01898naa a2200289 a 450000100080000000500110000800800410001902400550006010000260011524501290014126000090027030000090027952010320028865000130132065000120133365000230134565300180136865300330138670000230141970000210144270000190146370000170148270000190149970000250151870000200154377300450156321171012023-03-13       2020    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1016/j.meatsci.2019.1080032DOI1 aBERNARDO, A. P. da S.  aEffects of freezing and thawing on microbiological and physical-chemical properties of dry-aged beef.h[electronic resource]  c2020  a9 p.  aThis study evaluated the effects of freezing, prior to and after dry aging, on the microbiological and physical-chemical quality of beef. Strip loins (n = 24) from 12 carcasses were assigned to four treatments: non-frozen dry aging (Dry); dry aging, steak fabrication, freezing and slow thawing (Dry + ST); freezing, fast thawing (FT; 20 °C/15 h) and dry aging (FT + Dry); freezing, slow thawing (ST; 4°C / 48h) and dry aging (ST + Dry). Freezing conditions were - 20°C/28 days and dry aging conditions were 2°C/70% relative humidity, for 28 days. Freezing prior to dry aging did not affect the microbial counts compared to Dry. However, FT + Dry and ST + Dry increased (16%) total process loss (P &lt .05) compared to Dry and Dry+ST. Moreover, freezing changed volatile compounds profile. Thus, freezing prior to dry aging was not a feasible process due to increased process loss, while freezing after dry aging was considered a viable alternative to preserve the steaks without compromising beef physical-chemical traits.  aFreezing  aThawing  aVolatile compounds  aDry-aged beef  aMicrobiological beef quality1 aSILVA, A. C. M. da1 aFRANCISCO, V. C.1 aRIBEIRO, F. A.1 aNASSU, R. T.1 aCALKINS, C. R.1 aNASCIMENTO, M. da S.1 aPFLANZER, S. B.  tMeat Sciencegv. 161, 108003, mar. 2020.