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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제28권 제1호
- 발행연도
- 2018.1
- 수록면
- 105 - 108 (4page)
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초록· 키워드
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Beef was dry aged for 40-60 days under controlled environmental conditions in a refrigerated room with a relative humidity of 75%-80% and air-flow. To date, there is little information on the microbial diversity and characteristics of dry aged beef. In this study, we explored the effect of change in meat microorganisms on dry aged beef. Initially, the total bacteria and LAB were significantly increased for 50 days during all dry aging periods. There was an absence of representative foodborne pathogens as well as coliforms. Interestingly, fungi including yeast and mold that possess specific features were observed during the dry aging period. The 5.8S rRNA sequencing results showed that potentially harmful yeasts/molds (Candida sp., Cladosporium sp., Rhodotorula sp.) were present at the initial point of dry aging and they disappeared with increasing dry aging time. Interestingly, Penicillium camemberti and Debaryomyces hansenii used for cheese manufacturing were observed with an increase in the dry aging period. Taken together, our results showed that the change in microorganisms exerts an influence on the quality and safety of dry aged beef, and our study identified that fungi may play an important role in the palatability and flavor development of dry aged beef.
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참고문헌 (16)
참고문헌 신청
KAPE / 2015 / Animal Products Grading Statistical Yearbook
Warren K / 1992 / A comparison of flavor and tenderness between dry-aged and vacuum-aged beef strip loins / J. Muscle Foods 2:151~157
Inho Hwang / 2016 / Dry aging of beef; Review / 한국축산학회지 58(5):1~11
Kim YH / 2016 / Effects of dryaging on meat quality attributes and metabolite profiles of beef loins / Meat Sci 111:168~176
Campbell R / 2001 / Dry-aging effects on palatability of beef longissimus muscle / J. Food Sci. 66:196~199
Warren K / 1992 / A comparison of flavor and tenderness between dry-aged and vacuum-aged beef strip loins / J. Muscle Foods 2:151~157
Inho Hwang / 2016 / Dry aging of beef; Review / 한국축산학회지 58(5):1~11
Kim YH / 2016 / Effects of dryaging on meat quality attributes and metabolite profiles of beef loins / Meat Sci 111:168~176
Campbell R / 2001 / Dry-aging effects on palatability of beef longissimus muscle / J. Food Sci. 66:196~199
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