摘要：The aim of this study was to evaluate the effects of a long ageing period on the microbiological, rheological and physicalchemical characteristics of bovine beef For the trial n 3 Marchigiana bovine breed (live weight of 760 kg approximately), slaughtered at 34 months were chosen and the loin muscles were undergone to a prolonged ageing process The analytical determinations performed were: pH and aw values, texture profile analysis, WarnerBratzler shear force, colour (CIE L*a*b*), centesimal analysis, total bacterial count, Enterobacteriaceae, Listeria monocytogenes, yeasts and moulds The results indicate that extended ageing has a negative effect on weight loss but, by the means of the standardization of dry aging parameters, reduce lipid oxidation and improve tenderness.
