Microbiota associated with commercial dry-aged beef in France

Meat dry aging consists in storing unpackaged meat in a cold room and at a specific and controlled relative humidity (RH), for a period of 1 to 5 weeks or more. This practice has become widespread in recent years due to its positive effect on the tenderness of the meat but also on other organoleptic characteristics and therefore its market value. The objective of this work was to study the bacterial and fungal microbiota of matured beef at the commercial stage by both culture-dependent and -independent approaches.