Identification of Microbial Flora in Dry Aged Beef to Evaluate the Rancidity during Dry Aging
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 continuously; thus, this change can be used as an indicator of rancidity. The objective of this study was to analyze the...
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| Autores principales: | , , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/b575e337c9d6479ba00d221b8749de40 |
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| Sumario: | 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 continuously; thus, this change can be used as an indicator of rancidity. The objective of this study was to analyze the correlation between microbial flora in beef and rancidity during dry aging. The round of beef (2.5–3 kg) was dry aged under 1.5 ± 1 °C and 82 ± 5% moisture for 17 weeks. The microflora in the dry aged beef was analyzed by pyrosequencing. The volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS) values were also measured. Primers were designed to detect and quantify bacteria using real-time polymerase chain reaction (RT-PCR). The VBN and TBARS values in the dry aged beef depreciated from week 11 of aging. The levels of <i>Streptococcus</i> spp., <i>Pantoea</i> spp., and <i>Pseudomonas</i> spp. significantly changed at around week 11. Quantitative RT-PCR showed that the levels of <i>Pantoea</i> spp. and <i>Streptococcus</i> spp. could be used to identify rancidity during dry aging. Thus, among the microbial flora in dry aged beef, <i>Pantoea</i> spp. and <i>Streptococcus</i> spp. can be used to determine the rancidity of dry aged beef. |
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