3 documents found, page 1 of 1
Time-dependent accumulation of biogenic amines and microbial succession during ...
Ribeiro, Ana J.; Milheiro, Juliana; Nunes, Fernando M.; Carvalho, Teresa B. de; Barbosa, Joana B.; Silva, Filipe; Teixeira, Paula; Saraiva, Cristina M.Dry-aging of beef under controlled temperature, humidity and airflow reshapes the surface microbiota and may influence biogenic amine (BA) accumulation. In this study, culture-based enumeration, 16 S rRNA gene profiling of combined crust + inner meat, and validated HPLC quantification of BAs were integrated to track safety- and quality-relevant changes over 60 days. Sequencing showed Pseudomonadota and Bacillot...
Dry-aged beef: a global review of meat quality traits, microbiome dynamics, saf...
Ribeiro, Ana J.; Silva, Filipe; Teixeira, Paula; Saraiva, Cristina M.Dry-aged beef is valued for its tenderness, complex aroma, and concentrated flavor. However, variability in aging protocols and limited understanding of underlying biological and technological processes can compromise consistent quality and safety. This review examines factors influencing meat characteristics, including genetics, breed, sex, age, diet, intramuscular fat deposition, antioxidant reserves, and end...
Mineral profile, oxidative stability and color traits in dry aged meat: integra...
Ribeiro, Ana J.; Braga, Fernando G.; Oliveira, Irene; Silva, Filipe; Teixeira, Paula; Saraiva, Cristina M.Dry aging enhances beef's sensory quality, but the role of trace-element dynamics in driving physicochemical changes remains unclear. We dry-aged Longissimus lumborum loins (n = 12) for 60 days, sampling on days 1, 14, 35 and 60. Essential (Ca, K, Na, Mg, Fe, Se, Cr, Zn, Cu) and toxic (As, Cd, Co, Pb) elements were quantified by GF-AAS/FAAS; pH and L?, a?, b? color were measured with standard probes; lipid oxid...