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.

干式熟成（Dry-aging）是一种可改善肉类风味的传统肉类加工工艺。然而，微生物对肉类风味形成的影响目前仍不明确。因此本研究旨在明确采用不同熟成方式（湿式熟成（Wet-aging）、干式熟成（Dry-aging）、袋装干式熟成（Dry-aging in bag）以及紫外光干式熟成（UV-light Dry-aging））的熟成肉中的优势菌群。针对鼻腔微生物组（nasal microbiome）分析，本研究采用Illumina MiSeq测序仪对16S rRNA基因的V4区进行扩增与测序。预期本研究获得的干式熟成过程中微生物群落特征相关数据，将有助于进一步明晰此类微生物在风味形成过程中的作用机制。此外，该研究结果还可助力生产品质更均一稳定的干式熟成肉制品。