Biostarters development for dry aged beef production

@article{Jaworska2024,

title = {Dry-aged beef quality with the addition of Mucor flavus – Sensory, chemosensory and fatty acid analysis},

author = {Danuta Jaworska and Julia Pawłowska and Eliza Kostyra and Anna Piotrowska and Magdalena Płecha and Grzegorz Ostrowski and Edyta Symoniuk and David L. Hopkins and Krzysztof Sawicki and Wiesław Przybylski},

doi = {10.1016/j.meatsci.2024.109691},

issn = {0309-1740},

year  = {2024},

date = {2024-10-30},

urldate = {2024-10-00},

journal = {Meat Science},

publisher = {Elsevier BV},

keywords = {},

pubstate = {published},

tppubtype = {article}

}

@article{app14199053,

title = {Fungal Biostarter and Bacterial Occurrence of Dry-Aged Beef: The Sensory Quality and Volatile Aroma Compounds after 21 Days of Aging},

author = {Wiesław Przybylski and Danuta Jaworska and Paweł Kresa and Grzegorz Ostrowski and Magdalena Płecha and Dorota Korsak and Dorota Derewiaka and Lech Adamczak and Urszula Siekierko and Julia Pawłowska},

url = {https://www.mdpi.com/2076-3417/14/19/9053},

doi = {10.3390/app14199053},

issn = {2076-3417},

year  = {2024},

date = {2024-10-08},

urldate = {2024-01-01},

journal = {Applied Sciences},

volume = {14},

number = {19},

abstract = {In this study, we decided to test the hypothesis that the fungal biostarter M. flavus used during a 21-day beef dry-aging process significantly impacts the composition of other microorganisms, the profile of volatile compounds, meat hardness characteristics, and, consequently, the sensory quality. The experiments were performed on samples derived from animals crossbred between Holstein–Fresian cows and meat breed bulls. Two groups of samples were studied, including the control group, without biostarter, and a group inoculated with the M. flavus biostarter. Both sample groups were seasoned for 21 days in the dry-aging fridge. The physicochemical parameters (pH, color parameters), the chemical composition of muscle, the determination of the shear force, the profile of volatile compounds (VOCs), and the sensory quality were evaluated after aging. During this study, classical microbiological methods were used to investigate the influence of fungal biostarters on the growth and survival of bacteria and other fungi (e.g., yeasts) during the dry-aging process of beef (DAB). The M. flavus biostarter improved the sensory quality of DAB, allowing high sensory quality to be achieved after just 21 days. This is likely due to the diverse VOCs produced by the fungus, including 1-tetradecanol, 2-nonenal, trans-2-undecenoic acid, and the following esters: formic acid hexyl ester, 10-undecenoic acid methyl ester, and 4-methylpentanoic acid methyl ester. The presence of the biostarter had no significant effect on the number of the bacteria or the survivability of the L. monocytogenes on the meat’s surface in laboratory conditions.},

keywords = {},

pubstate = {published},

tppubtype = {article}

}

@article{PrzybylskiPlecha2024,

title = {Zastosowanie biostarterów grzybowych w procesie dojrzewania wołowiny na sucho},

author = {Przybylski, Wiesław and Płecha, Magdalena},

url = {https://ibe.biol.uw.edu.pl/wp-content/uploads/sites/22/2024/11/Przybylski-i-Plecha-2024-GM10-s.-29-32.pdf},

year  = {2024},

date = {2024-10-01},

urldate = {2024-10-01},

journal = {Gospodarka mięsna},

volume = {10},

pages = {28-32},

keywords = {},

pubstate = {published},

tppubtype = {article}

}

@article{Abramczyk24,

title = { Mucor thermorhizoides—A New Species from Post-mining Site in Sudety Mountains (Poland).},

author = {Beniamin Abramczyk and Dorota Wiktorowicz and Alicja Okrasińska and Julia Pawłowska},

url = {https://link.springer.com/article/10.1007/s00284-024-03708-7},

doi = {https://doi.org/10.1007/s00284-024-03708-7},

year  = {2024},

date = {2024-06-01},

urldate = {2024-06-01},

journal = {Current Microbiology},

volume = {81},

issue = {201},

keywords = {},

pubstate = {published},

tppubtype = {article}

}

@article{OSTROWSKI2023,

title = {Cold adapted and closely related mucoraceae species colonise dry-aged beef (DAB)},

author = {Grzegorz Ostrowski and Danuta Jaworska and Magdalena Płecha and Wiesław Przybylski and Piotr Sałek and Krzysztof Sawicki and Julia Pawłowska},

url = {https://www.sciencedirect.com/science/article/pii/S1878614623001034},

doi = {https://doi.org/10.1016/j.funbio.2023.09.005},

issn = {1878-6146},

year  = {2023},

date = {2023-10-23},

urldate = {2023-01-01},

journal = {Fungal Biology},

keywords = {},

pubstate = {published},

tppubtype = {article}

}

@article{Przybylski2023,

title = {Fungal Biostarter Effect on the Quality of Dry-Aged Beef},

author = {Przybylski, Wiesław and Jaworska, Danuta and Płecha, Magdalena and Dukaczewska, Karina and Ostrowski, Grzegorz and Sałek, Piotr and Sawicki, Krzysztof and Pawłowska, Julia},

url = {https://www.mdpi.com/2304-8158/12/6/1330},

doi = {10.3390/foods12061330},

issn = {2304-8158},

year  = {2023},

date = {2023-03-21},

urldate = {2023-03-21},

journal = {Foods},

volume = {12},

number = {6},

pages = {1330},

keywords = {},

pubstate = {published},

tppubtype = {article}

}