Supplementary Data: Fungal biostarter and bacterial occurrence of dry-aged beef: the sensory quality and volatile aroma compounds after 21 days of aging

This dataset contains data generated during realisation of the project Tango-IV-C/0005/2019: Biostarters development for dry aged beef production, funded by National Centre for Research and Development (Poland). These data were used to prepare paper entitled "Fungal biostarter and bacterial occurrence of dry-aged beef: the sensory quality and volatile aroma compounds after 21 days of aging" by Wiesław Przybylski , Danuta Jaworska, Paweł Kresa, Grzegorz Michał Ostrowski, Magdalena Płecha, Dorota Korsak, Dorota Derewiaka, Lech Adamczak, Urszula Siekierko, Julia Pawłowska.