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Time-dependent accumulation of biogenic amines and microbial succession during dry-aging of beef: safety implications

2026-05-01Artigo de investigação Acesso aberto
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dc.contributor.authorRibeiro, Ana J.
dc.contributor.authorMilheiro, Juliana
dc.contributor.authorNunes, Fernando M.
dc.contributor.authorCarvalho, Teresa B. de
dc.contributor.authorBarbosa, Joana B.
dc.contributor.authorSilva, Filipe
dc.contributor.authorTeixeira, Paula
dc.contributor.authorSaraiva, Cristina M.
dc.date.accessioned2026-01-15T11:54:25Z
dc.date.available2026-01-15T11:54:25Z
dc.date.issued2026-05-01
dc.description.abstractDry-aging of beef under controlled temperature, humidity and airflow reshapes the surface microbiota and may influence biogenic amine (BA) accumulation. In this study, culture-based enumeration, 16 S rRNA gene profiling of combined crust + inner meat, and validated HPLC quantification of BAs were integrated to track safety- and quality-relevant changes over 60 days. Sequencing showed Pseudomonadota and Bacillota consistently >95 % of reads; communities were dominated by Pseudomonas, Brochothrix and Psychrobacter, with Acinetobacter rising at mid-aging. Alpha diversity peaked at day 35 (Shannon 1.33???2.12; overall P = 0.0225; day 35 vs day 1, adjusted P = 0.0069) and became heterogeneous by day 60. Culture confirmed a surface-led, aerobic succession: crust counts increased and Pseudomonas reached 5.6 log CFU/g at day 60, whereas inner-muscle counts declined across groups; pathogens were not detected. In the inner meat, cadaverine rose from non-detectable to 31 ± 37 mg/kg at day 60 P < 0.001), spermine peaked at day 35 (52 ± 14 mg/kg; P < 0.001), while histamine remained <5 mg/kg and other BAs showed no significant change. All inner-meat BAs remained below commonly cited concern ranges, though late-stage variance indicates sporadic hot spots, likely reflecting diffusion from the crust and proteolysis-enabled precursor supply. Integrating microbes and metabolites identified two ecological–metabolic tendencies linking psychrotrophic genera with polyamines or diamines. In practice, day 35 emerges as a quality “sweet spot,” whereas approaching day 60 warrants tighter surface management and targeted monitoring of pseudomonads, Enterobacteriaceae and cadaverine/putrescine.eng
dc.identifier.citationRibeiro, A. J., Milheiro, J., Nunes, F. M., & Carvalho, T. B. D. et al. (2026). Time-dependent accumulation of biogenic amines and microbial succession during dry-aging of beef: safety implications. Food Control, 183, Article 111948. https://doi.org/10.1016/j.foodcont.2025.111948
dc.identifier.doi10.1016/j.foodcont.2025.111948
dc.identifier.issn0956-7135
dc.identifier.other5c7d402d-a256-49e1-a961-0fa28cd85abb
dc.identifier.scopus105026716901
dc.identifier.urihttp://hdl.handle.net/10400.14/56571
dc.identifier.wos001661066900001
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBiogenic amines
dc.subjectDry-aged beef
dc.subjectMeat safety
dc.subjectMetagenomics
dc.subjectMicrobiota succession
dc.titleTime-dependent accumulation of biogenic amines and microbial succession during dry-aging of beef: safety implicationseng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.titleFood Control
oaire.citation.volume183
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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