Reduction of the microbial load in meat maturation rooms with and without alkaline electrolyzed water fumigation

Dry-aging is a process during which meat is stored within maturation chambers at low temperatures and low relative humidity, resulting in improved tenderness and flavor development. The cuts are exposed to the atmosphere by hanging them or setting them on racks in the maturation chamber without any...

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Bibliographic Details

Published in:	Italian Journal of Food Safety
Main Authors:	Federica Savini, Federica Giacometti, Sean Alberto Cuomo, Federico Tomasello, Yitagele Terefe Mekonnen, Fulvia Troja, Valentina Indio, Marco Tassinari, Alessandra De Cesare, Andrea Serraino
Format:	Article
Language:	English
Published:	PAGEPress Publications 2023-08-01
Subjects:	Alkaline electrolyzed water dry aging maturation meat microbial load
Online Access:	https://www.pagepressjournals.org/index.php/ijfs/article/view/11109