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Article

Profile of Producers and Production of Dry-Aged Beef in Brazil

1
Department of Food Engineering and Technology, University of Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, SP, Brazil
2
Department of Animal Science, University of Nebraska, Lincoln, NE 68583-0908, USA
*
Author to whom correspondence should be addressed.
Academic Editor: Andrea Garmyn
Foods 2021, 10(10), 2447; https://doi.org/10.3390/foods10102447
Received: 12 August 2021 / Revised: 1 October 2021 / Accepted: 2 October 2021 / Published: 14 October 2021
(This article belongs to the Special Issue Novel Methods to Improve the Quality of Meat Products)
No information is currently available on the profile of producers and production process of dry-aged beef in Brazil, to the best of the authors’ knowledge. We surveyed 37 Brazilian companies that were producing dry-aged beef in 2020 to investigate this market. The absolute and relative frequency of responses was calculated to obtain the sum, average, minimum, and maximum values. From the respondents, dry-aged beef was first produced in 2009, and most producers are located in big cities. Most respondents control and monitor chamber temperature; however, humidity and air velocity only are monitored. The aging period (mostly between 22 to 60 days) was the main indicator of product readiness. The process losses (water loss and crust trimming) can reach 65%. Some producers perform microbiological analyses to ensure product safety and others use tools such as GMP and SOP. The results of this survey may help governmental institutions to develop a standardized industrial protocol for producing dry-aged beef in Brazil. View Full-Text
Keywords: Brazilian livestock; aging; beef; value addition Brazilian livestock; aging; beef; value addition
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MDPI and ACS Style

Rezende-de-Souza, J.H.; Cardello, F.A.B.; de Paula, A.P.M.; Ribeiro, F.A.; Calkins, C.R.; Pflanzer, S.B. Profile of Producers and Production of Dry-Aged Beef in Brazil. Foods 2021, 10, 2447. https://doi.org/10.3390/foods10102447

AMA Style

Rezende-de-Souza JH, Cardello FAB, de Paula APM, Ribeiro FA, Calkins CR, Pflanzer SB. Profile of Producers and Production of Dry-Aged Beef in Brazil. Foods. 2021; 10(10):2447. https://doi.org/10.3390/foods10102447

Chicago/Turabian Style

Rezende-de-Souza, Jonatã Henrique, Flavio Andre Bolini Cardello, Ana Paula Moraes de Paula, Felipe A. Ribeiro, Chris R. Calkins, and Sérgio Bertelli Pflanzer. 2021. "Profile of Producers and Production of Dry-Aged Beef in Brazil" Foods 10, no. 10: 2447. https://doi.org/10.3390/foods10102447

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