{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T21:00:35Z","timestamp":1792789235786,"version":"4.5.0"},"reference-count":103,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T00:00:00Z","timestamp":1789603200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT\u2013Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","award":["UID\/04129\/2025"],"award-info":[{"award-number":["UID\/04129\/2025"]}],"id":[{"id":"https:\/\/ror.org\/00snfqn58","id-type":"ROR","asserted-by":"crossref"}]},{"award":["UID\/04129\/2025"],"award-info":[{"award-number":["UID\/04129\/2025"]}],"id":[{"id":"https:\/\/ror.org\/00snfqn58","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Goat meat ageing is a promising strategy for improving meat quality and adding value to meat from adult animals. This review aimed to provide an integrated overview of goat meat ageing, focusing on biochemical, technological, physicochemical, sensory and microbiological aspects. A literature search was conducted in Scopus, Web of Science and ScienceDirect using combinations of terms related to goat meat, ageing technologies, meat quality and microbial quality. Relevant studies were selected through title, abstract and full-text assessment. Evidence from goat meat was prioritized, while studies on sheep and beef were used as supplementary evidence when goat-specific information was limited. The reviewed evidence indicates that ageing can improve goat tenderness and flavor through post-mortem proteolysis and associated biochemical changes. Dry ageing generally promotes greater flavor development, whereas wet ageing offers advantages for moisture retention and yield. Dry ageing in bags represents a promising alternative by potentially combining sensory benefits with reduced losses. However, ageing responses vary according to muscle type, slaughter age, ageing time, temperatures and packaging system, while microbiological safety remains an important consideration. Overall, further research is needed to establish goat-specific ageing conditions and integrate microbiological, physicochemical, sensory, consumer, and economic assessments to support the development of safe, acceptable and commercially viable aged goat meat products.<\/jats:p>","DOI":"10.3390\/foods15183288","type":"journal-article","created":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T11:41:35Z","timestamp":1789645295000},"page":"3288","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Ageing of Goat Meat: Physicochemical Aspects, Sensory Changes and Quality Improvement Strategies"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0009-0005-1195-6555","authenticated-orcid":false,"given":"Menalda V.","family":"Andr\u00e9","sequence":"first","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"},{"name":"Faculdade de Ci\u00eancias de Sa\u00fade, Universidade L\u00fario, Campus Universit\u00e1rio de Marrere, Nampula 4250, Mozambique"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9307-1905","authenticated-orcid":false,"given":"Catarina","family":"Prista","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"},{"name":"Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4117-5582","authenticated-orcid":false,"given":"V\u00edtor D.","family":"Alves","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"},{"name":"Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6775-7970","authenticated-orcid":false,"given":"Teresa J. S.","family":"Matos","sequence":"additional","affiliation":[{"name":"LEAF\u2014Linking Landscape, Environment, Agriculture and Food Research Centre, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"102042","DOI":"10.1016\/j.fochx.2024.102042","article-title":"Integrated Electronic Nose and Multi-Omics Reveal Changes in Flavour Characterization of Cashmere Goats and Tan Sheep Meat","volume":"25","author":"Zhang","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Gawat, M., Boland, M., Singh, J., and Kaur, L. (2023). Goat Meat: Production and Quality Attributes. Foods, 12.","DOI":"10.3390\/foods12163130"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"107056","DOI":"10.1016\/j.smallrumres.2023.107056","article-title":"The Role of Goats in the World: Society, Science, and Sustainability","volume":"227","author":"Lu","year":"2023","journal-title":"Small Rumin. Res."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"146896","DOI":"10.1016\/j.foodchem.2025.146896","article-title":"Effect of Chinese Traditional Spices on the Flavor Compounds of Stewed Goat Meat","volume":"496","author":"Pang","year":"2025","journal-title":"Food Chem."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Bakhsh, A., Hwang, Y.H., and Joo, S.T. (2019). Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue and Tenderness of Goat Meat during Post-Mortem Time. Foods, 8.","DOI":"10.3390\/foods8110571"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"7617","DOI":"10.1039\/D4RA07096H","article-title":"Nutritional and Chemical Characterization of Cow, Camel, and Goat Meat from Kebridehar, Ethiopia: A Comparative Analysis and Statistical Approaches","volume":"15","author":"Wali","year":"2025","journal-title":"RSC Adv."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"109758","DOI":"10.1016\/j.foodres.2020.109758","article-title":"Effects of Thermal Processing on the Flavor Molecules of Goat By-Product Hydrolysates","volume":"138","author":"Bezerra","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1016\/j.lwt.2016.03.005","article-title":"Identification of Different Domains of Calpain from Blood and Goat Skeletal Muscle and Their Influence on Quality during Post-Mortem Ageing of Meat during Holding at 4 \u00b1 1 \u00b0C","volume":"71","author":"Biswas","year":"2016","journal-title":"LWT"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"430","DOI":"10.5851\/kosfa.2023.e79","article-title":"Application of Collagenolytic Proteases from Bacillus subtilis B13 and B. Siamensis S6 for Tenderizing Goat Meat during Wet Aging","volume":"44","author":"Sorapukdee","year":"2024","journal-title":"Food Sci. Anim. Resour."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/j.smallrumres.2005.01.006","article-title":"Meat Quality in Goats as Influenced by Dietary Protein and Energy Levels, and Postmortem Aging","volume":"61","author":"Kannan","year":"2006","journal-title":"Small Rumin. Res."},{"key":"ref_11","first-page":"1261780","article-title":"Plant and Bacterial Proteases: A Key towards Improving Meat Tenderization, a Mini Review","volume":"2","author":"Arshad","year":"2016","journal-title":"Cogent Food Agric."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"107404","DOI":"10.1016\/j.smallrumres.2024.107404","article-title":"Assessing the Impact of the COVID-19 Pandemic on Goat Farming Systems in Rural Mediterranean Regions","volume":"241","author":"Koluman","year":"2024","journal-title":"Small Rumin. Res."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"100079","DOI":"10.1016\/j.farsys.2024.100079","article-title":"Contribution of Traditional Goat Farming Systems to the Sustainable Intensification of Smallholder Agriculture in Sub-Saharan Africa: The Example of the Western Part of the Democratic Republic of Congo","volume":"2","author":"Ndona","year":"2024","journal-title":"Farming Syst."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"120237","DOI":"10.1016\/j.jclepro.2020.120237","article-title":"Not All Ruminants Were Created Equal: Environmental and Socio-Economic Sustainability of Goats under a Marginal-Extensive Production System","volume":"255","year":"2020","journal-title":"J. Clean. Prod."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1016\/j.smallrumres.2009.12.029","article-title":"Sustainable Goat Production-Some Global Perspectives","volume":"89","author":"Peacock","year":"2010","journal-title":"Small Rumin. Res."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"34","DOI":"10.1016\/j.smallrumres.2017.04.013","article-title":"The Advantages of Goats for Future Adaptation to Climate Change: A Conceptual Overview","volume":"163","author":"Silanikove","year":"2018","journal-title":"Small Rumin. Res."},{"key":"ref_17","first-page":"293","article-title":"Review: Managing Sheep and Goats for Sustainable High Yield Production","volume":"15","author":"Abecia","year":"2021","journal-title":"Animal"},{"key":"ref_18","doi-asserted-by":"crossref","unstructured":"Khazzar, S., Segato, S., Riuzzi, G., Serva, L., Garbin, E., Gerardi, G., Tenti, S., Mirisola, M., and Catellani, P. (2023). Influence of Ageing Time and Method on Beef Quality and Safety. Foods, 12.","DOI":"10.3390\/foods12173250"},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"559","DOI":"10.1016\/j.lwt.2017.11.014","article-title":"The Effect of Dry Aging on Instrumental, Chemical and Microbiological Parameters of Organic Beef Loin Muscle","volume":"89","author":"Borilova","year":"2018","journal-title":"LWT"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"285","DOI":"10.1016\/j.meatsci.2018.07.004","article-title":"Dry-Aging Improves Meat Quality Attributes of Grass-Fed Beef Loins","volume":"145","author":"Berger","year":"2018","journal-title":"Meat Sci."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Fan, Y., Han, Z., Arbab, A.A.I., Yang, Y., and Yang, Z. (2020). Effect of Aging Time on Meat Quality of Longissimus Dorsi from Yunling Cattle: A New Hybrid Beef Cattle. Animals, 10.","DOI":"10.3390\/ani10101897"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"167","DOI":"10.1016\/j.foodchem.2015.03.088","article-title":"Effects of Electrospun Chitosan Wrapping for Dry-Ageing of Beef, as Studied by Microbiological, Physicochemical and Low-Field Nuclear Magnetic Resonance Analysis","volume":"184","author":"Gacutan","year":"2015","journal-title":"Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"108355","DOI":"10.1016\/j.meatsci.2020.108355","article-title":"The Dry Aged Beef Paradox: Why Dry Aging Is Sometimes Not Better than Wet Aging","volume":"172","author":"Terjung","year":"2021","journal-title":"Meat Sci."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"400","DOI":"10.1016\/j.tifs.2021.12.023","article-title":"Mechanisms and Strategies to Tailor Dry-Aged Meat Flavour","volume":"119","author":"Zhang","year":"2022","journal-title":"Trends Food Sci. Technol."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"78","DOI":"10.1016\/j.ijgfs.2011.11.005","article-title":"Dry Aging Beef","volume":"1","author":"Perry","year":"2012","journal-title":"Int. J. Gastron. Food Sci."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"117089","DOI":"10.1016\/j.foodres.2025.117089","article-title":"The Goat Longissimus Thoracis et Lumborum Muscle Proteome: Effects of Dry Ageing and Cooking in Chevon","volume":"220","author":"Prista","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"693","DOI":"10.1080\/1828051X.2024.2329708","article-title":"Effects of Dry and Wet Ageing on Culled Goat Meat Quality","volume":"23","author":"Forte","year":"2024","journal-title":"Ital. J. Anim. Sci."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"109691","DOI":"10.1016\/j.meatsci.2024.109691","article-title":"Dry-Aged Beef Quality with the Addition of Mucor Flavus\u2013Sensory, Chemosensory and Fatty Acid Analysis","volume":"220","author":"Jaworska","year":"2025","journal-title":"Meat Sci."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"111506","DOI":"10.1016\/j.foodres.2022.111506","article-title":"Study on the Changes of Goat Meat Quality and the Expression of 17 Quality-Related Genes within 48 h of Postmortem Aging","volume":"158","author":"Xiao","year":"2022","journal-title":"Food Res. Int."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"103830","DOI":"10.1016\/j.fbio.2024.103830","article-title":"Modification of the Structure and Physicochemical Properties of Goat Myosin by Catechin","volume":"59","author":"Liu","year":"2024","journal-title":"Food Biosci."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"1474","DOI":"10.1016\/j.foodchem.2006.04.023","article-title":"Calpain and Cathepsin Activities in Post Mortem Fish and Meat Muscles","volume":"101","year":"2007","journal-title":"Food Chem."},{"key":"ref_32","first-page":"1444","article-title":"Chemometric Insights into the Flavor Development and Quality Changes in Jeju Crossbred Cattle Loin during Wet-Aging","volume":"45","author":"Kim","year":"2025","journal-title":"Food Sci. Anim. Resour."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1016\/j.fshw.2018.08.002","article-title":"Role of Calpain System in Meat Tenderness: A Review","volume":"7","author":"Bhat","year":"2018","journal-title":"Food Sci. Hum. Wellness"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1016\/j.meatsci.2011.04.007","article-title":"Water Distribution and Mobility in Meat during the Conversion of Muscle to Meat and Ageing and the Impacts on Fresh Meat Quality Attributes\u2014A Review","volume":"89","author":"Pearce","year":"2011","journal-title":"Meat Sci."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/S0309-1740(00)00065-6","article-title":"The Relationship between Tenderness, Proteolysis, Muscle Contraction and Dissociation of Actomyosin","volume":"57","author":"Hopkins","year":"2001","journal-title":"Meat Sci."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"109815","DOI":"10.1016\/j.meatsci.2025.109815","article-title":"The Effect of Sustainable Vacuum Packaging Selection on the Quality, Colour Stability, and Freshness of Lamb Meat Stored Chilled for up to 20 Weeks","volume":"225","author":"Holman","year":"2025","journal-title":"Meat Sci."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"2129","DOI":"10.1080\/10408398.2021.1971156","article-title":"The Effect of Aging on Beef Taste, Aroma and Texture, and the Role of Microorganisms: A Review","volume":"63","author":"Xu","year":"2023","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"126892","DOI":"10.1016\/j.foodchem.2020.126892","article-title":"Contribution of Calpain to Protein Degradation, Variation in Myowater Properties and the Water-Holding Capacity of Pork during Postmortem Ageing","volume":"324","author":"Qian","year":"2020","journal-title":"Food Chem."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"108657","DOI":"10.1016\/j.meatsci.2021.108657","article-title":"Meat Tenderness: Advances in Biology, Biochemistry, Molecular Mechanisms and New Technologies","volume":"185","author":"Warner","year":"2022","journal-title":"Meat Sci."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"142","DOI":"10.1016\/j.meatsci.2017.05.014","article-title":"Effect of Extended Aging on Calpain-1 and -2 Activity in Beef Longissimus Lumborum and Semimembranosus Muscles","volume":"131","author":"Colle","year":"2017","journal-title":"Meat Sci."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"110018","DOI":"10.1016\/j.meatsci.2025.110018","article-title":"Dry-Aged Meat Quality in Veal Calves Fed with Milk Whey","volume":"233","author":"Forte","year":"2026","journal-title":"Meat Sci."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"144","DOI":"10.1016\/j.meatsci.2019.03.018","article-title":"Pulsed Electric Field Operates Enzymatically by Causing Early Activation of Calpains in Beef during Ageing","volume":"153","author":"Bhat","year":"2019","journal-title":"Meat Sci."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"145566","DOI":"10.1016\/j.foodchem.2025.145566","article-title":"Histatin 5 Affected the Tenderness of Braised Beef by Regulating Calpain-2 Activity in Semimembranosus Muscle during Aging Post-Slaughter","volume":"492","author":"Liu","year":"2025","journal-title":"Food Chem."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"170","DOI":"10.31533\/pubvet.v16n03a1072.1-7","article-title":"A Carne Bovina Maturada a Seco (Dry Aging): Revis\u00e3o","volume":"16","author":"Ferracini","year":"2022","journal-title":"Pubvet"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"57","DOI":"10.1016\/j.meatsci.2016.09.002","article-title":"Effects of Stepwise Dry\/Wet-Aging and Freezing on Meat Quality of Beef Loins","volume":"123","author":"Kim","year":"2017","journal-title":"Meat Sci."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"266","DOI":"10.5851\/kosfa.2024.e131","article-title":"Techniques and Emerging Trends in Flavor and Taste Development in Meat","volume":"45","author":"Hossain","year":"2025","journal-title":"Food Sci. Anim. Resour."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"70589","DOI":"10.1111\/1750-3841.70589","article-title":"Dry-Aged Beef: A Global Review of Meat Quality Traits, Microbiome Dynamics, Safety, and Sustainable Strategies","volume":"90","author":"Ribeiro","year":"2025","journal-title":"J. Food Sci."},{"key":"ref_48","doi-asserted-by":"crossref","unstructured":"Ryu, S., Shin, M., Cho, S., Hwang, I., Kim, Y., and Oh, S. (2020). Molecular Characterization of Microbial and Fungal Communities on Dry-Aged Beef of Hanwoo Using Metagenomic Analysis. Foods, 9.","DOI":"10.3390\/foods9111571"},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1186\/s40781-016-0101-9","article-title":"Dry Aging of Beef; Review","volume":"58","author":"Dashdorj","year":"2016","journal-title":"J. Anim. Sci. Technol."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1016\/j.meatsci.2014.03.014","article-title":"A Comparative Study of Beef Quality after Ageing Longissimus Muscle Using a Dry Ageing Bag, Traditional Dry Ageing or Vacuum Package Ageing","volume":"97","author":"Li","year":"2014","journal-title":"Meat Sci."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"899","DOI":"10.5851\/kosfa.2024.e26","article-title":"The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations","volume":"44","author":"Son","year":"2024","journal-title":"Food Sci. Anim. Resour."},{"key":"ref_52","doi-asserted-by":"crossref","unstructured":"Mohd Azmi, S.I., Kumar, P., Sharma, N., Sazili, A.Q., Lee, S.J., and Ismail-Fitry, M.R. (2023). Application of Plant Proteases in Meat Tenderization: Recent Trends and Future Prospects. Foods, 12, Erratum in Foods 2024, 13, 379.","DOI":"10.3390\/foods13030379"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"841","DOI":"10.1111\/1541-4337.12356","article-title":"Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective | Enhanced Reader","volume":"17","author":"Bhat","year":"2018","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"1012","DOI":"10.1080\/10408398.2011.623247","article-title":"Exogenous Proteases for Meat Tenderization","volume":"54","author":"Bekhit","year":"2014","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"18055","DOI":"10.22175\/mmb.18055","article-title":"Effects of Wet Aging, Dry Bag Aging, and Stepwise Aging Methods on Meat Quality and Sensory Attributes of Steaks from Pasture and Grain Finished Steers","volume":"9","author":"Correa","year":"2025","journal-title":"Meat Muscle Biol."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"1718","DOI":"10.1080\/1828051X.2025.2537224","article-title":"Meat Quality and Consumers Perception of Dry and Wet-Aged Beef from Autochthonous Cattle Breed and Their Crosses","volume":"24","author":"Lunesu","year":"2025","journal-title":"Ital. J. Anim. Sci."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"e70538","DOI":"10.1002\/fsn3.70538","article-title":"Nutritional Traits and Physicochemical Parameters of Dry Aged-In-Bag and Cooked Serpentina Goat Meat","volume":"13","author":"Alves","year":"2025","journal-title":"Food Sci. Nutr."},{"key":"ref_58","doi-asserted-by":"crossref","unstructured":"Shi, Y., Zhang, W., and Zhou, G. (2020). Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging. Foods, 9.","DOI":"10.3390\/foods9050649"},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"84","DOI":"10.1016\/j.meatsci.2016.11.025","article-title":"Long-Term Red Meat Preservation Using Chilled and Frozen Storage Combinations: A Review","volume":"125","author":"Coombs","year":"2017","journal-title":"Meat Sci."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"32","DOI":"10.1016\/j.meatsci.2015.02.011","article-title":"Explaining the Variation in Lamb Longissimus Shear Force across and within Ageing Periods Using Protein Degradation, Sarcomere Length and Collagen Characteristics","volume":"105","author":"Starkey","year":"2015","journal-title":"Meat Sci."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"174","DOI":"10.1071\/AN14304","article-title":"Beef Longissimus Eating Quality Increases up to 20 Weeks of Storage and Is Unrelated to Meat Colour at Carcass Grading","volume":"55","author":"Hughes","year":"2015","journal-title":"Anim. Prod. Sci."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"149","DOI":"10.5187\/jast.2021.e14","article-title":"Physicochemical and Microbial Characteristics of Longissimus Lumborum and Biceps Femoris Muscles in Korean Native Black Goat with Wet-Aging Time","volume":"63","author":"Ali","year":"2021","journal-title":"J. Anim. Sci. Technol."},{"key":"ref_63","unstructured":"(2024). Regulamento Delegado (UE) 2024\/1141 da Comiss\u00e3o (Standard No. EU 2024\/1141)."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"108659","DOI":"10.1016\/j.meatsci.2021.108659","article-title":"Influence of Aging Time, Temperature and Relative Humidity on the Sensory Quality of Dry-Aged Belgian Blue Beef","volume":"183","author":"Vossen","year":"2022","journal-title":"Meat Sci."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"e40177","DOI":"10.1016\/j.heliyon.2024.e40177","article-title":"Effects of Preslaughter Handling Approach and Aging on Carcass and Meat Quality Attributes in Goats","volume":"10","author":"Suliman","year":"2024","journal-title":"Heliyon"},{"key":"ref_66","doi-asserted-by":"crossref","unstructured":"Egidio, M., Di Paolo, M., Capano, F., Alesio, S., Cabato, C., Matera, R., Santinello, M., Sepe, L., and Marrone, R. (2026). Effect of Wet Aging on the Meat Quality of Two Cuts (Longissimus Thoracis et Lumborum and Quadriceps Femoris) from Italian Local Goat Breeds Compared to the Saanen Cosmopolitan Breed. Animals, 16.","DOI":"10.3390\/ani16010115"},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"109498","DOI":"10.1016\/j.meatsci.2024.109498","article-title":"Effects of Relative Humidity on Dry-Aged Beef Quality","volume":"213","author":"Ribeiro","year":"2024","journal-title":"Meat Sci."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"168","DOI":"10.1016\/j.meatsci.2015.09.008","article-title":"Effects of Dry-Aging on Meat Quality Attributes and Metabolite Profiles of Beef Loins","volume":"111","author":"Kim","year":"2016","journal-title":"Meat Sci."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"1131","DOI":"10.5851\/kosfa.2018.e52","article-title":"Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-Aging Conditions","volume":"38","author":"Cho","year":"2018","journal-title":"Korean J. Food Sci. Anim. Resour."},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1016\/j.meatsci.2019.03.019","article-title":"Changes in Microbial Composition on the Crust by Different Air Flow Velocities and Their Effect on Sensory Properties of Dry-Aged Beef","volume":"153","author":"Lee","year":"2019","journal-title":"Meat Sci."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"100466","DOI":"10.1016\/j.ijgfs.2022.100466","article-title":"Assessment of Dry-Aged Beef from Commercial Aging Locations across the United States","volume":"27","author":"Lancaster","year":"2022","journal-title":"Int. J. Gastron. Food Sci."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"66","DOI":"10.1016\/j.meatsci.2015.04.014","article-title":"Lactic Acid Bacteria and Their Controversial Role in Fresh Meat Spoilage","volume":"109","author":"Pothakos","year":"2015","journal-title":"Meat Sci."},{"key":"ref_73","first-page":"e07745","article-title":"Microbiological Safety of Aged Meat","volume":"21","author":"Koutsoumanis","year":"2023","journal-title":"EFSA J."},{"key":"ref_74","unstructured":"(2004). Regulamento (CE) No. 853\/2004 do Parlamento Europeu e do Conselho (Standard No. EU 853\/2004)."},{"key":"#cr-split#-ref_75.1","unstructured":"(2005). Uni\u00e3o Europeia Regulamento"},{"key":"#cr-split#-ref_75.2","unstructured":"(CE) No. 2073\/2005 da Comiss\u00e3o (Standard No. EU 2073\/2005)."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"229","DOI":"10.1016\/j.meatsci.2013.05.009","article-title":"Meat Quality, Microbiological Status and Consumer Preference of Beef Gluteus Medius Aged in a Dry Ageing Bag or Vacuum","volume":"95","author":"Li","year":"2013","journal-title":"Meat Sci."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"674","DOI":"10.1016\/j.meatsci.2006.03.006","article-title":"Dry Aging of Beef in a Bag Highly Permeable to Water Vapour","volume":"73","author":"Seyfert","year":"2006","journal-title":"Meat Sci."},{"key":"ref_78","first-page":"43","article-title":"Evaluation of the Microbiological Status of Raw Beef in Korea: Considering the Suitability of Aerobic Plate Count Guidelines","volume":"38","author":"Kim","year":"2018","journal-title":"Korean J. Food Sci. Anim. Resour."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"3438","DOI":"10.1111\/1541-4337.12781","article-title":"Emerging Nondestructive Approaches for Meat Quality and Safety Evaluation\u2014A Review","volume":"20","author":"Khaled","year":"2021","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_80","first-page":"12438","article-title":"Microbiological Safety of Dry-Aged Meat: A Critical Review of Data Gaps and Research Needs to Define Process Hygiene and Safety Criteria","volume":"13","author":"Savini","year":"2024","journal-title":"Ital. J. Food Saf."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"110056","DOI":"10.1016\/j.ijfoodmicro.2022.110056","article-title":"Microbial Spoilage Mechanisms of Vacuum-Packed Lamb Meat: A Review","volume":"387","author":"Toomik","year":"2023","journal-title":"Int. J. Food Microbiol."},{"key":"ref_82","doi-asserted-by":"crossref","unstructured":"Mandolesi, S., Naspetti, S., Arsenos, G., Caramelle-Holtz, E., Latvala, T., Martin-Collado, D., Orsini, S., Ozturk, E., and Zanoli, R. (2020). Motivations and Barriers for Sheep and Goat Meat Consumption in Europe: A Means\u2013End Chain Study. Animals, 10.","DOI":"10.3390\/ani10061105"},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.smallrumres.2011.03.015","article-title":"Goat Meats: Description, Rational Use, Certification, Processing and Technological Developments","volume":"98","author":"Madruga","year":"2011","journal-title":"Small Rumin. Res."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"6","DOI":"10.1016\/j.smallrumres.2015.09.001","article-title":"Effects of Different Milk Replacers on Carcass Traits, Meat Quality, Meat Color and Fatty Acids Profile of Dairy Goat Kids","volume":"131","author":"Maggiolino","year":"2015","journal-title":"Small Rumin. Res."},{"key":"ref_85","doi-asserted-by":"crossref","unstructured":"Abdelsattar, M.M., Zhao, W., Saleem, A.M., Kholif, A.E., Vargas-Bello-P\u00e9rez, E., and Zhang, N. (2023). Physical, Metabolic, and Microbial Rumen Development in Goat Kids: A Review on the Challenges and Strategies of Early Weaning. Animals, 13.","DOI":"10.3390\/ani13152420"},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"97","DOI":"10.1016\/bs.afnr.2020.10.001","article-title":"Chapter Three-Dry-Aging of Beef as a Tool to Improve Meat Quality. Impact of Processing Conditions on the Technical and Organoleptic Meat Properties","volume":"95","author":"Mullen","year":"2021","journal-title":"Adv. Food Nutr. Res."},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"111577","DOI":"10.1016\/j.foodcont.2025.111577","article-title":"Microbial Dynamics and Quality of Goat Meat under Elevated CO2 in High-O2 Modified Atmosphere Packaging during Cold Storage","volume":"179","author":"Indriani","year":"2026","journal-title":"Food Control"},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"447","DOI":"10.5713\/ajas.2013.13463","article-title":"Efficacy of Carcass Electrical Stimulation in Meat Quality Enhancement: A Review","volume":"27","author":"Adeyemi","year":"2014","journal-title":"Asian-Australas. J. Anim. Sci."},{"key":"ref_89","doi-asserted-by":"crossref","first-page":"437","DOI":"10.5194\/aab-64-437-2021","article-title":"Effect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Lamb Meat","volume":"64","author":"Abek","year":"2021","journal-title":"Arch. Anim. Breed."},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"108423","DOI":"10.1016\/j.meatsci.2020.108423","article-title":"Insights on Meat Quality from Combining Traditional Studies and Proteomics","volume":"174","author":"Purslow","year":"2021","journal-title":"Meat Sci."},{"key":"ref_91","doi-asserted-by":"crossref","unstructured":"Maggiolino, A., Sgarro, M.F., Natrella, G., Lorenzo, J.M., Colucci, A., Faccia, M., and De Palo, P. (2021). Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus Taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability. Foods, 10.","DOI":"10.3390\/foods10051080"},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"640","DOI":"10.1016\/j.meatsci.2013.08.026","article-title":"Effect of Suspension Method and Aging Time on Meat Quality of Chinese Fattened Cattle M. Longissimus Dorsi","volume":"96","author":"Hou","year":"2014","journal-title":"Meat Sci."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"648","DOI":"10.1016\/j.meatsci.2007.10.030","article-title":"Effects of Oxygen Concentration on the Sensory Evaluation and Quality Indicators of Beef Muscle Packed under Modified Atmosphere","volume":"79","author":"Zakrys","year":"2008","journal-title":"Meat Sci."},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1016\/j.smallrumres.2016.10.019","article-title":"Physical Characteristics and Proximate and Mineral Composition of Saanen Goat Male Kids Meat from Vojvodina (Northern Serbia) as Influenced by Muscle","volume":"145","author":"Pihler","year":"2016","journal-title":"Small Rumin. Res."},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"109962","DOI":"10.1016\/j.meatsci.2025.109962","article-title":"Effects of Dietary Allicin Supplementation on Meat Quality, Antioxidant Enzymes, Fiber Characteristics, and Flavor Composition of Guizhou Black Goats","volume":"231","author":"Long","year":"2026","journal-title":"Meat Sci."},{"key":"ref_96","doi-asserted-by":"crossref","unstructured":"Choi, D.-M., Kang, K.-M., Kang, S.-M., Kim, H.-Y., Choi, D.-M., Kang, K.-M., Kang, S.-M., and Kim, H.-Y. (2023). Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages. Animals, 13.","DOI":"10.3390\/ani13040692"},{"key":"ref_97","doi-asserted-by":"crossref","unstructured":"Ripoll, G., Alcalde, M.J., C\u00f3rdoba, M.G., Casquete, R., Arg\u00fcello, A., Ruiz-Moyano, S., and Panea, B. (2019). Influence of the Use of Milk Replacers and PH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids. Foods, 8.","DOI":"10.3390\/foods8110589"},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"1151","DOI":"10.5187\/jast.2023.e110","article-title":"Aging Mechanism for Improving the Tenderness and Taste Characteristics of Meat","volume":"65","author":"Joo","year":"2023","journal-title":"J. Anim. Sci. Technol."},{"key":"ref_99","doi-asserted-by":"crossref","first-page":"635","DOI":"10.1016\/j.meatsci.2004.05.015","article-title":"Factors Regulating Lamb Longissimus Tenderness Are Affected by Age at Slaughter","volume":"68","author":"Veiseth","year":"2004","journal-title":"Meat Sci."},{"key":"ref_100","doi-asserted-by":"crossref","first-page":"102344","DOI":"10.1016\/j.ifset.2020.102344","article-title":"Microwave Combined with Conduction Heating Effects on the Tenderness, Water Distribution, and Microstructure of Pork Belly","volume":"62","author":"Wang","year":"2020","journal-title":"Innov. Food Sci. Emerg. Technol."},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"54","DOI":"10.5851\/kosfa.2019.e3","article-title":"Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts","volume":"39","author":"Kim","year":"2019","journal-title":"Food Sci. Anim. Resour."},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"3564","DOI":"10.1080\/10408398.2018.1498444","article-title":"Effects of Protein Oxidation on the Texture and Water-Holding of Meat: A Review","volume":"59","author":"Bao","year":"2019","journal-title":"Crit. Rev. Food Sci. Nutr."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/18\/3288\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,17]],"date-time":"2026-09-17T12:20:26Z","timestamp":1789647626000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/18\/3288"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,17]]},"references-count":103,"journal-issue":{"issue":"18","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["foods15183288"],"URL":"https:\/\/doi.org\/10.3390\/foods15183288","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,17]]}}}