Safe and qualitative dry aging of beef Research Institute for Agriculture, Fisheries and Food
To get more insight into the additional sensorial value of 'dry-aged' beef, the microbiological safety and the ideal process conditions to get a qualitative and safe product on the market, the OPTIDRYBEEF project was started in 2016. There are three goals: 1) to get more insight into the sensory added value of “dry-aged” beef (aroma, taste and appearance); 2) to map the microbiological safety of ...