肉类研究2025，Vol.39Issue(2)：39-45,7.DOI:10.7506/rlyj1001-8123-20241217-337
微生物对干式成熟牛肉食用品质及安全性影响研究进展
Research Progress on the Effects of Microorganisms on the Eating Quality and Safety of Dry-Aged Beef
摘要
Abstract
Dry aging is a method for preserving unpackaged carcasses or cuts under controlled conditions of temperature,relative humidity,and airflow for several weeks.This process improves the tenderness,flavor,and juiciness of beef.However,given the direct exposure of beef to the production environment and the long aging process,the microbial status of dry-aged beef requires special attention.This review summarizes the microbial load and prevalent microorganisms in dry-aged beef,and discusses the primary factors that influence the microbial status.Additionally,this paper illustrates the contribution of beneficial microorganisms to the development of the characteristic quality attributes of dry-aged beef.It also provides an overview of potential pathogenic and spoilage microorganisms in dry-aged beef,along with strategies for their control.The objective of this review is to provide valuable insights for optimizing microbial resource management and enhancing microbial safety in the production of dry-aged beef.关键词
干式成熟/牛肉/微生物/品质/安全Key words
dry aging/beef/microorganisms/quality/safety分类
轻工纺织引用本文复制引用
刘晓畅,王欢,刘寅初,孙宝忠,张松山,谢鹏,雷元华,臧明伍..微生物对干式成熟牛肉食用品质及安全性影响研究进展[J].肉类研究,2025,39(2):39-45,7.基金项目
国家自然科学基金青年科学基金项目(32102000) （32102000）
国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37) （肉牛牦牛）
河北省现代农业(肉牛)产业技术体系创新团队建设项目(HBCT2023190204) （肉牛）
中国农业科学院科技创新工程项目(ASTIP-IAS-12) （ASTIP-IAS-12）
