Background Dry-ageing of fresh meat has been the subject of growing research interest over
the past 20 years. To date, inconsistencies in addressing the impact of dry-ageing on the …

The purpose of this review is to provide an overview of the current knowledge about
proteomic and metabolic changes in beef, the microbiological alteration postmortem and …

This research investigated the synergic outcome of high intensity ultrasound (HIU) treatment
and wet-dry combined aging (WDCA) on physiochemical characteristics and lipid oxidation …

This study investigated the effect of ageing method and ageing time on the volatile profiles of
grilled beef striploins (Longissimus thoracis et lumborum) and their relationship with …

The effectiveness of dry ageing with regard to retaining meat quality is still subject to debate.
At 4 d post mortem, samples of boneless strip loins were excised from young Charolais …

This study evaluated the effects of in-the-bag dry-ageing on eating quality and volatile
compounds of longissimus lumborum from cows and steers. Compared to wet-ageing, in-the …

As a high-value processed aquatic product, wet-aged tuna has gradually become a popular
food, but its lipidomics characteristics during the aging process have not been investigated …

The impact of dry‐ageing of beef and wet‐ageing of beef, pork and lamb on microbiological
hazards and spoilage bacteria was examined and current practices are described. As …

The demand for meat alternatives based on ingredients sourced from nonanimal materials
with equivalent quality of muscle tissue is increasing. As more consumers switch to meat …

Dry aging creates a unique taste and flavor in beef; however, the process also causes
rancidity, which is harmful to humans. During dry aging, the microbial flora in beef changes …