ArticleFoods (Basel, Switzerland)2026
Quality Assessment of Commercial Dry-Aged Beef Produced in Poland.
Marta Chmiel, Lech Adamczak, Marcin Bryła, Agata Żak-Kułakowicz, Elżbieta Hać-Szymańczuk, Tomasz Florowski, Danuta Jaworska, Wiesław Przybylski, Ewelina Zielińska, Krzysztof Mrozik and 3 more
Abstract read
In one paragraphArticle in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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What it found
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2 · The registryThe trial behind it
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3 · Its place in the literatureWho cites it
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4 · The recordCorrections and comments
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5 · Who and what moneyAuthors and funding
13 authors.
Marta ChmielDepartment of Food Technology and Assessment, Warsaw University of Life Sciences-SGGW (Szkoła Główna Gospodarstwa Wiejskiego w Warszawie), 159C Nowoursynowska Street, 02-776 Warsaw, Poland.ORCID 0000-0002-6108-3714 Lech AdamczakDepartment of Food Technology and Assessment, Warsaw University of Life Sciences-SGGW (Szkoła Główna Gospodarstwa Wiejskiego w Warszawie), 159C Nowoursynowska Street, 02-776 Warsaw, Poland.ORCID 0000-0001-7331-2855 Marcin BryłaDepartment of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland.ORCID 0000-0002-1855-3610 Agata Żak-KułakowiczDepartment of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland.ORCID 0000-0003-2131-356X Elżbieta Hać-SzymańczukDepartment of Food Biotechnology and Food Microbiology, Warsaw University of Life Sciences-SGGW (Szkoła Główna Gospodarstwa Wiejskiego w Warszawie), 159C Nowoursynowska Street, 02-776 Warsaw, Poland.ORCID 0000-0002-2283-153X Tomasz FlorowskiDepartment of Food Technology and Assessment, Warsaw University of Life Sciences-SGGW (Szkoła Główna Gospodarstwa Wiejskiego w Warszawie), 159C Nowoursynowska Street, 02-776 Warsaw, Poland.ORCID 0000-0002-1358-7395 Danuta JaworskaDepartment of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW (Szkoła Główna Gospodarstwa Wiejskiego w Warszawie), 159C Nowoursynowska Street, 02-776 Warsaw, Poland.ORCID 0000-0002-1242-5255 Wiesław PrzybylskiDepartment of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences-SGGW (Szkoła Główna Gospodarstwa Wiejskiego w Warszawie), 159C Nowoursynowska Street, 02-776 Warsaw, Poland.ORCID 0000-0003-4949-370X Ewelina ZielińskaDepartment of Biotechnology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland.
Krzysztof MrozikDepartment of Biotechnology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland.
Dominik PopowskiDepartment of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland.ORCID 0000-0002-4514-4193 Marek RoszkoDepartment of Food Safety and Chemical Analysis, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland.ORCID 0000-0003-1848-2100 Edyta Juszczuk-KubiakDepartment of Biotechnology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka Street, 02-532 Warsaw, Poland.ORCID 0000-0001-5093-5320 Funding
National Science Centre 2024/53/B/NZ9/01101
6 · The paper itselfAbstract
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,
Indexed as
crustdry-aged beeffungal communityqualitysensory evaluation
Identifiers
PMID42450463
PMCPMC13362366
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