Summary
This global review synthesises current knowledge on dry-aged beef production, examining how controlled ageing affects meat quality traits, the microbiome dynamics that develop during the process, associated food safety considerations, and environmental or economic sustainability strategies. The authors appear to integrate evidence across regions to provide a comprehensive assessment of dry-ageing as a meat processing method, acknowledging trade-offs between quality enhancement, microbial safety, and resource use.
UK applicability
Findings are relevant to UK beef producers and retailers engaged in dry-ageing as a premium product strategy, though regional differences in ageing conditions, regulatory frameworks, and consumer preferences may affect direct applicability. The safety and sustainability recommendations may inform UK industry standards and food safety guidance.
Key measures
Meat quality attributes (texture, sensory properties), microbial community composition, pathogenic risk assessment, sustainability metrics of dry-ageing systems
Outcomes reported
The study reviewed meat quality traits (tenderness, flavour, colour), microbiome composition and dynamics during dry-ageing, food safety considerations, and sustainable production strategies across global practices. It synthesised evidence on how dry-ageing processes affect beef characteristics and microbial ecology.
Topic tags
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