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.

干式成熟是一种传统的肉类加工工艺，已知能够提升肉类的风味。然而，微生物对风味形成的影响尚不明确。因此，本研究旨在识别采用不同成熟方法（湿式成熟、干式成熟、袋装干式成熟以及紫外线干式成熟）熟成的肉类中的显著微生物。在鼻腔微生物组分析中，利用Illumina MiSeq测序仪对16S rRNA基因的区域V4进行了扩增和测序。预期了解干式成熟过程中的微生物轮廓将有助于进一步理解这些微生物在风味形成过程中的影响。此外，此类信息还将有助于生成更为一致性的干式成熟产品。