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Relationship between ageing temperature and maximum time for dry‐ageing of beef corresponding to different log10 increases of LAB considered equivalent to standard beef ageing under the assumption of three scenarios of pH and aw, i.e. maximum (pH = 6.2; aw = 0.99), median (pH = 5.85; aw = 0.955) or minimum scenarios (pH = 5.5; aw = 0.92), and a maximum ageing time of 77 days
