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Cited by 5Meat and Animal Product QualityListeria monocytogenes in Food SafetyFood Safety and Hygiene

Influence of dry and wet beef maturation on the microbiological quality and safety

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Universidade Federal do Tocantins, Ribeiro Júnior, José Carlos, Santos, Isac Gabriel Cunha dos, Universidade Federal do Tocantins, Dias, Bianca Pereira, Universidade Federal do Tocantins, Augusto, Wescley Faccini, Universidade Federal do Tocantins +4 more·2021·Semina: Ciências Agrárias
DOI 10.5433/1679-0359.2021v42n1p155
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Abstract

The most used methods for the maturation process are vacuum (wet-aged) and dry (dry-aged), which can influence the microbiological quality and safety of meat for consumption. In this study, we aimed to verify the differences in microbiological quality between beef (Longissimus dorsi) that was wet-aged and dry-aged for 30 days, by quantification of indicator microorganism groups and molecular identification of Salmonella, Listeria monocytogenes, and diarrheagenic Escherichia coli. This study verified that the meat matured by the dry-aged method showed significantly lower counts of total coliforms, aerobic mesophiles, psychrotrophs, and molds and yeasts as compared to wet-aged meat. While the Salmonella spp. was not isolated in any beef sample, L. monocytogenes and enteropathogenic E. coli (EPEC), and shiga toxin-producing E. coli (STEC) and enterohemorrhagic E. coli (EHEC) were isolated only from wet-aged beef. Thus, it was concluded that the superficial dehydration of the meat during dry-aged maturation, if carried out correctly and hygienically, confers higher microbiological quality and can reduce the occurrence of microbiological hazards.

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  • Wet raw meat increases bacterial transfer to surfaces compared to dry meat.

    “Additionally, wet raw meat increases bacterial transfer to surfaces compared to dry meat [46].”

    From Assessing food safety practices and foodborne illness risk factors in Brazilian households. (2025) · cites this paper as [46]

    The Results and Discussion report significantly higher counts of several microorganism groups in wet-aged than dry-aged beef. The study measured microorganisms in the meat, not bacterial transfer from meat to other surfaces, so it does not establish the claimed difference in transfer. (LLM, conf=0.83)

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Authors
do Tocantins, U. F., Ribeiro Júnior, J. C., Santos, I. G. C. D., do Tocantins, U. F., Dias, B. P., do Tocantins, U. F., Augusto, W. F., do Tocantins, U. F., Rodrigues, É. M., do Tocantins, U. F., Miotto, F. R. C., & do Tocantins, U. F.
Affiliations
Universidade Federal do Tocantins (BR)
ORCID
Venue
Semina: Ciências Agrárias
Publisher
Universidade Estadual de Londrina
Published
2021-01-19
Volume
42
Issue
1
Pages
155-166
ISSN
  • 1676-546X (ISSN-L)
  • 1679-0359
DOI
10.5433/1679-0359.2021v42n1p155
OpenAlex
W3112407869
Cited by
5
References
1
Citations by year
2025: 3 · 2023: 1 · 2021: 1
FWCI
0.36
Type
journal article
Language
en
Open access
Licence
cc-by-nc
Locations
  • Semina Ciências Agrárias (publishedVersion, cc-by-nc)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
  • LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (submittedVersion, cc-by-nc)
Funders
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Listeria monocytogenes in Food Safety
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
Keywords
dry-aged beef, vacuum aging, microbiological quality, food safety, Listeria monocytogenes, Salmonella, diarrheagenic Escherichia coli, enterohemorrhagic Escherichia coli, enteropathogenic Escherichia coli, Shiga toxin-producing Escherichia coli, total coliforms, mesophilic aerobic bacteria, psychrotrophic bacteria, molds and yeasts, longissimus dorsi

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