{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,30]],"date-time":"2026-07-30T18:08:05Z","timestamp":1785434885302,"version":"3.56.0"},"reference-count":106,"publisher":"MDPI AG","issue":"13","license":[{"start":{"date-parts":[[2026,7,2]],"date-time":"2026-07-02T00:00:00Z","timestamp":1782950400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004442","name":"National Science Centre","doi-asserted-by":"publisher","award":["2024\/53\/B\/NZ9\/01101"],"award-info":[{"award-number":["2024\/53\/B\/NZ9\/01101"]}],"id":[{"id":"10.13039\/501100004442","id-type":"DOI","asserted-by":"publisher"}]},{"award":["2024\/53\/B\/NZ9\/01101"],"award-info":[{"award-number":["2024\/53\/B\/NZ9\/01101"]}],"id":[{"id":"https:\/\/ror.org\/03ha2q922","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The aim of the study was to evaluate the physicochemical, microbiological, and biochemical quality of commercially available dry-aged beef produced in Poland, with particular emphasis on differences between the crust and the interior of steaks. Fourteen samples (11 rib-eye and 3 sirloin) from different producers were analysed. The colour parameters, pH, water activity, thiobarbituric acid reactive substances, water-holding capacity, basic chemical composition, texture, microbial counts, free amino acids, biogenic amines profiles, and consumer sensory quality were determined. Microbiological analyses covered total plate count, psychrotrophic bacteria, lactic acid bacteria, Enterobacteriaceae, Pseudomonas spp., Brochothrix thermosphacta, yeasts and Moulds, as well as the presence of Salmonella spp. and Listeria monocytogenes. Fungal species isolated from selected crust samples were identified using ITS rDNA sequencing. Significant variability among products was observed in colour (L*: 31.1\u201345.0), pH (5.3\u20136.7), and water activity (0.92\u20130.99). Compared with the interior, the crust exhibited higher lipid oxidation (TBARS up to 2.31 mg MDA\/kg), higher microbial loads, and greater accumulation of biogenic amines, including tyramine, cadaverine, and putrescine. Rib-eye 6, Rib-eye 7, Rib-eye 8, Rib-eye 10, and Rib-eye 11 showed the highest sensory acceptance. On the crust of selected highly rated steaks filamentous fungi such as Mucor flavus and Thamnidium elegans were identified, which suggests environmental colonisation and potential technological relevance.<\/jats:p>","DOI":"10.3390\/foods15132345","type":"journal-article","created":{"date-parts":[[2026,7,2]],"date-time":"2026-07-02T10:04:44Z","timestamp":1782986684000},"page":"2345","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Quality Assessment of Commercial Dry-Aged Beef Produced in Poland"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6108-3714","authenticated-orcid":false,"given":"Marta","family":"Chmiel","sequence":"first","affiliation":[{"name":"Department of Food Technology and Assessment, Warsaw University of Life Sciences\u2014SGGW (Szko\u0142a G\u0142\u00f3wna Gospodarstwa Wiejskiego w Warszawie), 159C Nowoursynowska Street, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7331-2855","authenticated-orcid":false,"given":"Lech","family":"Adamczak","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Assessment, Warsaw University of Life Sciences\u2014SGGW (Szko\u0142a G\u0142\u00f3wna Gospodarstwa Wiejskiego w Warszawie), 159C Nowoursynowska Street, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1855-3610","authenticated-orcid":false,"given":"Marcin","family":"Bry\u0142a","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Chemical Analysis, Prof. Wac\u0142aw D\u0105browski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2131-356X","authenticated-orcid":false,"given":"Agata","family":"\u017bak-Ku\u0142akowicz","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Chemical Analysis, Prof. Wac\u0142aw D\u0105browski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2283-153X","authenticated-orcid":false,"given":"El\u017cbieta","family":"Ha\u0107-Szyma\u0144czuk","sequence":"additional","affiliation":[{"name":"Department of Food Biotechnology and Food Microbiology, Warsaw University of Life Sciences\u2014SGGW (Szko\u0142a G\u0142\u00f3wna Gospodarstwa Wiejskiego w Warszawie), 159C Nowoursynowska Street, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1358-7395","authenticated-orcid":false,"given":"Tomasz","family":"Florowski","sequence":"additional","affiliation":[{"name":"Department of Food Technology and Assessment, Warsaw University of Life Sciences\u2014SGGW (Szko\u0142a G\u0142\u00f3wna Gospodarstwa Wiejskiego w Warszawie), 159C Nowoursynowska Street, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1242-5255","authenticated-orcid":false,"given":"Danuta","family":"Jaworska","sequence":"additional","affiliation":[{"name":"Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences\u2014SGGW (Szko\u0142a G\u0142\u00f3wna Gospodarstwa Wiejskiego w Warszawie), 159C Nowoursynowska Street, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4949-370X","authenticated-orcid":false,"given":"Wies\u0142aw","family":"Przybylski","sequence":"additional","affiliation":[{"name":"Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences\u2014SGGW (Szko\u0142a G\u0142\u00f3wna Gospodarstwa Wiejskiego w Warszawie), 159C Nowoursynowska Street, 02-776 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ewelina","family":"Zieli\u0144ska","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Prof. Wac\u0142aw D\u0105browski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Krzysztof","family":"Mrozik","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Prof. Wac\u0142aw D\u0105browski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4514-4193","authenticated-orcid":false,"given":"Dominik","family":"Popowski","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Chemical Analysis, Prof. Wac\u0142aw D\u0105browski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1848-2100","authenticated-orcid":false,"given":"Marek","family":"Roszko","sequence":"additional","affiliation":[{"name":"Department of Food Safety and Chemical Analysis, Prof. Wac\u0142aw D\u0105browski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5093-5320","authenticated-orcid":false,"given":"Edyta","family":"Juszczuk-Kubiak","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Prof. Wac\u0142aw D\u0105browski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,7,2]]},"reference":[{"key":"ref_1","unstructured":"Statistics Poland (2026, April 01). 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