Meat Dry-aging Microbiome

Dry-aging is a traditional meat processing known to improve the flavor of the meat. However, the impact of microbial on flavor development is still not clear. Therefore this study aimed to identify the prominent microbial on meat aged using different aging method (Wet-aging, Dry-aging, Dry-aging in bag and UV-light Dry-aging). For the nasal microbiome analysis, the region V4 of the 16S rRNA gene was amplified and sequenced using Illumina MiSeq Sequencer. It is expected that the knowledge of the microbial profile during dry-aging would assist in further understanding the impact of those microbial in the flavor development process. Furthermore, this information will also allow the generation of more consistent dry-aging products.