Fungal Biostarter and Bacterial Occurrence of Dry-Aged Beef: The Sensory Quality and Volatile Aroma Compounds after 21 Days of Aging

In this study, we decided to test the hypothesis that the fungal biostarter <i>M. flavus</i> used during a 21-day beef dry-aging process significantly impacts the composition of other microorganisms, the profile of volatile compounds, meat hardness characteristics, and, consequently, the...

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書誌詳細

出版年:	Applied Sciences
主要な著者:	Wiesław Przybylski, Danuta Jaworska, Paweł Kresa, Grzegorz Ostrowski, Magdalena Płecha, Dorota Korsak, Dorota Derewiaka, Lech Adamczak, Urszula Siekierko, Julia Pawłowska
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2024-10-01
主題:	dry-aged beef (DAB) <i>Mucor flavus</i> sensory quality volatile compounds microbiological quality
オンライン･アクセス:	https://www.mdpi.com/2076-3417/14/19/9053