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Dry-aged beef: a global review of meat quality traits, microbiome dynamics, safety, and sustainable strategies

2025-10-01Review article Open access
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datacite.subject.sdg09:Indústria, Inovação e Infraestruturas
dc.contributor.authorRibeiro, Ana J.
dc.contributor.authorSilva, Filipe
dc.contributor.authorTeixeira, Paula
dc.contributor.authorSaraiva, Cristina M.
dc.date.accessioned2025-10-09T09:51:17Z
dc.date.available2025-10-09T09:51:17Z
dc.date.issued2025-10-01
dc.description.abstractDry-aged beef is valued for its tenderness, complex aroma, and concentrated flavor. However, variability in aging protocols and limited understanding of underlying biological and technological processes can compromise consistent quality and safety. This review examines factors influencing meat characteristics, including genetics, breed, sex, age, diet, intramuscular fat deposition, antioxidant reserves, and endogenous enzyme pools. Postmortem biochemical pathways, such as proteolysis, lipid oxidation, and nucleotide degradation, are discussed in relation to flavor and texture development. The dynamics of surface microbiota are analyzed, highlighting the succession from psychrotrophic spoilage bacteria to molds and yeasts, which collectively form an enzymatic crust that contributes umami and nutty notes while providing antimicrobial barriers. Regulatory frameworks in major markets are reviewed, alongside valorization strategies that convert crust trimmings into umami-rich powders, bioactive peptides, starter cultures, or industrial enzymes. Despite advances, critical knowledge gaps remain, including the functional roles of minor crust taxa, the efficacy of defined starter cultures or bacteriophage blends, and standardized methods for texture and flavor measurement. By focusing on these biochemical and microbiological mechanisms and their applications, this review provides a roadmap for transforming dry aging into a reproducible, safe, and high-quality process in modern meat science.eng
dc.identifier.citationRibeiro, A. J., Silva, F., Teixeira, P., & Saraiva, C. M. (2025). Dry-aged beef: a global review of meat quality traits, microbiome dynamics, safety, and sustainable strategies . Journal of Food Science, 90(10), Article e70589. https://doi.org/10.1111/1750-3841.70589
dc.identifier.doi10.1111/1750-3841.70589
dc.identifier.eid105017388958
dc.identifier.issn0022-1147
dc.identifier.other204a7e3a-b552-4e40-9480-81d8cc39c7b7
dc.identifier.pmcPMC12485299
dc.identifier.pmid41030102
dc.identifier.urihttp://hdl.handle.net/10400.14/55176
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/
dc.subjectDry-aged beef
dc.subjectLipid oxidation
dc.subjectMeat quality
dc.subjectMeat safety
dc.subjectMicrobiome
dc.subjectProteolysis
dc.titleDry-aged beef: a global review of meat quality traits, microbiome dynamics, safety, and sustainable strategieseng
dc.typereview article
dspace.entity.typePublication
oaire.citation.issue10
oaire.citation.titleJournal of Food Science
oaire.citation.volume90
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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