Fungal Biostarter and Bacterial Occurrence of Dry-Aged Beef: The Sensory Quality and Volatile Aroma Compounds after 21 Days of Aging

被引：0
|
作者：
Przybylski, Wieslaw [1 ]
Jaworska, Danuta [1 ]
Kresa, Pawel [2 ]
Ostrowski, Grzegorz [2 ]
Plecha, Magdalena [2 ,3 ]
Korsak, Dorota [4 ]
Derewiaka, Dorota [5 ]
Adamczak, Lech [5 ]
Siekierko, Urszula [6 ]
Pawlowska, Julia [2 ]
机构：
[1] Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, Warsaw,02-776, Poland
[2] Institute of Evolutionary Biology, Faculty of Biology, University of Warsaw, ul. Żwirki i Wigury 101, Warsaw,02-089, Poland
[3] Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Pawinskiego 5A, Warsaw,02-106, Poland
[4] Institute of Microbiology, Faculty of Biology, University of Warsaw, ul. Iliji Miecznikowa 1, Warsaw,01-096, Poland
[5] Institute of Food Sciences, Department of Food Technology and Assessment, Warsaw, University of Life Sciences—SGGW, 166 Nowoursynowska Street, Warsaw,02-787, Poland
[6] Department of Meat and Fat Technology, Institute of Agricultural and Food Biotechnology, State Research Institute, 36 Rakowiecka Street, Warsaw,02-532, Poland
来源：
Applied Sciences (Switzerland) | 2024年 / 14卷 / 19期
关键词：
All Open Access; Gold;
D O I：
10.3390/app14199053
中图分类号：
学科分类号：
摘要：
Methyl ester
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