air-flow. To date, there is little information on the microbial diversity and characteristics… read more here.
Keywords: aged beef; beef; dry aged; dry aging ... See more keywords