Microbiological characteristics of dry-aged beef presented for sale in local market and restaurants in Izmir province

In this research, it was aimed to determine microbiological quality of dry aged meat products that are sold in local restaurants and markets in Izmir province. As a material, microbiological analyzes were carried out by collecting samples from raw materials in various days of storage at 15 day intervals. In this study, total aerobic mesophilic bacteria count, yeast and mold count, coagulas positive staphylococcus, Salmonella spp, E.coli O157:H7, Listeria monocytogenes analyzes were applied to dry aged meat samples produced by different companies. In the samples, no assessment was made within the scope of the legislation on total aerobic mesophilic bacteria and yeast and mold values academic studies were made. No microbiogically significant coagulas positive staphylococcus was observed and Salmonella spp, E.coli O157:H7, Listeria monocytogenes were not detected. As a result, the dry age method used by butchers to preserve and soften beef in histories still a method used to obtain meat with unique flavor and texture in the final product is expensive and extremely laborius. There is not much research in this field and many questions remain unanswered. In addition, there are not many accessible sources and standarts that reveal the relationship between the aging parameters and microbiological quality of dry aged meat. When consumers' demands for dry aged meat products are taken into consideration, it is necessary to establish standarts for dry aging processes to prepare guidelines and to work on targets related to this process in order to help producers working and want to work in this field.