Diversity and Characteristics of the Meat Microbiological Community on Dry Aged Beef
2
조회
0
다운로드
8
인용
0
참고문헌
키워드
초록
Beef was dry aged for 40-60 days under controlled environmental conditions in a refrigerated room with a relative humidity of 75%-80% and air-flow. To date, there is little information on the microbial diversity and characteristics of dry aged beef. In this study, we explored the effect of change in meat microorganisms on dry aged beef. Initially, the total bacteria and LAB were significantly increased for 50 days during all dry aging periods. There was an absence of representative foodborne pathogens as well as coliforms. Interestingly, fungi including yeast and mold that possess specific features were observed during the dry aging period. The 5.8S rRNA sequencing results showed that potentially harmful yeasts/molds (Candida sp., Cladosporium sp., Rhodotorula sp.) were present at the initial point of dry aging and they disappeared with increasing dry aging time. Interestingly, Penicillium camemberti and Debaryomyces hansenii used for cheese manufacturing were observed with an increase in the dry aging period. Taken together, our results showed that the change in microorganisms exerts an influence on the quality and safety of dry aged beef, and our study identified that fungi may play an important role in the palatability and flavor development of dry aged beef.
Abstract
Beef was dry aged for 40-60 days under controlled environmental conditions in a refrigerated room with a relative humidity of 75%-80% and air-flow. To date, there is little information on the microbial diversity and characteristics of dry aged beef. In this study, we explored the effect of change in meat microorganisms on dry aged beef. Initially, the total bacteria and LAB were significantly increased for 50 days during all dry aging periods. There was an absence of representative foodborne pathogens as well as coliforms. Interestingly, fungi including yeast and mold that possess specific features were observed during the dry aging period. The 5.8S rRNA sequencing results showed that potentially harmful yeasts/molds (Candida sp., Cladosporium sp., Rhodotorula sp.) were present at the initial point of dry aging and they disappeared with increasing dry aging time. Interestingly, Penicillium camemberti and Debaryomyces hansenii used for cheese manufacturing were observed with an increase in the dry aging period. Taken together, our results showed that the change in microorganisms exerts an influence on the quality and safety of dry aged beef, and our study identified that fungi may play an important role in the palatability and flavor development of dry aged beef.
참고문헌 (16)
- KAPE, "Animal Products Grading Statistical Yearbook" (2015)
- Warren K, "A comparison of flavor and tenderness between dry-aged and vacuum-aged beef strip loins", J. Muscle Foods, 2, pp.151~157 (1992)
- Inho Hwang, "Dry aging of beef; Review", 한국축산학회지, 58(5), pp.1~11 (2016), 한국축산학회
- Kim YH, "Effects of dryaging on meat quality attributes and metabolite profiles of beef loins", Meat Sci, 111, pp.168~176 (2016)[DOI]
- Campbell R, "Dry-aging effects on palatability of beef longissimus muscle", J. Food Sci., 66, pp.196~199 (2001)
- Iida F, "Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle", Meat Sci, 112, pp.46~51 (2016)[DOI]
- Y. X. Li, "Comparison and Correlation Analysis of Different Swine Breeds Meat Quality", Animal Bioscience, 26(7), pp.905~910 (2013), 아세아·태평양축산학회[DOI]
- "Food-borNe Pathogen Test Methods"[URL]
- 이현정, "Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods", Animal Bioscience, 30(12), pp.1733~1738 (2017), 아세아·태평양축산학회[DOI]
- Li X, "Meat quality, microbiological status and consumer preference of beef gluteus medius aged in a dry ageing bag or vacuum", Meat Sci, 95, pp.229~234 (2013)[DOI]
- Asefa DT, "Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products", Int. J. Food Microbiol., 133, pp.135~140 (2009)[DOI]
- Sonjak S, "The mycobiota of three dry-cured meat products from Slovenia", Food Microbiol, 28, pp.373~376 (2011)[DOI]
- Lessard MH, "The composition of Camembert cheese-ripening cultures modulates both mycelial growth and appearance. ppl", Environ. Microbiol., 78, pp.1813~1819 (1813)
- Breuer U, "Debaryomyces hansenii - an extremophilic yeast with biotechnological potential", Yeast, 23, pp.415~437 (2006)[DOI]
- Flores M, "Screening of Debaryomyces hansenii strains for flavor production under a reduced concentration of nitrifying preservatives used in meat products", J. Agric. Food Chem., 65, pp.3900~3909 (2017)[DOI]
- Matsuishi M, "Generation of the desirable aroma, the conditioned raw beef aroma induced by storage of meat in air", Anim. Sci. Technol., 64, pp.163~170 (1993)