Biostarters development for dry aged beef production

Meat seasoning is a process consisting of its storage in specific conditions. This process leads to better organoleptic qualities of food. While the most common method of meat maturation is vacuum-bag-based aging, traditional methods have involved keeping it at a low temperature for a long time. During such dry-aged maturation, microorganisms (bacteria and fungi) may develop on the surface of the meat, producing proteolytic enzymes. The activity of these enzymes leads to unique features of meat, especially appreciated by consumers. Despite numerous studies on meat seasoning, the processes are still not fully understood. The project aims to develop bio-starters for dry aged beef production.

Publications:

@inbook{Jaworska2023,

title = {Jakość wołowiny dojrzewającej na sucho z udziałem różnych biostarterów. Partnerstwo instytucjonalne w kształtowaniu zachowań żywieniowych w trosce o zdrowie publiczne.},

author = {Danuta Jaworska and Wiesław Przybylski and Monika Węglarz and Julia Pawłowska},

editor = {Krystyna Gutkowska},

url = {https://sggwpl-my.sharepoint.com/:b:/g/personal/p255401_sggw_edu_pl/ERBa5NER7-FIusuPfjXHY2ABadGeSQale5RPiBQb_9wdbA?e=HAhFiz},

isbn = {78-83-8237-205-2 },

year  = {2023},

date = {2023-12-29},

urldate = {2023-12-29},

pages = {393-414},

publisher = {Wydawnictwo SGGW},

address = {Warszawa},

keywords = {},

pubstate = {published},

tppubtype = {inbook}

}

@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}

}

Conference presentations:

1. D. Jaworska, J. Pawłowska, M. Płecha, G. Ostrowski, D. Derewiaka, P. Sałek, K. Sawicki, M. Barczak and W.
   Przybylski, Impact of biostarter aplication on volatile compounds and sensory quality of dry aged beef, 69th
   International Congress of Meat Science and Technology – from Tradition to Green Innovation, 20-25 sierpnia
   2023, Padwa Włochy, referat.
2. Wiesław Przybylski, Natalia Kasałka-Czarna, Magdalena Montowska, Danuta Jaworska, Piotr Sałek, Jakub Nowak,
   Magdalena Płecha, Grzegorz Ostrowski, Krzysztof Sawicki, Julia Pawłowska The efect of fungal biostarter on
   miofibryllar protein status and stability of dry aged beef, 69th International Congress of Meat Science and
   Technology – from Tradition to Green Innovation, 20-25 sierpnia 2023, Padwa Włochy, referat.
3. P. Sałek, W. Przybylski, D. Jaworska, J. Pawłowska, M. Płecha, G. Ostrowski, M. Barczak, K. Sawicki, Applications
   of the Mucor flavus sp. biostarter shortens the time of dry aging of beef, 69th International Congress of Meat
   Science and Technology – from Tradition to Green Innovation, 20-25 sierpnia 2023, Padwa Włochy, referat.
4. Grzegorz Ostrowski, Karina Dukaczewska, Danuta Jaworska, Magdalena Płecha, Wiesław Przybylski, Piotr Sałek,
   Krzysztof Sawicki, Julia Pawłowska, Isolation of the Mucoraceae from the dry-aged beef and their evaluation as
   potential biostarter for meat ageing, XIX Congress of European Mycologists 4-8 września 2023, Perugia, Włochy,
   referat.
5. Jaworska Danuta, Jakość wołowiny dojrzewającej na sucho z udziałem różnych biostarterów, Partnerstwo
   instytucjonalne w kształtowaniu zachowań żywieniowych w trosce o zdrowie publiczne, referat, 14 września
   2023, Warszawa.
6. Sałek Piotr, Ocena możliwości skrócenia czasu dojrzewania wołowiny metodą na sucho z wykorzystaniem
   biostartera grzybowego, Partnerstwo instytucjonalne w kształtowaniu zachowań żywieniowych w trosce o
   zdrowie publiczne, referat, 14 września 2023, Warszawa.
7. Magdalena Płecha, Grzegorz Ostrowski, Dorota Korsak i Julia Pawłowska (2022). Studying bacterial-fungal
   interactions (BFI) of the dry-aged beef (DAB) improves understanding of microbiome functioning. Polish
   Evolutionary Conference (PEC), Toruń
8. Grzegorz Ostrowski, Julia Pawłowska (2022). Diversity of the fungal community on the dry-aged beef,
   MycoRiseUp! Youth in Mycology, Warszawa.
9. Grzegorz Ostrowski, Magdalena Płecha, Julia Pawłowska (2022). Microbial communities of the dry aged beef,
   ICFM workshop 2022 Utrecht, Holandia

Other materials:

How to use biostarter? (film)

https://www.sggw.edu.pl/nowy-projekt-badawczy-w-instytucie-nauk-o-zywieniu-czlowieka-sggw/

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Project is supported by the National Center for Research and Development