Table 6.
TVC, LAB, and yeasts and mould counts on dry‐aged beef and wet‐aged beef, pork and lamb
|
Temperature (°C) Time (days) in brackets |
Microbial counts (log10 cfu/g or cm2) | Reference | ||
|---|---|---|---|---|
| TVC | LAB | Yeasts (Y) and moulds (M) | ||
| Dry‐aged beef | ||||
| 1–4 (3) | 2–2.5 | 0 | 0 | Ryu et al. (2018) |
| 1–4 (25) | 4–4.2 | 3.6–4.3 | 4.5–5.8 | Ryu et al. (2018) |
| 2 (21) | 3.4 | 2.4 | < 2.0 | da Silva et al. (2021) |
| 2 (42) | 2.8 | 1.4 | – | Ribeiro et al. (2021b) |
| 2.2 (21–28) | 3.5 | 1.3 | ND | DeGeer et al. (2009) |
| 2.2 (21–28) | 2.9 | 1.1 | −0.66 | DeGeer et al. (2009) |
| 2.9 (35) | 4.6 | < 3.0 | – | Mikami et al. (2021) |
| 2.9 (10) |
5.2 (fat) 6.4 (lean) |
0.98 (fat) 2.8 (lean) |
Y: 2.5 (fat); 3.7 (lean) M: 0.16 (fat); 0.01 (lean) |
Li et al. (2014) |
| 2.9 (21) | 6.9 (fat); 8.8 (lean) | 2.3 (fat); 3.2 (lean) |
Y: 4.2 (fat); 5.7 (lean) M: 0.3 (fat); 0.7 (lean) |
Li et al. (2014) |
| 4 (28) | 4.3 | 1.8 | Y: 2.6, M: 2.9 | Lee H.J. et al. (2018) |
| 4 (14) | 5.8 | 3.8 | Y: 5.6, M: 5.4 | Gudjonsdottir et al. (2015) |
| 4 (21) | 6.3 | 3.6 | Y:5.9, M:5.8 | Gudjonsdottir et al. (2015) |
| 2.2 (21–28) | 5.5 | 1.3 | 0.4 | DeGeer et al. (2009) |
| 2.2 (21–28) | 2.6 | 1.4 | ND | DeGeer et al. (2009) |
| 2.9 (10) | 4.7 (fat); 5.3 (lean) | 1.06 (fat); 2.01 (lean) | Y: 2.3 (fat); 2.7 (lean) | Li et al. (2014) |
| 2.9 (21) | 6.2 (fat); 6.6 (lean) | 2.6 (fat); 4.4 (lean) |
Y: 3.9 (fat); 4.9 (lean) M: 0.3 (fat); 0.11 (lean) |
Li et al. (2014) |
| Wet‐aged beef | ||||
| 2 (21) | 6.3 | 6.5 | < 2.0 | da Silva et al. (2021) |
| 2(35) | 2.4–6.7 | 1.8–6.2 | – | Reid et al. (2017) |
| 2 (42) | 3.5 | 2.9 | – | Ribeiro et al. (2021b) |
| 2.9 (10) |
4.44 (fat) 3.28 (lean) |
2.61 (fat) 2.27 (lean) |
Y: 1.11 (fat) 0.37 (lean) M: 0.21 (fat) 0.24 (lean) |
Li et al. (2014) |
| 2.9 (21) | 5.76 (fat); 5.87 (lean) | 4.13 (Fat); 5.34 (lean) |
Y: 0.67 (fat); 0.51 (lean) |
Li et al. (2014) |
| 2.9 (21) | 2.4 | 1.7 |
Y: 0.01, M: 0.01 |
Li et al. (2013) |
| 3 (10) | – | – | – | Vásquez et al. (2009) |
| 3 (15) | – | – | – | Vásquez et al. (2009) |
| 3 (23) | – | – | – | Vásquez et al. (2009) |
| 3 (31) | 6.15 | – | – | Vásquez et al. (2009) |
| (3 or 10) | – | 1.54 | – | Vieira et al. (2009) |
| 4 (14) | 2.65 | 5.26 |
Y: 3.52, M: 2.74 |
Gudjonsdottir et al. (2015) |
| 4 (21) | 2.95 | 6.11 |
Y: 3.48, M: 3.00 |
Gudjonsdottir et al. (2015) |
| 4°C (2–21) | 5.5 ± 0.12 | 5.5 ± 0.12 | – | Bhattacharjee et al. (2011) |
| Wet‐aged pork | ||||
| 2 (7) | 1.1–1.2 | – | – | Holmer et al. (2009) |
| 2 (14) | 1.8–2.7 | – | – | Holmer et al. (2009) |
| 2 (21) | 2.5–4.5 | – | – | Holmer et al. (2009) |
| 2 (28) | 3.3–6.4 | – | – | Holmer et al. (2009) |
| 2 (28) + 4.5 (1–3) | 1–2.5 | – | – | Holmer et al. (2009) |
| Wet‐aged lamb | ||||
| −1.5 ± 0.5 (21) | 5.2 | 2.6 | Y: 2.4, M: < 1 | Zhang et al. (2021) |
| 2 (14) | 1.2 | – | – | McKenna et al. (2003) |
| 2 (20) | 3.5 | – | – | McKenna et al. (2003) |
| 5 ± 2 (5) | 2.42 | – | – | Constantino et al. (2012) |
| 5 ± 2 (9) | 3.01 | – | – | Constantino et al. (2012) |