Microbiological safety of aged meat
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DOI: 10.2903/j.efsa.2023.7745
Abstract: Abstract The impact of dry‐ageing of beef and wet‐ageing of beef, pork and lamb on microbiological hazards and spoilage bacteria was examined and current practices are described. As ‘standard fresh’ and wet‐aged meat use similar… read more here.
Keywords: standard fresh; microbiological hazards; spp; spoilage bacteria ... See more keywords