Academic Journal
Microbial dynamics and quality traits of dry- and wet-aged Bruna dels Pirineus beef.
| Τίτλος: | Microbial dynamics and quality traits of dry- and wet-aged Bruna dels Pirineus beef. |
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| Συγγραφείς: | Tomasello F; IRTA Food Safety and Functionality, Finca Camps i Armet s/n, 17121 Monells, Spain., Martín B; IRTA Food Safety and Functionality, Finca Camps i Armet s/n, 17121 Monells, Spain. Electronic address: belen.martin@irta.cat., Jofré A; IRTA Food Safety and Functionality, Finca Camps i Armet s/n, 17121 Monells, Spain., Bover-Cid S; IRTA Food Safety and Functionality, Finca Camps i Armet s/n, 17121 Monells, Spain., Font-I-Furnols M; IRTA Food Quality and Technology, Finca Camps i Armet s/n, 17121 Monells, Spain., Panella-Riera N; IRTA Food Quality and Technology, Finca Camps i Armet s/n, 17121 Monells, Spain. Electronic address: nuria.panella@irta.cat. |
| Πηγή: | Meat science [Meat Sci] 2026 Oct; Vol. 240, pp. 110135. Date of Electronic Publication: 2026 Jun 01. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE |
| Imprint Name(s): | Publication: <200?>- : Oxford : Elsevier Original Publication: Barking, Essex, Eng., Applied Science Publishers |
| Ιατρικοί όροι (MeSH): | Red Meat*/microbiology , Red Meat*/analysis , Food Handling*/methods , Food Microbiology*, RNA, Ribosomal, 16S/genetics ; Bacteria/classification ; Bacteria/isolation & purification ; Animals ; Cattle ; Taste ; Color ; Humans ; Odorants ; Food, Processed |
| Περίληψη: | Beef consumption in Europe has steadily declined due to shifting consumer preferences, health concerns, and growing awareness of environmental and ethical issues. In parallel, interest is increasing in native breeds that support biodiversity, sustainable farming, and differentiated products. The Bruna dels Pirineus, an endangered breed native to the Catalan Pyrenees, is a valuable genetic and cultural resource, yet its potential for premium beef production remains underexplored. This study evaluated the effects of dry- and wet-aging for 4 and 8 weeks on the technological, sensory, and microbial characteristics of sirloins from 11 Bruna dels Pirineus cattle. Analyses included technological traits, sensory evaluation, microbial enumeration pathogen screening via PCR, and 16S rRNA gene sequencing. Aging significantly influenced color, tenderness, and texture, with very tender meat achieved after 4 weeks. Beef odor and flavor remained stable, while aged notes slightly increased over time. Microbial enumeration revealed higher viable counts in dry-aged meat, increased lactic acid bacteria (LAB) in wet-aged samples, and contrasting trends for Pseudomonas spp. and yeasts/molds. No foodborne pathogens were detected. Metataxonomic analysis revealed distinct communities, with wet-aged meat dominated by LAB (Lactobacillus, Leuconostoc, Carnobacterium) and dry-aged meat by Pseudomonas spp. and Brochothrix thermosphacta. These findings demonstrate that both aging methods enhance meat quality through controlled physicochemical and microbial transformations while maintaining safety. This work supports the valorization of Bruna dels Pirineus beef and highlights the need for further studies linking microbial dynamics to sensory and chemical traits. (Copyright © 2026. Published by Elsevier Ltd.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. Given their role as Guest Editor, Maria Font-i-Furnols had no involvement in the peer-review of this article and has no access to information regarding its peer-review. Full responsibility for the editorial process for this article was delegated to another journal editor. |
| Contributed Indexing: | Keywords: Beef aging; Bruna dels Pirineus; Meat quality; Metataxonomy; Microbial community |
| Substance Nomenclature: | 0 (RNA, Ribosomal, 16S) |
| Entry Date(s): | Date Created: 20260605 Date Completed: 20260708 Latest Revision: 20260708 |
| Update Code: | 20260709 |
| DOI: | 10.1016/j.meatsci.2026.110135 |
| PMID: | 42247936 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-4138 |
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| DOI: | 10.1016/j.meatsci.2026.110135 |