#8718. 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

December 2026publication date
Proposal available till 30-05-2025
4 total number of authors per manuscript3510 $

The title of the journal is available only for the authors who have already paid for
Journal’s subject area:
Food Science;
Microbiology;
Places in the authors’ list:
place 1place 2place 3place 4
FreeFreeFreeFree
1050 $940 $820 $700 $
Contract №8718.1 Contract №8718.2 Contract №8718.3 Contract №8718.4
1 place - free (for sale)
2 place - free (for sale)
3 place - free (for sale)
4 place - free (for sale)

Abstract:
Here, we examined the current practices and the microbiological load of dry-aged loins (during production) and trimmed steaks (final product). We determined the optimal temperature and relative humidity of the ripening chamber and loins, leading to fewer numbers of total psychrotrophic aerobic bacteria, Pseudomonas spp., psychrotrophic lactic acid bacteria, and yeasts. The water activity inside dry-aged steaks was also measured.
Keywords:
Dry-aging; Food safety; Meat; Microbiology

Contacts :
0