Comparison of physiochemical attributes, microbial community, and flavor profile of beef aged at different temperatures.

Figure 1B shows that with the prolongation of aging time, the shear force values show a decreasing trend whether it is decreased at 4, 10, or 15°C; specifically, aging affected the shear force values of all the beef samples with the meat becoming increasingly tender at each time point ( p < 0.05).

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