Analysis of microbial community succession and characteristic flavour during dry ageing of Yanbian beef

Dry‐aged beef is highly regarded for its unique flavour and nutritional value, yet gaps persist in our understanding of its microbial community structure, flavour pathways, and microbe–flavour relationship. In this study, Yanbian cattle buttocks were dry‐aged under varying temperature and humidity c...

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Veröffentlicht in:	International journal of food science & technology 2024-05, Vol.59 (5), p.2998-3012
Hauptverfasser:	Wang, Yuxuan, Peng, Anqi, Zhao, ChangCheng, Sun, Depeng, Li, Tingyu, Wang, Juan, Li, Hongmei, Mu, Baide, Li, Guanhao, Piao, Chunxiang
Format:	Artikel
Sprache:	eng
Schlagworte:	Aging Alternaria Amino acids Aroma compounds Aspergillus Basidiomycota Beef cattle Cladosporium Community structure Fermenters flavor Flavor compounds Flavors Fungi Fusarium humidity Lactobacillus Metabolites microbial communities Microbiomes Microorganisms Nutritive value Penicillium Proteobacteria Streptococcus technology temperature Wind speed
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