Publications by authors named "Yitagele Terefe Mekkonnen"
Ital J Food Saf
August 2024
Article Synopsis
- Dry-aged meat is becoming increasingly popular among consumers and food businesses, highlighting the need for controlled aging processes to ensure food safety.
- The aging process occurs under specific aerobic conditions, where key parameters like temperature and humidity must be meticulously managed to prevent harmful bacteria growth while ensuring quality.
- Research indicates a shift in microbial populations during aging, suggesting that the hygiene evaluation methods currently used may not be fully effective, necessitating the use of certified equipment and adherence to good manufacturing and hygiene practices specific to dry-aging.
