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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.

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Project is supported by the National Center for Research and Development