Factors influencing microbiological, physicochemical quality, and yield of dry-aging beef

The dry-aging business is widely popular across Japan. In Okinawa, most dry-aged beef is usually produced using imported beef. Microorganisms are likely to thrive on the surface of imported beef during transport to Japan, despite storage at chilled temperatures. To prevent the growth of microorganisms in such cases, accurate control of aging is critical. A fundamental understanding on a scientific level with regard to the maintenance of hygiene is essential for developing a method for dry-aged...