Aged meat doesn’t pose any further dangers in comparison with recent meat whether it is aged underneath managed situations, European Meals Security Authority (EFSA) consultants concluded in a scientific opinion launched this week.
Meat ageing is a course of throughout which microbes and enzymes act upon the meat to interrupt down the connective tissue, thereby tenderising the meat and giving it a richer flavour.
This may be achieved by two important strategies – moist ageing and dry ageing.
Moist ageing is used for beef, pork and lamb that’s saved and refrigerated in a vacuum bundle, whereas dry aged beef is refrigerated with out packaging which leads to a dry floor that’s reduce off earlier than preparation.
Chair of EFSA’s panel on organic hazards, Prof. Kostas Koutsoumanis stated: “Aged meat has risen in reputation in recent times among the many meals business and eating places, but, till now there was a lack of understanding about its security.
“EFSA’s recommendation contributes to fill that hole and offers a strong scientific foundation for meals enterprise operators to provide aged meat that’s protected.”
There are not any further dangers concerned, offered that the precise mixture of time and temperature recognized within the scientific opinion are noticed in the course of the ageing course of, in response to EFSA’s consultants.
E.g., dry aged beef could be thought-about as protected as recent beef if ageing is completed for as much as 35 days at a temperature of three°C or decrease.
How security ranges have been decided
EFSA’s consultants checked out present practices and recognized the related pathogens and spoilage micro organism that may develop and survive in the course of the ageing course of and that may very well be dangerous for well being.
These embrace E.coli (STEC) (particularly in beef), salmonella, staphylococcus aureus, listeria monocytogenes, enterotoxigenicYersinia, campylobacter and clostridium.
They described the situations, expressed as mixtures of time and temperature of the ageing course of, underneath which the manufacturing of dry aged and moist aged meat would end in the identical degree of security as recent meat.
Within the case of dry aged meat, the consultants additionally suggested that the floor temperature not exceed 3°C in the course of the ageing course of.
It is because at larger temperatures, mould would possibly develop on the floor of dry aged meat and a few of these moulds naturally produce mycotoxins – poisonous compounds that may have dangerous well being results.
Lastly, the consultants concluded that the Hazard Evaluation Crucial Management Level (HACCP) and prerequisite programmes used to make sure the security of recent meat are additionally relevant to aged meat.