Summary
This global review synthesises peer-reviewed evidence on the dry-ageing process in beef, covering the physicochemical changes that influence eating quality, the role of microbial communities in flavour development, and the food safety risks associated with extended ageing periods. The authors likely assess current knowledge on environmental parameters (temperature, humidity, airflow) that govern ageing outcomes and discuss emerging sustainable approaches to reduce waste and energy use in dry-ageing facilities. The review provides a consolidated reference for researchers and industry practitioners seeking to understand and optimise dry-ageing protocols.
UK applicability
The UK has a well-established tradition of dry-aged beef, particularly within the premium retail and foodservice sectors, and findings from this global review are directly applicable to UK producers, butchers, and food safety regulators working under Food Standards Agency guidelines. Insights on microbiome management and sustainability strategies are pertinent given growing UK interest in reducing food waste and the environmental footprint of beef processing.
Key measures
Meat tenderness; flavour profile; weight loss (%); microbial community composition; pathogen presence/absence; ageing duration (days); temperature and humidity conditions
Outcomes reported
The review examines meat quality traits (tenderness, flavour, colour, weight loss) and microbiome dynamics during dry ageing, alongside food safety considerations and strategies for more sustainable dry-ageing practices.
Topic tags
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