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Meat Dry-aging Microbiome

dataset
posted on 2024-11-23, 22:17 authored by Purdue University
Dry-aging is a traditional meat processing known to improve the flavor of the meat. However, the impact of microbial on flavor development is still not clear. Therefore this study aimed to identify the prominent microbial on meat aged using different aging method (Wet-aging, Dry-aging, Dry-aging in bag and UV-light Dry-aging). For the nasal microbiome analysis, the region V4 of the 16S rRNA gene was amplified and sequenced using Illumina MiSeq Sequencer. It is expected that the knowledge of the microbial profile during dry-aging would assist in further understanding the impact of those microbial in the flavor development process. Furthermore, this information will also allow the generation of more consistent dry-aging products.

Funding

USDA: 2017-67017-26475

History

Data contact name

BioProject Curation Staff

Data contact email

bioprojecthelp@ncbi.nlm.nih.gov

Publisher

National Center for Biotechnology Information

Temporal Extent Start Date

2022-04-05

Theme

  • Non-geospatial

ISO Topic Category

  • biota

National Agricultural Library Thesaurus terms

sequence analysis

Pending citation

  • No

Public Access Level

  • Public

Accession Number

PRJNA823742

Preferred dataset citation

It is recommended to cite the accession numbers that are assigned to data submissions, e.g. the GenBank, WGS or SRA accession numbers. If individual BioProjects need to be referenced, state that "The data have been deposited with links to BioProject accession number PRJNA823742 in the NCBI BioProject database (https://www.ncbi.nlm.nih.gov/bioproject/)."

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    Keywords

    raw sequence reads

    Licence

    Copyright Undetermined

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