<figure><img src="image_56.png" /></figure>

Data from Skandamis and Nychas (2002a,b); Koutsoumanis et al. (2006); Tsigarida and Nychas (2001); Delaquis and McCurdy (1990); Lasta et al. (1995); Skandamis and Nychas (2002a,b) and ComBase records ID: allP_78; allP_79; allP_80; NP_101; NP_93; NP_97; NP_102; NP_94; NP_98; NP_103; NP_95; NP_99; NP_100; NP_104; NP_96; KTM_13; KTC_17; KTC_21; KTC_25; KTC_29; KMS_11; KML_11; Tas3484; Tas3485; Tas3486; Tas3487; Tas3499; Tas3500; Barrera_Ps1; PA_16; PA_15; PA_14; PA_13; BA_28; BA_27; BA_26; BA_25; PA_40; PA_39; PA_38; PA_37; BA_44; BA_43; BA_42; BA_41; PA_52; PA_51; PA_50.

**Figure C.3:** Comparison between the Ln transformed values of μmax observed for pseudomonads on aerobically stored meat and the predictions provided by the model of Neumeyer et al. (1997). In the plot on the left, the red line represents the equivalence (i.e., predictions equal to observations). Grey dots represent the uncorrected predictions, while green points represent the corrected values after applying the calibration factor. Plot on the right show the observed μmax (grey) versus the predicted μmax (blue) as a function of the temperature of the experiment

## C.4. Predictive model for Yersinia enterocolitica

Several mathematical models to quantify the growth rate of Y. enterocolitica were found in the literature (Lindberg and Borch, 1994); (Sutherland and Bayliss, 1994); (Adams et al., 1991) (Little et al., 1992) besides those available in ComBase portal and in the Pathogen Modelling Program. However, they were not considered appropriate for the purpose of the opinion because they were based on absorbance or conductance without direct application to quantify the cell concentration as cells or cfu and/or because they were focused on the effect of temperature, pH and acidulant.

A growth rate square root-based model with temperature as the independent factor was obtained (Eq. 6) by fitting the experimental data extracted from Gill and Reichel (1989). This work dealt with the growth of Y. enterocolitica in high pH beef under vacuum packaging at five different temperatures (from -2°C, to 10°C). The predictions provided by this model were close to the μmax observed (n = 23 data) with a slight overestimation (10% on average) as indicated by a Bf = 1.10 (Figure C.4). However, the accuracy of the predictions was fairly poor as indicated by an Af = 1.68

$$ \mu_{\max} = \text{Ln}(10) \cdot (0.01347 \cdot (T + 5.57685))^2 \quad (6) $$
<figure><img src="image_56.png" /></figure>

Data from Gill and Reichel (1989); Bodnaruk and Draughon (1998); Özbaş et al. (1996) and ComBase records ID: Ye03_low_4; Ye03_high_4; Ye09_low_4; Ye09_high_4; Ye03_low_10; Ye03_high_10; Ye09_low_10; Ye09_high_10; Ye03_low_15; Ye03_high_15; Ye09_low_15; Ye09_high_15; M53_Ye; M54_Ye; M52_Ye; YE1_AIR_4; YE2_AIR_4; YE1_VP_4; YE2_VP_4.

**Figure C.4:** Comparison between the Ln transformed values of μmax observed for *Y. enterocolitica* on aerobically stored meat and the predictions provided by the model obtained fitting the experimental data of Gill and Reichel (1989). In the plot of the left, the red line represents the equivalence (i.e. predictions equal to observations). Grey dots represent the uncorrected predictions, while green points represent the corrected values after applying the calibration factor. Plot on the right show the observed μmax (grey) versus the predicted μmax (blue) as a function of the temperature of the experiment
<figure><img src="image_57.png" /></figure>

Data from Gill and Reichel (1989); Bodnaruk and Draughon (1998); Özbaş et al. (1996) and ComBase records ID: Ye03_low_4; Ye03_high_4; Ye09_low_4; Ye09_high_4; Ye03_low_10; Ye03_high_10; Ye09_low_10; Ye09_high_10; Ye03_low_15; Ye03_high_15; Ye09_low_15; Ye09_high_15; M53_Ye; M54_Ye; M52_Ye; YE1_AIR_4; YE2_AIR_4; YE1_VP_4; YE2_VP_4.

**Figure C.4:** Comparison between the Ln transformed values of μmax observed for *Y. enterocolitica* on aerobically stored meat and the predictions provided by the model obtained fitting the experimental data of Gill and Reichel (1989). In the plot of the left, the red line represents the equivalence (i.e. predictions equal to observations). Grey dots represent the uncorrected predictions, while green points represent the corrected values after applying the calibration factor. Plot on the right show the observed μmax (grey) versus the predicted μmax (blue) as a function of the temperature of the experiment
## Appendix D – Scenarios evaluated in ToR3 and ToR4

The scenarios, distributions and associated parameters used in the predictive modelling are summarised in Tables D.1–D.4.

<table><caption>**Table D.1:** The min, mode and maximum parameter values for temperature (T), pH and water activity ($a_w$), used in Pert distributions when simulating growth during wet-ageing of beef</caption><thead><tr><th rowspan="2">Stage<br>(days)</th><th colspan="3">T</th><th colspan="3">pH</th><th colspan="3">a<sub>w</sub></th></tr><tr><th>Min</th><th>Mode</th><th>Max</th><th>Min</th><th>Mode</th><th>Max</th><th>Min</th><th>Mode</th><th>Max</th></tr></thead><tbody><tr><td>0</td><td>-0.6</td><td>2.0</td><td>7.0</td><td>5.1</td><td>5.5</td><td>5.9</td><td>0.97</td><td>0.98</td><td>0.99</td></tr><tr><td>14</td><td>-0.6</td><td>2.0</td><td>7.0</td><td>5.1</td><td>5.5</td><td>5.9</td><td>0.97</td><td>0.98</td><td>0.99</td></tr><tr><td>28</td><td>-0.6</td><td>2.0</td><td>7.0</td><td>5.1</td><td>5.5</td><td>5.9</td><td>0.97</td><td>0.98</td><td>0.99</td></tr><tr><td>49</td><td>-0.6</td><td>2.0</td><td>7.0</td><td>5.1</td><td>5.5</td><td>5.9</td><td>0.97</td><td>0.98</td><td>0.99</td></tr></tbody></table>

<table><caption>**Table D.2:** The min, mode and maximum parameter values for temperature (T), pH and water activity ($a_w$), used in Pert distributions when simulating growth during dry-ageing of beef</caption><thead><tr><th rowspan="2">Stage<br>(days)</th><th colspan="3">T</th><th colspan="3">pH</th><th colspan="3">a<sub>w</sub></th></tr><tr><th>Min</th><th>Mode</th><th>Max</th><th>Min</th><th>Mode</th><th>Max</th><th>Min</th><th>Mode</th><th>Max</th></tr></thead><tbody><tr><td>0</td><td>-0.6</td><td>2.0</td><td>5.1</td><td>5.5</td><td>5.7</td><td>6.2</td><td>0.95</td><td>0.97</td><td>0.99</td></tr><tr><td>14</td><td>-0.6</td><td>2.0</td><td>5.1</td><td>5.5</td><td>5.7</td><td>6.2</td><td>0.88</td><td>0.96</td><td>0.99</td></tr><tr><td>21</td><td>-0.6</td><td>2.0</td><td>5.1</td><td>5.5</td><td>5.7</td><td>6.2</td><td>0.88</td><td>0.95</td><td>0.99</td></tr><tr><td>28</td><td>-0.6</td><td>2.0</td><td>5.1</td><td>5.5</td><td>5.7</td><td>6.2</td><td>0.88</td><td>0.95</td><td>0.99</td></tr><tr><td>35</td><td>-0.6</td><td>2.0</td><td>5.1</td><td>5.5</td><td>5.7</td><td>6.2</td><td>0.88</td><td>0.95</td><td>0.99</td></tr><tr><td>42</td><td>-0.6</td><td>2.0</td><td>5.1</td><td>5.5</td><td>5.7</td><td>6.2</td><td>0.88</td><td>0.95</td><td>0.99</td></tr><tr><td>77</td><td>-0.6</td><td>2.0</td><td>5.1</td><td>5.5</td><td>5.7</td><td>6.2</td><td>0.88</td><td>0.95</td><td>0.99</td></tr></tbody></table>

<table><caption>**Table D.3:** The min, mode and maximum parameter values for temperature (T), pH, and water activity ($a_w$), used in Pert distributions when simulating growth during wet-ageing of pork</caption><thead><tr><th rowspan="2">Stage<br>(Days)</th><th colspan="3">T</th><th colspan="3">pH</th><th colspan="3">a<sub>w</sub></th></tr><tr><th>Min</th><th>Mode</th><th>Max</th><th>Min</th><th>Mode</th><th>Max</th><th>Min</th><th>Mode</th><th>Max</th></tr></thead><tbody><tr><td>0</td><td>-1.0</td><td>2.0</td><td>4.0</td><td>5.4</td><td>5.8</td><td>6.3</td><td>0.95</td><td>0.98</td><td>0.99</td></tr><tr><td>4</td><td>-1.0</td><td>2.0</td><td>4.0</td><td>5.4</td><td>5.8</td><td>6.3</td><td>0.95</td><td>0.98</td><td>0.99</td></tr><tr><td>7</td><td>-1.0</td><td>2.0</td><td>4.0</td><td>5.4</td><td>5.8</td><td>6.3</td><td>0.95</td><td>0.98</td><td>0.99</td></tr><tr><td>14</td><td>-1.0</td><td>2.0</td><td>4.0</td><td>5.4</td><td>5.8</td><td>6.3</td><td>0.95</td><td>0.98</td><td>0.99</td></tr><tr><td>28</td><td>-1.0</td><td>2.0</td><td>4.0</td><td>5.4</td><td>5.8</td><td>6.3</td><td>0.95</td><td>0.98</td><td>0.99</td></tr></tbody></table>

<table><caption>**Table D.4:** The min, mode and maximum parameter values for temperature (T), pH and water activity ($a_w$), used in Pert distributions when simulating growth during wet-ageing of lamb</caption><thead><tr><th rowspan="2">Stage<br>(days)</th><th colspan="3">T</th><th colspan="3">pH</th><th colspan="3">a<sub>w</sub></th></tr><tr><th>min</th><th>mode</th><th>max</th><th>min</th><th>mode</th><th>max</th><th>min</th><th>mode</th><th>max</th></tr></thead><tbody><tr><td>0</td><td>-1.5</td><td>2.5</td><td>7.0</td><td>5.5</td><td>5.7</td><td>5.9</td><td>0.95</td><td>0.98</td><td>0.99</td></tr><tr><td>4</td><td>-1.5</td><td>2.5</td><td>7.0</td><td>5.5</td><td>5.7</td><td>5.9</td><td>0.95</td><td>0.98</td><td>0.99</td></tr><tr><td>7</td><td>-1.5</td><td>2.5</td><td>7.0</td><td>5.5</td><td>5.7</td><td>5.9</td><td>0.95</td><td>0.98</td><td>0.99</td></tr><tr><td>14</td><td>-1.5</td><td>2.5</td><td>7.0</td><td>5.5</td><td>5.7</td><td>5.9</td><td>0.95</td><td>0.98</td><td>0.99</td></tr><tr><td>21</td><td>-1.5</td><td>2.5</td><td>7.0</td><td>5.5</td><td>5.7</td><td>5.9</td><td>0.95</td><td>0.98</td><td>0.99</td></tr></tbody></table>
## Appendix D – Scenarios evaluated in ToR3 and ToR4

The scenarios, distributions and associated parameters used in the predictive modelling are summarised in Tables D.1–D.4.

<table><caption>**Table D.1:** The min, mode and maximum parameter values for temperature (T), pH and water activity ($a_w$), used in Pert distributions when simulating growth during wet-ageing of beef</caption><thead><tr><th rowspan="2">Stage<br>(days)</th><th colspan="3">T</th><th colspan="3">pH</th><th colspan="3">a<sub>w</sub></th></tr><tr><th>Min</th><th>Mode</th><th>Max</th><th>Min</th><th>Mode</th><th>Max</th><th>Min</th><th>Mode</th><th>Max</th></tr></thead><tbody><tr><td>0</td><td>-0.6</td><td>2.0</td><td>7.0</td><td>5.1</td><td>5.5</td><td>5.9</td><td>0.97</td><td>0.98</td><td>0.99</td></tr><tr><td>14</td><td>-0.6</td><td>2.0</td><td>7.0</td><td>5.1</td><td>5.5</td><td>5.9</td><td>0.97</td><td>0.98</td><td>0.99</td></tr><tr><td>28</td><td>-0.6</td><td>2.0</td><td>7.0</td><td>5.1</td><td>5.5</td><td>5.9</td><td>0.97</td><td>0.98</td><td>0.99</td></tr><tr><td>49</td><td>-0.6</td><td>2.0</td><td>7.0</td><td>5.1</td><td>5.5</td><td>5.9</td><td>0.97</td><td>0.98</td><td>0.99</td></tr></tbody></table>

<table><caption>**Table D.2:** The min, mode and maximum parameter values for temperature (T), pH and water activity ($a_w$), used in Pert distributions when simulating growth during dry-ageing of beef</caption><thead><tr><th rowspan="2">Stage<br>(days)</th><th colspan="3">T</th><th colspan="3">pH</th><th colspan="3">a<sub>w</sub></th></tr><tr><th>Min</th><th>Mode</th><th>Max</th><th>Min</th><th>Mode</th><th>Max</th><th>Min</th><th>Mode</th><th>Max</th></tr></thead><tbody><tr><td>0</td><td>-0.6</td><td>2.0</td><td>5.1</td><td>5.5</td><td>5.7</td><td>6.2</td><td>0.95</td><td>0.97</td><td>0.99</td></tr><tr><td>14</td><td>-0.6</td><td>2.0</td><td>5.1</td><td>5.5</td><td>5.7</td><td>6.2</td><td>0.88</td><td>0.96</td><td>0.99</td></tr><tr><td>21</td><td>-0.6</td><td>2.0</td><td>5.1</td><td>5.5</td><td>5.7</td><td>6.2</td><td>0.88</td><td>0.95</td><td>0.99</td></tr><tr><td>28</td><td>-0.6</td><td>2.0</td><td>5.1</td><td>5.5</td><td>5.7</td><td>6.2</td><td>0.88</td><td>0.95</td><td>0.99</td></tr><tr><td>35</td><td>-0.6</td><td>2.0</td><td>5.1</td><td>5.5</td><td>5.7</td><td>6.2</td><td>0.88</td><td>0.95</td><td>0.99</td></tr><tr><td>42</td><td>-0.6</td><td>2.0</td><td>5.1</td><td>5.5</td><td>5.7</td><td>6.2</td><td>0.88</td><td>0.95</td><td>0.99</td></tr><tr><td>77</td><td>-0.6</td><td>2.0</td><td>5.1</td><td>5.5</td><td>5.7</td><td>6.2</td><td>0.88</td><td>0.95</td><td>0.99</td></tr></tbody></table>

<table><caption>**Table D.3:** The min, mode and maximum parameter values for temperature (T), pH, and water activity ($a_w$), used in Pert distributions when simulating growth during wet-ageing of pork</caption><thead><tr><th rowspan="2">Stage<br>(Days)</th><th colspan="3">T</th><th colspan="3">pH</th><th colspan="3">a<sub>w</sub></th></tr><tr><th>Min</th><th>Mode</th><th>Max</th><th>Min</th><th>Mode</th><th>Max</th><th>Min</th><th>Mode</th><th>Max</th></tr></thead><tbody><tr><td>0</td><td>-1.0</td><td>2.0</td><td>4.0</td><td>5.4</td><td>5.8</td><td>6.3</td><td>0.95</td><td>0.98</td><td>0.99</td></tr><tr><td>4</td><td>-1.0</td><td>2.0</td><td>4.0</td><td>5.4</td><td>5.8</td><td>6.3</td><td>0.95</td><td>0.98</td><td>0.99</td></tr><tr><td>7</td><td>-1.0</td><td>2.0</td><td>4.0</td><td>5.4</td><td>5.8</td><td>6.3</td><td>0.95</td><td>0.98</td><td>0.99</td></tr><tr><td>14</td><td>-1.0</td><td>2.0</td><td>4.0</td><td>5.4</td><td>5.8</td><td>6.3</td><td>0.95</td><td>0.98</td><td>0.99</td></tr><tr><td>28</td><td>-1.0</td><td>2.0</td><td>4.0</td><td>5.4</td><td>5.8</td><td>6.3</td><td>0.95</td><td>0.98</td><td>0.99</td></tr></tbody></table>

<table><caption>**Table D.4:** The min, mode and maximum parameter values for temperature (T), pH and water activity ($a_w$), used in Pert distributions when simulating growth during wet-ageing of lamb</caption><thead><tr><th rowspan="2">Stage<br>(days)</th><th colspan="3">T</th><th colspan="3">pH</th><th colspan="3">a<sub>w</sub></th></tr><tr><th>min</th><th>mode</th><th>max</th><th>min</th><th>mode</th><th>max</th><th>min</th><th>mode</th><th>max</th></tr></thead><tbody><tr><td>0</td><td>-1.5</td><td>2.5</td><td>7.0</td><td>5.5</td><td>5.7</td><td>5.9</td><td>0.95</td><td>0.98</td><td>0.99</td></tr><tr><td>4</td><td>-1.5</td><td>2.5</td><td>7.0</td><td>5.5</td><td>5.7</td><td>5.9</td><td>0.95</td><td>0.98</td><td>0.99</td></tr><tr><td>7</td><td>-1.5</td><td>2.5</td><td>7.0</td><td>5.5</td><td>5.7</td><td>5.9</td><td>0.95</td><td>0.98</td><td>0.99</td></tr><tr><td>14</td><td>-1.5</td><td>2.5</td><td>7.0</td><td>5.5</td><td>5.7</td><td>5.9</td><td>0.95</td><td>0.98</td><td>0.99</td></tr><tr><td>21</td><td>-1.5</td><td>2.5</td><td>7.0</td><td>5.5</td><td>5.7</td><td>5.9</td><td>0.95</td><td>0.98</td><td>0.99</td></tr></tbody></table>
## Appendix E – Conditions and meat parameters reported for meat ageing in the scientific literature

The conditions and corresponding meat parameters reported in scientific studies for ageing beef, pork and lamb in the scientific literature are shown in Tables E.1-E.3.

The scenarios, distributions and associated parameters used in the predictive modelling are summarised in Tables D.1-D.4.

<table><caption>**Table E.1:** The conditions and corresponding meat parameters reported for dry-ageing beef in the scientific literature</caption><caption>Conventionally dry-aged beef</caption><thead><tr><th colspan="4">Conditions</th><th rowspan="2">Ageing time (days)</th><th colspan="3">Surface parameters</th><th rowspan="2">References</th></tr><tr><th>T (°C)*</th><th>RH (%)</th><th>Airflow (m/s)</th><th>Pre-ageing time (days)</th><th>pH</th><th>a<sub>w</sub></th><th>Surface T (°C)</th></tr></thead><tbody><tr><td>0</td><td>68-70</td><td>Forced ventilation cell</td><td>5</td><td>13, 36, 110, 170 and 290</td><td>5.69-6.00</td><td>0.965-0.953</td><td>-</td><td>Smaldone et al. (2019)</td></tr><tr><td>-0.6 ± 1.8</td><td>78 ± 9.3</td><td>-</td><td>9</td><td>14, 21, 28 and 35</td><td>-</td><td>-</td><td>-</td><td>Laster et al. (2008)</td></tr><tr><td>0.5 ± 0.5</td><td>85</td><td>0.2-0.5</td><td>1</td><td>0, 7, 14, 21 and 28</td><td>5.6-5.8</td><td>-</td><td>-</td><td>Kahraman and Gurbuz (2019)</td></tr><tr><td>2 ± 1</td><td>75 ± 10</td><td>2.5</td><td>-</td><td>0, 7, 14, 21, 28, 35</td><td>5.7-5.9</td><td>-</td><td>-</td><td>Oh et al. (2019b)</td></tr><tr><td>1</td><td>85</td><td>0.5</td><td>5</td><td>30</td><td>-</td><td>-</td><td>-</td><td>Kim et al. (2020)</td></tr><tr><td>1</td><td>85</td><td>2-7</td><td>-</td><td>28</td><td>-</td><td>-</td><td>-</td><td>Kim et al. (2019b)</td></tr><tr><td>1</td><td>80-85</td><td>0.2-0.3</td><td>5</td><td>40</td><td>-</td><td>-</td><td>-</td><td>Kim et al. (2019a)</td></tr><tr><td>1 ± 1</td><td>85 ± 10</td><td>2-7</td><td>-</td><td>28</td><td>-</td><td>-</td><td>-</td><td>Oh et al. (2018)</td></tr><tr><td>1 ± 0.5</td><td>80-85</td><td>0.5-1.5</td><td>12</td><td>20 and 40</td><td>-</td><td>-</td><td>-</td><td>Kim et al. (2017a)</td></tr><tr><td>1</td><td>78</td><td>1.5</td><td>-</td><td>17</td><td>-</td><td>-</td><td>-</td><td>Kim et al. (2017b)</td></tr><tr><td>1</td><td>75-85</td><td>5 ± 3</td><td>-</td><td>28</td><td>-</td><td>-</td><td>-</td><td>Lee et al. (2017)</td></tr><tr><td>1</td><td>73-76</td><td>0.2-0.5</td><td>-</td><td>21</td><td>-</td><td>-</td><td>-</td><td>Kim et al. (2017a,b)</td></tr><tr><td>1</td><td>70</td><td>-</td><td>-</td><td>14, 21, 28, 35, 42, and 49</td><td>-</td><td>-</td><td>-</td><td>Lepper-Blilie et al. (2016)</td></tr><tr><td>1 ± 2</td><td>70-100</td><td>-</td><td>-</td><td>14</td><td>-</td><td>-</td><td>-</td><td>Knudsen et al. (2011)</td></tr><tr><td>1.6</td><td>-</td><td>-</td><td>2</td><td>13</td><td>5.6</td><td>-</td><td>-</td><td>Stenstrom et al. (2014)</td></tr><tr><td>1 ± 1</td><td>85 ± 2</td><td>0.5 ± 0.2</td><td>-</td><td>12 to 36</td><td>5.6-5.7</td><td>-</td><td>-</td><td>Hulankova et al. (2018b)</td></tr><tr><td>1 ± 2</td><td>83 ± 11</td><td>-</td><td>2</td><td>14, 21, 28 and 35</td><td>-</td><td>-</td><td>-</td><td>Smith et al. (2008)</td></tr><tr><td>2 ± 1</td><td>85</td><td>2</td><td>-</td><td>0, 20, 24, 40, and 50</td><td>-</td><td>-</td><td>-</td><td>Utama et al. (2020)</td></tr><tr><td>0-4</td><td>75</td><td>0</td><td>-</td><td>0, 14, 21, 28</td><td>-</td><td>-</td><td>-</td><td>Oh et al. (2019a)</td></tr><tr><td>1-3</td><td>75</td><td>2.5</td><td>-</td><td>0, 14, 21, 28</td><td>-</td><td>-</td><td>-</td><td>Oh et al. (2019a)</td></tr><tr><td>1-3</td><td>75</td><td>5</td><td>-</td><td>0, 14, 21, 28</td><td>-</td><td>-</td><td>-</td><td>Oh et al. (2019a)</td></tr><tr><td>1-4</td><td>80-90</td><td>-</td><td>-</td><td>3, 25, 40, 50 and 60</td><td>-</td><td>-</td><td>-</td><td>Ryu et al. (2018)</td></tr><tr><td>1-4</td><td>80-90</td><td>-</td><td>-</td><td>4, 11, 20, 30, 40, 50 and 60</td><td>-</td><td>-</td><td>-</td><td>Iida et al. (2016)</td></tr></tbody></table>
## Appendix E – Conditions and meat parameters reported for meat ageing in the scientific literature

The conditions and corresponding meat parameters reported in scientific studies for ageing beef, pork and lamb in the scientific literature are shown in Tables E.1-E.3.

The scenarios, distributions and associated parameters used in the predictive modelling are summarised in Tables D.1-D.4.

<table><caption>**Table E.1:** The conditions and corresponding meat parameters reported for dry-ageing beef in the scientific literature</caption><caption>Conventionally dry-aged beef</caption><thead><tr><th colspan="4">Conditions</th><th rowspan="2">Ageing time (days)</th><th colspan="3">Surface parameters</th><th rowspan="2">References</th></tr><tr><th>T (°C)*</th><th>RH (%)</th><th>Airflow (m/s)</th><th>Pre-ageing time (days)</th><th>pH</th><th>a<sub>w</sub></th><th>Surface T (°C)</th></tr></thead><tbody><tr><td>0</td><td>68-70</td><td>Forced ventilation cell</td><td>5</td><td>13, 36, 110, 170 and 290</td><td>5.69-6.00</td><td>0.965-0.953</td><td>-</td><td>Smaldone et al. (2019)</td></tr><tr><td>-0.6 ± 1.8</td><td>78 ± 9.3</td><td>-</td><td>9</td><td>14, 21, 28 and 35</td><td>-</td><td>-</td><td>-</td><td>Laster et al. (2008)</td></tr><tr><td>0.5 ± 0.5</td><td>85</td><td>0.2-0.5</td><td>1</td><td>0, 7, 14, 21 and 28</td><td>5.6-5.8</td><td>-</td><td>-</td><td>Kahraman and Gurbuz (2019)</td></tr><tr><td>2 ± 1</td><td>75 ± 10</td><td>2.5</td><td>-</td><td>0, 7, 14, 21, 28, 35</td><td>5.7-5.9</td><td>-</td><td>-</td><td>Oh et al. (2019b)</td></tr><tr><td>1</td><td>85</td><td>0.5</td><td>5</td><td>30</td><td>-</td><td>-</td><td>-</td><td>Kim et al. (2020)</td></tr><tr><td>1</td><td>85</td><td>2-7</td><td>-</td><td>28</td><td>-</td><td>-</td><td>-</td><td>Kim et al. (2019b)</td></tr><tr><td>1</td><td>80-85</td><td>0.2-0.3</td><td>5</td><td>40</td><td>-</td><td>-</td><td>-</td><td>Kim et al. (2019a)</td></tr><tr><td>1 ± 1</td><td>85 ± 10</td><td>2-7</td><td>-</td><td>28</td><td>-</td><td>-</td><td>-</td><td>Oh et al. (2018)</td></tr><tr><td>1 ± 0.5</td><td>80-85</td><td>0.5-1.5</td><td>12</td><td>20 and 40</td><td>-</td><td>-</td><td>-</td><td>Kim et al. (2017a)</td></tr><tr><td>1</td><td>78</td><td>1.5</td><td>-</td><td>17</td><td>-</td><td>-</td><td>-</td><td>Kim et al. (2017b)</td></tr><tr><td>1</td><td>75-85</td><td>5 ± 3</td><td>-</td><td>28</td><td>-</td><td>-</td><td>-</td><td>Lee et al. (2017)</td></tr><tr><td>1</td><td>73-76</td><td>0.2-0.5</td><td>-</td><td>21</td><td>-</td><td>-</td><td>-</td><td>Kim et al. (2017a,b)</td></tr><tr><td>1</td><td>70</td><td>-</td><td>-</td><td>14, 21, 28, 35, 42, and 49</td><td>-</td><td>-</td><td>-</td><td>Lepper-Blilie et al. (2016)</td></tr><tr><td>1 ± 2</td><td>70-100</td><td>-</td><td>-</td><td>14</td><td>-</td><td>-</td><td>-</td><td>Knudsen et al. (2011)</td></tr><tr><td>1.6</td><td>-</td><td>-</td><td>2</td><td>13</td><td>5.6</td><td>-</td><td>-</td><td>Stenstrom et al. (2014)</td></tr><tr><td>1 ± 1</td><td>85 ± 2</td><td>0.5 ± 0.2</td><td>-</td><td>12 to 36</td><td>5.6-5.7</td><td>-</td><td>-</td><td>Hulankova et al. (2018b)</td></tr><tr><td>1 ± 2</td><td>83 ± 11</td><td>-</td><td>2</td><td>14, 21, 28 and 35</td><td>-</td><td>-</td><td>-</td><td>Smith et al. (2008)</td></tr><tr><td>2 ± 1</td><td>85</td><td>2</td><td>-</td><td>0, 20, 24, 40, and 50</td><td>-</td><td>-</td><td>-</td><td>Utama et al. (2020)</td></tr><tr><td>0-4</td><td>75</td><td>0</td><td>-</td><td>0, 14, 21, 28</td><td>-</td><td>-</td><td>-</td><td>Oh et al. (2019a)</td></tr><tr><td>1-3</td><td>75</td><td>2.5</td><td>-</td><td>0, 14, 21, 28</td><td>-</td><td>-</td><td>-</td><td>Oh et al. (2019a)</td></tr><tr><td>1-3</td><td>75</td><td>5</td><td>-</td><td>0, 14, 21, 28</td><td>-</td><td>-</td><td>-</td><td>Oh et al. (2019a)</td></tr><tr><td>1-4</td><td>80-90</td><td>-</td><td>-</td><td>3, 25, 40, 50 and 60</td><td>-</td><td>-</td><td>-</td><td>Ryu et al. (2018)</td></tr><tr><td>1-4</td><td>80-90</td><td>-</td><td>-</td><td>4, 11, 20, 30, 40, 50 and 60</td><td>-</td><td>-</td><td>-</td><td>Iida et al. (2016)</td></tr></tbody></table>
## Conventionally dry-aged beef

<table><thead><tr><th colspan="4">Conditions</th><th rowspan="2">Ageing time (days)</th><th colspan="3">Surface parameters</th><th rowspan="2">References</th></tr><tr><th>T (°C)*</th><th>RH (%)</th><th>Airflow (m/s)</th><th>Pre-ageing time (days)</th><th>pH</th><th>a<sub>w</sub></th><th>Surface T (°C)</th></tr></thead><tbody><tr><td>2</td><td>50</td><td>0.8</td><td>–</td><td>42</td><td>5.5</td><td>0.99</td><td>–</td><td>Ribeiro et al. (2021a)</td></tr><tr><td>2</td><td>85</td><td>1.5</td><td>2</td><td>0, 7 and 14</td><td>5.5–5.6</td><td>–</td><td>–</td><td>Shi et al. (2020)</td></tr><tr><td>2 ± 1</td><td>75 ± 2</td><td>2 ± 0.5</td><td>3</td><td>0, 7, 14, 21, 28, 35, or 42</td><td>5.5</td><td>0.99 (day 0)<br>0.97 (day 7)<br>0.93 (day 42)</td><td>–</td><td>da Silva et al. (2019)</td></tr><tr><td>2</td><td>65/75</td><td>2.5</td><td>–</td><td>20–60</td><td>–</td><td>–</td><td>–</td><td>Ha et al. (2019)</td></tr><tr><td>2 ± 1</td><td>75 ± 10</td><td>2.5</td><td>–</td><td>0, 7, 14, 21, 28 and – 35</td><td>–</td><td>–</td><td>–</td><td>Oh et al. (2019b)</td></tr><tr><td>2</td><td>78</td><td>≤ 0.2</td><td>7</td><td>28</td><td>–</td><td>–</td><td>–</td><td>Berger et al. (2018)</td></tr><tr><td>2</td><td>–</td><td>–</td><td>2</td><td>14</td><td>–</td><td>–</td><td>–</td><td>Jiang et al. (2010)</td></tr><tr><td>2.2</td><td>50</td><td>–</td><td>–</td><td>21 and 28</td><td>5.5</td><td>–</td><td>–</td><td>DeGeer et al. (2009)</td></tr><tr><td>2.5 ± 0.3</td><td>87 ± 2.6</td><td>"Normal cooler conditions"</td><td>11</td><td>21</td><td>5.7</td><td>–</td><td>–</td><td>Ahnstrom et al. (2006)</td></tr><tr><td>2.6 ± 0.4</td><td>–</td><td>"Normal cooler conditions"</td><td>11</td><td>14</td><td>5.5</td><td>–</td><td>–</td><td>Ahnstrom et al. (2006)</td></tr><tr><td>2.9</td><td>90</td><td>1.8–2.5</td><td>–</td><td>35</td><td>5.6</td><td>–</td><td>–</td><td>Mikami et al. (2021)</td></tr><tr><td>2.9</td><td>91</td><td>–</td><td>6</td><td>14</td><td>5.6</td><td>–</td><td>–</td><td>Li et al. (2013)</td></tr><tr><td>2.9</td><td>–</td><td>–</td><td>2</td><td>8 and 19</td><td>5.58–5.63</td><td>–</td><td>–</td><td>Li et al. (2014)</td></tr><tr><td>3</td><td>49–55</td><td>0.2–0.5</td><td>–</td><td>21</td><td>–</td><td>–</td><td>–</td><td>Kim et al. (2017a,b)</td></tr><tr><td>3</td><td>80</td><td>0.25</td><td>–</td><td>28</td><td>–</td><td>–</td><td>–</td><td>Tittor et al. (2011)</td></tr><tr><td>3.5 ± 1.5</td><td>75–100</td><td>0–0.6</td><td>–</td><td>14</td><td>–</td><td>–</td><td>–</td><td>Knudsen et al. (2011)</td></tr><tr><td>4</td><td>75</td><td>2.5</td><td>–</td><td>28</td><td>–</td><td>–</td><td>–</td><td>Kim et al. (2019b, 2020)</td></tr><tr><td>4 ± 2</td><td>–</td><td>–</td><td>–</td><td>0, 7, 14, 21, 28, 42 and 63</td><td>5.5–6.8</td><td>–</td><td>–</td><td>Lee et al. (2019)</td></tr><tr><td>4</td><td>75</td><td>0, 2.5 and 5</td><td>–</td><td>14 and 28</td><td>5.6–6.0</td><td>–</td><td>–</td><td>Lee et al. (2019)</td></tr><tr><td>4</td><td>75</td><td>2.5</td><td>–</td><td>28</td><td>5.75</td><td>–</td><td>–</td><td>Lee H.J. et al. (2018)</td></tr><tr><td>4</td><td>–</td><td>–</td><td>–</td><td>7, 14, and 21</td><td>5.6–5.7</td><td>–</td><td>–</td><td>Gudjonsdottir et al. (2015)</td></tr><tr><td>4.0 ± 1.1</td><td>98.1</td><td>–</td><td>2</td><td>35</td><td>–</td><td>–</td><td>–</td><td>Smith et al. (2014)</td></tr><tr><td>8 ± 1</td><td>75 ± 2</td><td>2 ± 0.5</td><td>–</td><td>0, 7, 14, 21, 28, 35, and 42</td><td>5.5</td><td>0.95–0.88</td><td>–</td><td>da Silva et al. (2019)</td></tr></tbody></table>

<footnote>*: The measured surface temperature when provided or when not provided the temperature setting in the chill room/chamber.</footnote>
<table><caption>Conventionally dry-aged beef</caption><thead><tr><th colspan="4">Conditions</th><th rowspan="2">Ageing time (days)</th><th colspan="3">Surface parameters</th><th rowspan="2">References</th></tr><tr><th>T (°C)*</th><th>RH (%)</th><th>Airflow (m/s)</th><th>Pre-ageing time (days)</th><th>pH</th><th>a<sub>w</sub></th><th>Surface T (°C)</th></tr></thead><tbody><tr><td>2</td><td>50</td><td>0.8</td><td>—</td><td>42</td><td>5.5</td><td>0.99</td><td>—</td><td>Ribeiro et al. (2021a)</td></tr><tr><td>2</td><td>85</td><td>1.5</td><td>2</td><td>0, 7 and 14</td><td>5.5-5.6</td><td>—</td><td>—</td><td>Shi et al. (2020)</td></tr><tr><td>2 ± 1</td><td>75 ± 2</td><td>2 ± 0.5</td><td>3</td><td>0, 7, 14, 21, 28, 35, or 42</td><td>5.5</td><td>0.99 (day 0)<br>0.97 (day 7)<br>0.93 (day 42)</td><td>—</td><td>da Silva et al. (2019)</td></tr><tr><td>2</td><td>65/75</td><td>2.5</td><td>—</td><td>20-60</td><td>—</td><td>—</td><td>—</td><td>Ha et al. (2019)</td></tr><tr><td>2 ± 1</td><td>75 ± 10</td><td>2.5</td><td>—</td><td>0, 7, 14, 21, 28 and - 35</td><td>—</td><td>—</td><td>—</td><td>Oh et al. (2019b)</td></tr><tr><td>2</td><td>78</td><td>&lt; 0.2</td><td>7</td><td>28</td><td>—</td><td>—</td><td>—</td><td>Berger et al. (2018)</td></tr><tr><td>2</td><td>—</td><td>—</td><td>2</td><td>14</td><td>—</td><td>—</td><td>—</td><td>Jiang et al. (2010)</td></tr><tr><td>2.2</td><td>50</td><td>—</td><td>—</td><td>21 and 28</td><td>5.5</td><td>—</td><td>—</td><td>DeGeer et al. (2009)</td></tr><tr><td>2.5 ± 0.3</td><td>87 ± 2.6</td><td>"Normal cooler conditions"</td><td>11</td><td>21</td><td>5.7</td><td>—</td><td>—</td><td>Ahnstrom et al. (2006)</td></tr><tr><td>2.6 ± 0.4</td><td>—</td><td>"Normal cooler conditions"</td><td>11</td><td>14</td><td>5.5</td><td>—</td><td>—</td><td>Ahnstrom et al. (2006)</td></tr><tr><td>2.9</td><td>90</td><td>1.8-2.5</td><td>—</td><td>35</td><td>5.6</td><td>—</td><td>—</td><td>Mikami et al. (2021)</td></tr><tr><td>2.9</td><td>91</td><td>—</td><td>6</td><td>14</td><td>5.6</td><td>—</td><td>—</td><td>Li et al. (2013)</td></tr><tr><td>2.9</td><td>—</td><td>—</td><td>2</td><td>8 and 19</td><td>5.58-5.63</td><td>—</td><td>—</td><td>Li et al. (2014)</td></tr><tr><td>3</td><td>49-55</td><td>0.2-0.5</td><td>—</td><td>21</td><td>—</td><td>—</td><td>—</td><td>Kim et al. (2017a,b)</td></tr><tr><td>3</td><td>80</td><td>0.25</td><td>—</td><td>28</td><td>—</td><td>—</td><td>—</td><td>Tittor et al. (2011)</td></tr><tr><td>3.5 ± 1.5</td><td>75-100</td><td>0-0.6</td><td>—</td><td>14</td><td>—</td><td>—</td><td>—</td><td>Knudsen et al. (2011)</td></tr><tr><td>4</td><td>75</td><td>2.5</td><td>—</td><td>28</td><td>—</td><td>—</td><td>—</td><td>Kim et al. (2019b, 2020)</td></tr><tr><td>4 ± 2</td><td>—</td><td>—</td><td>—</td><td>0, 7, 14, 21, 28, 42 and 63</td><td>5.5-6.8</td><td>—</td><td>—</td><td>Lee et al. (2019)</td></tr><tr><td>4</td><td>75</td><td>0, 2.5 and 5</td><td>—</td><td>14 and 28</td><td>5.6-6.0</td><td>—</td><td>—</td><td>Lee et al. (2019)</td></tr><tr><td>4</td><td>75</td><td>2.5</td><td>—</td><td>28</td><td>5.75</td><td>—</td><td>—</td><td>Lee H.J. et al. (2018)</td></tr><tr><td>4</td><td>—</td><td>—</td><td>—</td><td>7, 14, and 21</td><td>5.6-5.7</td><td>—</td><td>—</td><td>Gudjonsdottir et al. (2015)</td></tr><tr><td>4.0 ± 1.1</td><td>98.1</td><td>—</td><td>2</td><td>35</td><td>—</td><td>—</td><td>—</td><td>Smith et al. (2014)</td></tr><tr><td>8 ± 1</td><td>75 ± 2</td><td>2 ± 0.5</td><td>—</td><td>0, 7, 14, 21, 28, 35, and 42</td><td>5.5</td><td>0.95-0.88</td><td>—</td><td>da Silva et al. (2019)</td></tr></tbody></table>

<footnote>*: The measured surface temperature when provided or when not provided the temperature setting in the chill room/chamber.</footnote>
<table><caption>**Table E.2:** The conditions and corresponding meat parameters reported for wet-ageing (WA) beef in the scientific literature</caption><thead><tr><th colspan="7">Surface parameters</th><th rowspan="2">Bag properties</th><th rowspan="2">Reference</th></tr><tr><th>T (°C)*</th><th>Pre-ageing time (days)</th><th>Ageing time (days)</th><th>pH</th><th>aw</th><th>Surface T (°C)</th></tr></thead><tbody><tr><td>-0.6 ± 1.8</td><td>9</td><td>14, 21, 28 and 35</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Laster et al. (2008)</td></tr><tr><td>0.5 ± 0.5</td><td>1</td><td>0, 7, 14, 21 and 28</td><td>5.6-5.7</td><td>—</td><td>—</td><td>—</td><td>BB3050U vacuum bags</td><td>Kahraman and Gurbuz (2019)</td></tr><tr><td>0-3</td><td>—</td><td>0</td><td>5.7</td><td>0.98-0.99<sup>a</sup></td><td>—</td><td>—</td><td>BB2050U bags, CryoVac</td><td>McSharry et al. (2021)</td></tr><tr><td>0-3</td><td>—</td><td>37</td><td>5.5</td><td>0.98-0.99<sup>a</sup></td><td>—</td><td>—</td><td>BB2050U bags, CryoVac</td><td>McSharry et al. (2021)</td></tr><tr><td>0-3</td><td>—</td><td>0</td><td>5.9</td><td>0.98-0.99<sup>a</sup></td><td>—</td><td>—</td><td>BB2050U bags, CryoVac</td><td>McSharry et al. (2021)</td></tr><tr><td>0-3</td><td>—</td><td>37</td><td>5.1</td><td>0.98-0.99<sup>a</sup></td><td>—</td><td>—</td><td>BB2050U bags, CryoVac</td><td>McSharry et al. (2021)</td></tr><tr><td>1</td><td>5</td><td>7</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Kim et al. (2020)</td></tr><tr><td>2 ± 1</td><td>—</td><td>28</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Kim et al. (2019b)</td></tr><tr><td>1</td><td>5</td><td>21</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Cryovac barrier bags, OTR 3 to 6 cm<sup>3</sup>/m<sup>2</sup> per 24 h</td><td>Kim et al. (2019b)</td></tr><tr><td>2 ± 1</td><td>—</td><td>28</td><td>—</td><td>—</td><td>—</td><td>—</td><td>oxygen-impermeable nylon bags</td><td>Oh et al. (2018)</td></tr><tr><td>1 ± 0.5</td><td>12</td><td>20 and 40</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Kim et al. (2017a)</td></tr><tr><td>1</td><td>—</td><td>21</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Kim et al. (2017a,b)</td></tr><tr><td>1</td><td>—</td><td>37</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Sitz et al. (2006)</td></tr><tr><td>1</td><td>—</td><td>7 and 21</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Not specified</td><td>Liveley et al. (2006)</td></tr><tr><td>1.6</td><td>2</td><td>13</td><td>5.6</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Stenstrom et al. (2014)</td></tr><tr><td>1 ± 2</td><td>2</td><td>14, 21, 28 and 35</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Smith et al. (2008)</td></tr><tr><td>2</td><td>2</td><td>42</td><td>5.5</td><td>—</td><td>—</td><td>—</td><td>3 mil STD barrier, Ultra</td><td>Ribeiro et al. (2021a)</td></tr><tr><td>2</td><td>2</td><td>0, 7 and 14</td><td>5.4-5.6</td><td>—</td><td>—</td><td>—</td><td>DCS00-FB-E; PROMAX</td><td>Shi et al. (2020)</td></tr><tr><td>2</td><td>2</td><td>20-60</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Ha et al. (2019)</td></tr><tr><td>2</td><td>3</td><td>7 and 14</td><td>5.6-5.7</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Owczarek-Fendor et al. (2014)</td></tr><tr><td>2</td><td>2</td><td>14</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Jiang et al. (2010)</td></tr><tr><td>2</td><td>2</td><td>7-35</td><td>5.5-5.7</td><td>—</td><td>—</td><td>—</td><td>Not specified</td><td>Lee et al. (2008)</td></tr><tr><td>2</td><td>2</td><td>2, 9, 16, and 23</td><td>5.4-5.6</td><td>—</td><td>—</td><td>—</td><td>Combivac (O<sub>2</sub> 50cm<sup>3</sup>/m<sup>2</sup> per day, CO<sub>2</sub> 150 cm<sup>3</sup>/m<sup>2</sup> per day)</td><td>Smulders et al. (2006)</td></tr><tr><td>2.9</td><td>—</td><td>35</td><td>5.6</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Mikami et al. (2021)</td></tr><tr><td>2.9</td><td>2</td><td>8</td><td>5.6</td><td>—</td><td>—</td><td>—</td><td>CryoVac<sup>®</sup> 10, BB6050</td><td>Li et al. (2014)</td></tr></tbody></table>
<table><caption>**Table E.2:** The conditions and corresponding meat parameters reported for wet-ageing (WA) beef in the scientific literature</caption><thead><tr><th colspan="7">Surface parameters</th><th rowspan="2">Bag properties</th><th rowspan="2">Reference</th></tr><tr><th>T (°C)*</th><th>Pre-ageing time (days)</th><th>Ageing time (days)</th><th>pH</th><th>aw</th><th>Surface T (°C)</th></tr></thead><tbody><tr><td>-0.6 ± 1.8</td><td>9</td><td>14, 21, 28 and 35</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Laster et al. (2008)</td></tr><tr><td>0.5 ± 0.5</td><td>1</td><td>0, 7, 14, 21 and 28</td><td>5.6–5.7</td><td>—</td><td>—</td><td>—</td><td>BB3050U vacuum bags</td><td>Kahraman and Gurbuz (2019)</td></tr><tr><td>0–3</td><td>—</td><td>0</td><td>5.7</td><td>0.98–0.99<sup>a</sup></td><td>—</td><td>—</td><td>BB2050U bags, CryoVac</td><td>McSharry et al. (2021)</td></tr><tr><td>0–3</td><td>—</td><td>37</td><td>5.5</td><td>0.98–0.99<sup>a</sup></td><td>—</td><td>—</td><td>BB2050U bags, CryoVac</td><td>McSharry et al. (2021)</td></tr><tr><td>0–3</td><td>—</td><td>0</td><td>5.9</td><td>0.98–0.99<sup>a</sup></td><td>—</td><td>—</td><td>BB2050U bags, CryoVac</td><td>McSharry et al. (2021)</td></tr><tr><td>0–3</td><td>—</td><td>37</td><td>5.1</td><td>0.98–0.99<sup>a</sup></td><td>—</td><td>—</td><td>BB2050U bags, CryoVac</td><td>McSharry et al. (2021)</td></tr><tr><td>1</td><td>5</td><td>7</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Kim et al. (2020)</td></tr><tr><td>2 ± 1</td><td>—</td><td>28</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Kim et al. (2019b)</td></tr><tr><td>1</td><td>5</td><td>21</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Cryovac barrier bags, OTR 3 to 6 cm<sup>3</sup>/m<sup>2</sup> per 24 h</td><td>Kim et al. (2019b)</td></tr><tr><td>2 ± 1</td><td>—</td><td>28</td><td>—</td><td>—</td><td>—</td><td>—</td><td>oxygen-impermeable nylon bags</td><td>Oh et al. (2018)</td></tr><tr><td>1 ± 0.5</td><td>12</td><td>20 and 40</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Kim et al. (2017a)</td></tr><tr><td>1</td><td>—</td><td>21</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Kim et al. (2017a,b)</td></tr><tr><td>1</td><td>—</td><td>37</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Sitz et al. (2006)</td></tr><tr><td>1</td><td>—</td><td>7 and 21</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Not specified</td><td>Liveley et al. (2006)</td></tr><tr><td>1.6</td><td>2</td><td>13</td><td>5.6</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Stenstrom et al. (2014)</td></tr><tr><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td></tr><tr><td>1 ± 2</td><td>2</td><td>14, 21, 28 and 35</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Smith et al. (2008)</td></tr><tr><td>2</td><td>—</td><td>42</td><td>5.5</td><td>—</td><td>—</td><td>—</td><td>3 mil STD barrier, Ultra</td><td>Ribeiro et al. (2021a)</td></tr><tr><td>2</td><td>2</td><td>0, 7 and 14</td><td>5.4–5.6</td><td>—</td><td>—</td><td>—</td><td>DCS00-FB-E; PROMAX</td><td>Shi et al. (2020)</td></tr><tr><td>2</td><td>—</td><td>20–60</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Ha et al. (2019)</td></tr><tr><td>2</td><td>3</td><td>7 and 14</td><td>5.6–5.7</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Owczarek-Fendor et al. (2014)</td></tr><tr><td>2</td><td>2</td><td>14</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Jiang et al. (2010)</td></tr><tr><td>2</td><td>—</td><td>7–35</td><td>5.5–5.7</td><td>—</td><td>—</td><td>—</td><td>Not specified</td><td>Lee et al. (2008)</td></tr><tr><td>2</td><td>—</td><td>2, 9, 16, and 23</td><td>5.4–5.6</td><td>—</td><td>—</td><td>—</td><td>Combivac (O<sub>2</sub> 50cm<sup>3</sup>/m<sup>2</sup> per day, CO<sub>2</sub> 150 cm<sup>3</sup>/m<sup>2</sup> per day)</td><td>Smulders et al. (2006)</td></tr><tr><td>2.9</td><td>—</td><td>35</td><td>5.6</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Mikami et al. (2021)</td></tr><tr><td>2.9</td><td>2</td><td>8</td><td>5.6</td><td>—</td><td>—</td><td>—</td><td>CryoVac<sup>®</sup> 10, BB6050</td><td>Li et al. (2014)</td></tr></tbody></table>
<table><thead><tr><th colspan="7">Surface parameters</th><th rowspan="2">Bag properties</th><th rowspan="2">Reference</th></tr><tr><th>T (°C)*</th><th>Pre-ageing time (days)</th><th>Ageing time (days)</th><th>pH</th><th>aw</th><th>Surface T (°C)</th></tr></thead><tbody><tr><td>2.9</td><td>2</td><td>19</td><td>5.57</td><td>—</td><td>—</td><td>CryoVac® 10, BB6050</td><td>Li et al. (2014)</td></tr><tr><td>2.9</td><td>6</td><td>14</td><td>5.6</td><td>—</td><td>—</td><td>CryoVac® 10, BB6050</td><td>Li et al. (2013)</td></tr><tr><td>3</td><td>—</td><td>28</td><td>—</td><td>—</td><td>—</td><td>Cryovac</td><td>Tittor et al. (2011)</td></tr><tr><td>3</td><td>—</td><td>1, 5, 10, 15, 23 and 31</td><td>5.6–5.9 ± 0.05</td><td>—</td><td>—</td><td>Cryovac</td><td>Vásquez et al. (2009)</td></tr><tr><td>3.0 ± 0.7</td><td>2</td><td>35</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Smith et al. (2014)</td></tr><tr><td>4</td><td>—</td><td>28</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Lee et al. (2021)</td></tr><tr><td>4</td><td>—</td><td>28</td><td>—</td><td>—</td><td>—</td><td>HFV-600 L, Hankook Fujee</td><td>Kim et al. (2020)</td></tr><tr><td>4</td><td>—</td><td>28</td><td>—</td><td>—</td><td>—</td><td>HFV-600 L, Hankook Fujee</td><td>Lee et al. (2019)</td></tr><tr><td>4</td><td>—</td><td>7</td><td>5.5–5.7</td><td>—</td><td>—</td><td>—</td><td>Gudjonsdottir et al. (2015)</td></tr><tr><td>4 ± 2</td><td>1</td><td>0, 7 and 14</td><td>5.7–6.0</td><td>—</td><td>—</td><td>Polifilm®</td><td>Cardoso et al. (2012)</td></tr><tr><td>2 or 7</td><td>—</td><td>21, 42</td><td>—</td><td>—</td><td>—</td><td>HFV-600 L, Sunkyung Co.</td><td>da Silva et al. (2021)</td></tr><tr><td>—</td><td>—</td><td>3, 7 and 14</td><td>5.5</td><td>—</td><td>—</td><td>—</td><td>Beriain et al. (2009)</td></tr><tr><td>1</td><td>—</td><td>14, 21, 28, 35, 42, and 49</td><td>—</td><td>—</td><td>—</td><td>—</td><td>Lepper-Blilie et al. (2016)</td></tr><tr><td>3.6</td><td>—</td><td>42</td><td>5.7–6.0</td><td>0.93–0.99</td><td>–0.65°C after 7 days, ranged from –0.4°C to –0.7°C (14–21 days) and between –0.23°C to –0.53°C (28–42 days)</td><td>BB3055X vacuum bags</td><td>Reid et al. (2017)</td></tr></tbody></table>

<footnote>*: The measured surface temperature when provided or when not provided the temperature setting in the chill room/chamber.</footnote>
<table><thead><tr><th colspan="6">Surface parameters</th><th rowspan="2">Bag properties</th><th rowspan="2">Reference</th></tr><tr><th>T (°C)*</th><th>Pre-ageing time (days)</th><th>Ageing time (days)</th><th>pH</th><th>aw</th><th>Surface T (°C)</th></tr></thead><tbody><tr><td>2.9</td><td>2</td><td>19</td><td>5.57</td><td>–</td><td>–</td><td>CryoVac® 10, BB6050</td><td>Li et al. (2014)</td></tr><tr><td>2.9</td><td>6</td><td>14</td><td>5.6</td><td>–</td><td>–</td><td>CryoVac® 10, BB6050</td><td>Li et al. (2013)</td></tr><tr><td>3</td><td>–</td><td>28</td><td>–</td><td>–</td><td>–</td><td>Cryovac</td><td>Tittor et al. (2011)</td></tr><tr><td>3</td><td>–</td><td>1, 5, 10, 15, 23 and 31</td><td>5.6–5.9 ± 0.05</td><td>–</td><td>–</td><td>Cryovac</td><td>Vásquez et al. (2009)</td></tr><tr><td>3.0 ± 0.7</td><td>2</td><td>35</td><td>–</td><td>–</td><td>–</td><td>–</td><td>Smith et al. (2014)</td></tr><tr><td>4</td><td>–</td><td>28</td><td>–</td><td>–</td><td>–</td><td>–</td><td>Lee et al. (2021)</td></tr><tr><td>4</td><td>–</td><td>28</td><td>–</td><td>–</td><td>–</td><td>HFV-600 L, Hankook Fujee</td><td>Kim et al. (2020)</td></tr><tr><td>4</td><td>–</td><td>28</td><td>–</td><td>–</td><td>–</td><td>HFV-600 L, Hankook Fujee</td><td>Lee et al. (2019)</td></tr><tr><td>4</td><td>–</td><td>7</td><td>5.5–5.7</td><td>–</td><td>–</td><td>–</td><td>Gudjonsdottir et al. (2015)</td></tr><tr><td>4 ± 2</td><td>1</td><td>0, 7 and 14</td><td>5.7–6.0</td><td>–</td><td>–</td><td>Polifilm®</td><td>Cardoso et al. (2012)</td></tr><tr><td>2 or 7</td><td>–</td><td>21, 42</td><td>–</td><td>–</td><td>–</td><td>HFV-600 L, Sunkyung Co.</td><td>da Silva et al. (2021)</td></tr><tr><td>–</td><td>–</td><td>3, 7 and 14</td><td>5.5</td><td>–</td><td>–</td><td>–</td><td>Beriain et al. (2009)</td></tr><tr><td>1</td><td>–</td><td>14, 21, 28, 35, 42, and 49</td><td>–</td><td>–</td><td>–</td><td>–</td><td>Lepper-Blilie et al. (2016)</td></tr><tr><td>3.6</td><td>–</td><td>42</td><td>5.7–6.0</td><td>0.93–0.99</td><td>–0.65°C after 7 days, ranged from –0.4°C to –0.7°C (14–21 days) and between –0.23°C to –0.53°C (28–42 days)</td><td>BB3055X vacuum bags</td><td>Reid et al. (2017)</td></tr></tbody></table>

<footnote>*: The measured surface temperature when provided or when not provided the temperature setting in the chill room/chamber.</footnote>
<table><caption>**Table E.3:** The conditions and corresponding meat parameters reported for wet-ageing pork and lamb in the scientific literature</caption><thead><tr><th colspan="2">Conditions</th><th colspan="4">Surface parameters</th><th rowspan="2">Bag properties</th><th rowspan="2">Reference</th></tr><tr><th>T (°C)*</th><th>Pre-ageing time (days)</th><th>Ageing time (days)</th><th>pH</th><th>aw</th><th>Surface T (°C)</th></tr></thead><tbody><tr><td colspan="8"><strong>Wet-aged pork</strong></td></tr><tr><td>-1-2°</td><td></td><td></td><td></td><td></td><td></td><td></td><td>Kim et al. (2018)</td></tr><tr><td>2 ± 0.27</td><td>30 h</td><td>0, 7, 14, 21 and 28</td><td>5.4-6.3</td><td>-</td><td>-</td><td>Bush Brothers (OTR 102 cm3/m² per day at 23°C, 65% RH; moisture transmission 7.9 g/m² per day at 37.7°C, 90% RH)</td><td>Holmer et al. (2009)</td></tr><tr><td>4</td><td>1</td><td>0-15</td><td>5.7, (5.4-6.3)</td><td>-</td><td>-</td><td>Not specified</td><td>Richardson et al. (2018, USA)</td></tr><tr><td colspan="8"><strong>Wet-aged lamb</strong></td></tr><tr><td>-1.5 ± 0.5</td><td>-</td><td>21</td><td>5.9</td><td>-</td><td>-</td><td>Cryovac® A600 barrier bag</td><td>Zhang et al. (2021)</td></tr><tr><td>2 ± 2</td><td>-</td><td>14 and 20</td><td>-</td><td>-</td><td>-</td><td>Surlyn (97 cc/m² per day at 23°C)</td><td>McKenna et al. (2003)</td></tr><tr><td>5 ± 2</td><td>1</td><td>4 and 8</td><td>5.5-5.6</td><td>-</td><td>-</td><td>"Oxygen barrier film"</td><td>Constantino et al. (2012)</td></tr></tbody></table>

OTR: O₂ transmission rate.

<footnote>*The measured surface temperature when provided or when not provided the temperature setting in the chill room/chamber.</footnote>

<footnote>*BB3055X vacuum bags: (17 cm³/m² O₂, 24 h at 23°C, 0% relative humidity; 17 cm³/m² O₂, 24 h at 23°C, 100% relative humidity; 50 cm³/m² CO₂, 24 h at 23°C, 0% relative humidity); Cryovac® BB3050U BAGS: O₂ permeability 20 cm³/m², 24 h, 1 bar (1 kPa) at 23°C and 0% relative humidity; and maximum CO₂ permeability of 100 cm³/m², 24 h, bar at 23 C and 0% relative humidity; HFV-600 L, low-density polyethylene/nylon bags: (O₂ permeability of 2 mL/m² per d at 0°C; 0.09 mm thickness; Sunkyung Co., Ltd., Seoul, Korea); Cryovac® A600 barrier bag, oxygen transmission rate 20-50 g/m² per 24 h at 23°C, Sealed Air®, Auckland, New Zealand at -1.5 ± 0.5°C; HFV-600L, Hankook Fujee Co., Ltd., Hwaseong, Korea with a low-density polyethylene/nylon bag (oxygen permeability of 22.5 mL/m² per 24 h atm at 60% relative humidity (RH)/25°C and water vapour permeability of 4.7 g/m² per 24 h at 100% RH/25°C).</footnote>

<footnote>Meat cuts used include *M. longissimus thoracis*, *M. longissimus lumborum*, *longissimus dorsi*, *Gluteus medius*, butt, rumps (middle gluteal) tenderloin (boneless) sirloin typically 1-3 but up to 12 days post mortem.</footnote>
<table><caption>**Table E.3:** The conditions and corresponding meat parameters reported for wet-ageing pork and lamb in the scientific literature</caption><thead><tr><th colspan="2">Conditions</th><th colspan="5">Surface parameters</th><th rowspan="2">Bag properties</th><th rowspan="2">Reference</th></tr><tr><th>T (°C)*</th><th>Pre-ageing time (days)</th><th>Ageing time (days)</th><th>pH</th><th>aw</th><th>Surface T (°C)</th></tr></thead><tbody><tr><td colspan="9"><strong>Wet-aged pork</strong></td></tr><tr><td>-1-2°</td><td></td><td></td><td></td><td></td><td></td><td></td><td></td><td>Kim et al. (2018)</td></tr><tr><td>2 ± 0.27</td><td>30 h</td><td>0, 7, 14, 21 and 28</td><td>5.4-6.3</td><td>-</td><td>-</td><td></td><td>Bush Brothers (OTR 102 cm3/m² per day at 23°C, 65% RH; moisture transmission 7.9 g/m² per day at 37.7°C, 90% RH)</td><td>Holmer et al. (2009)</td></tr><tr><td>4</td><td>1</td><td>0-15</td><td>5.7, (5.4-6.3)</td><td>-</td><td>-</td><td></td><td>Not specified</td><td>Richardson et al. (2018, USA)</td></tr><tr><td colspan="9"><strong>Wet-aged lamb</strong></td></tr><tr><td>-1.5 ± 0.5</td><td>-</td><td>21</td><td>5.9</td><td>-</td><td>-</td><td></td><td>Cryovac® A600 barrier bag</td><td>Zhang et al. (2021)</td></tr><tr><td>2 ± 2</td><td>-</td><td>14 and 20</td><td>-</td><td>-</td><td>-</td><td></td><td>Surlyn (97 cc/m² per day at 23°C)</td><td>McKenna et al. (2003)</td></tr><tr><td>5 ± 2</td><td>1</td><td>4 and 8</td><td>5.5-5.6</td><td>-</td><td>-</td><td></td><td>“Oxygen barrier film”</td><td>Constantino et al. (2012)</td></tr></tbody></table>

*The measured surface temperature when provided or when not provided the temperature setting in the chill room/chamber.

OTR: O₂ transmission rate.

*BB3055X vacuum bags: (17 cm³/m² O₂, 24 h at 23°C, 0% relative humidity; 17 cm³/m² O₂, 24 h at 23°C, 100% relative humidity; 50 cm³/m² CO₂, 24 h at 23°C, 0% relative humidity); Cryovac® BB3050U BAGS: O₂ permeability 20 cm³/m², 24 h, 1 bar (1 kPa) at 23°C and 0% relative humidity; and maximum CO₂ permeability of 100 cm³/m², 24 h, bar at 23 C and 0% relative humidity; HFV-600 L, low-density polyethylene/nylon bags: (O₂ permeability of 2 mL/m² per d at 0°C; 0.09 mm thickness; Sunkyung Co., Ltd., Seoul, Korea); Cryovac® A600 barrier bag, oxygen transmission rate 20-50 g/m² per 24 h at 23°C, Sealed Air®, Auckland, New Zealand at -1.5 ± 0.5°C; HFV-600L, Hankook Fujee Co., Ltd., Hwaseong, Korea with a low-density polyethylene/nylon bag (oxygen permeability of 22.5 mL/m² per 24 h atm at 60% relative humidity (RH)/25°C and water vapour permeability of 4.7 g/m² per 24 h at 100% RH/25°C).

Meat cuts used include *M. longissimus thoracis*, *M. longissimus lumborum*, *longissimus dorsi*, *Gluteus medius*, butt, rumps (middle gluteal) tenderloin (boneless) sirloin typically 1-3 but up to 12 days post mortem.
<figure><img src="image_57.png" /></figure>

# Appendix F – Tables equivalence conditions hazards and spoilage bacteria

## Dry-ageing

The maximum time or temperature (and the corresponding temperatures and times) conditions that would achieve different log increases considered equivalent to standard fresh beef preparation is shown in Table F.1. The importance of the pH and $a_w$ during ageing is illustrated by the different equivalent conditions resulting using different scenarios for these parameters. The scenarios are predicted based on scenarios with minimum, median, or maximum values of pH and $a_w$ during standard fresh meat preparation. For instance, assuming that equivalence is represented by a 1 log increase of *L. monocytogenes*, the maximum ageing time would be 77 days (at 5°C) in the minimum scenario and 20 days (at 0°C) in the maximum scenario (Table F.1). The pH and especially aw can be variable during dry-ageing, and controllable to some extent. The impact of drying rate is evaluated in Section 3.6.4.3.

<table><caption>**Table F.1:** The estimated maximum time and temperature to stay below different targets corresponding to equivalent log increases as during standard fresh beef preparation for microbiological hazards and spoilage bacteria during dry-ageing of beef. The scenarios are predicted based on scenarios with minimum, median or maximum values of pH and $a_w$</caption><thead><tr><th rowspan="2">Target</th><th colspan="2">Scenario: minimum<sup>(a)</sup></th><th colspan="2">Scenario: median<sup>(b)</sup></th><th colspan="2">Scenario: maximum<sup>(c)</sup></th></tr><tr><th>Max time (at temperature)</th><th>Max temperature (at time)</th><th>Max time (at temperature)</th><th>Max temperature (at time)</th><th>Max time (at temperature)</th><th>Max temperature (at time)</th></tr></thead><tbody><tr><td><strong>Beef</strong></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td><em>L. monocytogenes</em></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>77 (5)</td><td>5 (77)</td><td>60 (0)</td><td>1 (20)</td><td>—<sup>(e)</sup></td><td>—</td></tr><tr><td>1.0</td><td>77 (5)</td><td>5 (77)</td><td>77 (0)</td><td>2 (20)</td><td>20 (0)</td><td>0 (20)</td></tr><tr><td>2.0</td><td>77 (5)</td><td>5 (77)</td><td>77 (1)</td><td>4 (15)</td><td>40 (0)</td><td>1 (22)</td></tr><tr><td>3.0</td><td>77 (5)</td><td>5 (77)</td><td>77 (1)</td><td>5 (18)</td><td>61 (0)</td><td>2 (21)</td></tr><tr><td>4.0</td><td>77 (5)</td><td>5 (77)</td><td>77 (2)</td><td>5 (24)</td><td>77 (0)</td><td>3 (19)</td></tr><tr><td><strong>LAB</strong></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>77 (5)</td><td>5 (77)</td><td>19 (0)</td><td>0 (19)</td><td>—</td><td>—</td></tr><tr><td>1.0</td><td>77 (5)</td><td>5 (77)</td><td>39 (0)</td><td>2 (15)</td><td>—</td><td>—</td></tr><tr><td>2.0</td><td>77 (5)</td><td>5 (77)</td><td>77 (0)</td><td>4 (18)</td><td>24 (0)</td><td>1 (17)</td></tr><tr><td>3.0</td><td>77 (5)</td><td>5 (77)</td><td>77 (0)</td><td>5 (22)</td><td>36 (0)</td><td>2 (19)</td></tr><tr><td>4.0</td><td>77 (5)</td><td>5 (77)</td><td>77 (1)</td><td>5 (29)</td><td>48 (0)</td><td>4 (15)</td></tr><tr><td><em>Pseudomonas</em><sup>(d)</sup></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>77 (5)</td><td>5 (77)</td><td>—</td><td>—</td><td>—</td><td>—</td></tr><tr><td>1.0</td><td>77 (5)</td><td>5 (77)</td><td>15 (0)</td><td>0 (15)</td><td>—</td><td>—</td></tr><tr><td>2.0</td><td>77 (5)</td><td>5 (77)</td><td>31 (0)</td><td>3 (16)</td><td>—</td><td>—</td></tr><tr><td>3.0</td><td>77 (5)</td><td>5 (77)</td><td>46 (0)</td><td>5 (17)</td><td>—</td><td>—</td></tr><tr><td>4.0</td><td>77 (5)</td><td>5 (77)</td><td>62 (0)</td><td>5 (22)</td><td>—</td><td>—</td></tr></tbody></table>

(a): Minimum scenario – dry-ageing: pH = 5.5, aw = 0.92.

(b): Median scenario – dry-ageing: pH = 5.85, aw = 0.955.

(c): Maximum scenario – dry-ageing: pH = 6.2, aw = 0.99.

(d): Only temperature and aw (not pH) in a *Pseudomonas* predictive model.

(e): ‘-’ indicates that none of the evaluated conditions result in log increases below the target.

## Wet-ageing

The maximum time or temperature (and the corresponding temperatures and times) conditions that would achieve different log increases considered equivalent to standard fresh meat preparation of beef is shown in Table F.2. The importance of the pH and $a_w$ during ageing is illustrated by the different equivalent conditions resulting using different scenarios for these parameters. For instance, assuming that equivalence in pork is represented by a 1 log increase of *L. monocytogenes*, the maximum ageing time would be 28 days (at 3°C) in the minimum scenario and 26 days (at 0°C) in the maximum scenario (Table F.2). The maximum temperature for 1 log increase equivalence is 5°C but
# Appendix F – Tables equivalence conditions hazards and spoilage bacteria

## Dry-ageing

The maximum time or temperature (and the corresponding temperatures and times) conditions that would achieve different log increases considered equivalent to standard fresh beef preparation is shown in Table F.1. The importance of the pH and $a_w$ during ageing is illustrated by the different equivalent conditions resulting using different scenarios for these parameters. The scenarios are predicted based on scenarios with minimum, median, or maximum values of pH and $a_w$ during standard fresh meat preparation. For instance, assuming that equivalence is represented by a 1 log increase of *L. monocytogenes*, the maximum ageing time would be 77 days (at 5°C) in the minimum scenario and 20 days (at 0°C) in the maximum scenario (Table F.1). The pH and especially aw can be variable during dry-ageing, and controllable to some extent. The impact of drying rate is evaluated in Section 3.6.4.3.

<table><caption>**Table F.1:** The estimated maximum time and temperature to stay below different targets corresponding to equivalent log increases as during standard fresh beef preparation for microbiological hazards and spoilage bacteria during dry-ageing of beef. The scenarios are predicted based on scenarios with minimum, median or maximum values of pH and $a_w$</caption><thead><tr><th rowspan="2">Target</th><th colspan="2">Scenario: minimum<sup>(a)</sup></th><th colspan="2">Scenario: median<sup>(b)</sup></th><th colspan="2">Scenario: maximum<sup>(c)</sup></th></tr><tr><th>Max time (at temperature)</th><th>Max temperature (at time)</th><th>Max time (at temperature)</th><th>Max temperature (at time)</th><th>Max time (at temperature)</th><th>Max temperature (at time)</th></tr></thead><tbody><tr><td><strong>Beef</strong></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td><em>L. monocytogenes</em></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>77 (5)</td><td>5 (77)</td><td>60 (0)</td><td>1 (20)</td><td>—<sup>(e)</sup></td><td>—</td></tr><tr><td>1.0</td><td>77 (5)</td><td>5 (77)</td><td>77 (0)</td><td>2 (20)</td><td>20 (0)</td><td>0 (20)</td></tr><tr><td>2.0</td><td>77 (5)</td><td>5 (77)</td><td>77 (1)</td><td>4 (15)</td><td>40 (0)</td><td>1 (22)</td></tr><tr><td>3.0</td><td>77 (5)</td><td>5 (77)</td><td>77 (1)</td><td>5 (18)</td><td>61 (0)</td><td>2 (21)</td></tr><tr><td>4.0</td><td>77 (5)</td><td>5 (77)</td><td>77 (2)</td><td>5 (24)</td><td>77 (0)</td><td>3 (19)</td></tr><tr><td><strong>LAB</strong></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>77 (5)</td><td>5 (77)</td><td>19 (0)</td><td>0 (19)</td><td>—</td><td>—</td></tr><tr><td>1.0</td><td>77 (5)</td><td>5 (77)</td><td>39 (0)</td><td>2 (15)</td><td>—</td><td>—</td></tr><tr><td>2.0</td><td>77 (5)</td><td>5 (77)</td><td>77 (0)</td><td>4 (18)</td><td>24 (0)</td><td>1 (17)</td></tr><tr><td>3.0</td><td>77 (5)</td><td>5 (77)</td><td>77 (0)</td><td>5 (22)</td><td>36 (0)</td><td>2 (19)</td></tr><tr><td>4.0</td><td>77 (5)</td><td>5 (77)</td><td>77 (1)</td><td>5 (29)</td><td>48 (0)</td><td>4 (15)</td></tr><tr><td><em>Pseudomonas</em><sup>(d)</sup></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>77 (5)</td><td>5 (77)</td><td>—</td><td>—</td><td>—</td><td>—</td></tr><tr><td>1.0</td><td>77 (5)</td><td>5 (77)</td><td>15 (0)</td><td>0 (15)</td><td>—</td><td>—</td></tr><tr><td>2.0</td><td>77 (5)</td><td>5 (77)</td><td>31 (0)</td><td>3 (16)</td><td>—</td><td>—</td></tr><tr><td>3.0</td><td>77 (5)</td><td>5 (77)</td><td>46 (0)</td><td>5 (17)</td><td>—</td><td>—</td></tr><tr><td>4.0</td><td>77 (5)</td><td>5 (77)</td><td>62 (0)</td><td>5 (22)</td><td>—</td><td>—</td></tr></tbody></table>

(a): Minimum scenario – dry-ageing: pH = 5.5, aw = 0.92.

(b): Median scenario – dry-ageing: pH = 5.85, aw = 0.955.

(c): Maximum scenario – dry-ageing: pH = 6.2, aw = 0.99.

(d): Only temperature and aw (not pH) in a *Pseudomonas* predictive model.

(e): ‘-’ indicates that none of the evaluated conditions result in log increases below the target.

## Wet-ageing

The maximum time or temperature (and the corresponding temperatures and times) conditions that would achieve different log increases considered equivalent to standard fresh meat preparation of beef is shown in Table F.2. The importance of the pH and $a_w$ during ageing is illustrated by the different equivalent conditions resulting using different scenarios for these parameters. For instance, assuming that equivalence in pork is represented by a 1 log increase of *L. monocytogenes*, the maximum ageing time would be 28 days (at 3°C) in the minimum scenario and 26 days (at 0°C) in the maximum scenario (Table F.2). The maximum temperature for 1 log increase equivalence is 5°C but
then maximum ageing time is only 14 days, whereas under the maximum pork scenario the maximum temperature is 3°C and ageing time only 6 days, i.e. only two more days than standard fresh meat preparation. The predictive model for *Yersinia* is only including temperature, and not $a_w$ or pH so the results are the same for all scenarios. The impact of additional factors that may influence the predicted log increase are evaluated in Section 3.4.4.

<table><caption>**Table F.2:** The estimated maximum time and temperature to stay below different targets corresponding to equivalent log increases as during standard fresh meat preparation for microbiological hazards and spoilage bacteria during wet-ageing of beef, pork and lamb. The scenarios are predicted based on the minimum, median or maximum values of pH and $a_w$. Maximum time evaluated was 49 days</caption><thead><tr><th rowspan="2">Target</th><th colspan="2">Scenario: minimum<sup>(a)</sup></th><th colspan="2">Scenario: median<sup>(b)</sup></th><th colspan="2">Scenario: maximum<sup>(c)</sup></th></tr><tr><th>Max time (at temperature)</th><th>Max temperature (at time)</th><th>Max time (at temperature)</th><th>Max temperature (at time)</th><th>Max time (at temperature)</th><th>Max temperature (at time)</th></tr></thead><tbody><tr><td><strong>Beef</strong></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td><em>L. monocytogenes</em></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>49 (3)</td><td>4 (25)</td><td>23 (0)</td><td>0 (23)</td><td>—<sup>(e)</sup></td><td>—</td></tr><tr><td>1.0</td><td>49 (4)</td><td>5 (29)</td><td>46 (0)</td><td>1 (23)</td><td>28 (0)</td><td>1 (15)</td></tr><tr><td>2.0</td><td>49 (5)</td><td>4 (49)</td><td>49 (0)</td><td>3 (19)</td><td>49 (0)</td><td>2 (19)</td></tr><tr><td>3.0</td><td>49 (5)</td><td>5 (49)</td><td>49 (1)</td><td>5 (16)</td><td>49 (0)</td><td>3 (20)</td></tr><tr><td>4.0</td><td>49 (5)</td><td>5 (49)</td><td>49 (2)</td><td>5 (22)</td><td>49 (1)</td><td>5 (15)</td></tr><tr><td><em>LAB</em></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td></tr><tr><td>1.0</td><td>20 (0)</td><td>0 (20)</td><td>15 (0)</td><td>0 (15)</td><td>—</td><td>—</td></tr><tr><td>2.0</td><td>40 (0)</td><td>3 (16)</td><td>30 (0)</td><td>2 (15)</td><td>24 (0)</td><td>1 (17)</td></tr><tr><td>3.0</td><td>49 (0)</td><td>5 (16)</td><td>45 (0)</td><td>3 (18)</td><td>36 (0)</td><td>2 (19)</td></tr><tr><td>4.0</td><td>49 (1)</td><td>5 (21)</td><td>49 (0)</td><td>5 (15)</td><td>48 (0)</td><td>4 (15)</td></tr><tr><td><strong>Pork</strong></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td><em>L. monocytogenes</em></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>28 (2)</td><td>5 (7)</td><td>17 (0)</td><td>2 (5)</td><td>13 (0)</td><td>1 (7)</td></tr><tr><td>1.0</td><td>28 (3)</td><td>5 (14)</td><td>28 (0)</td><td>4 (5)</td><td>26 (0)</td><td>3 (6)</td></tr><tr><td>2.0</td><td>28 (5)</td><td>5 (28)</td><td>28 (1)</td><td>5 (9)</td><td>28 (1)</td><td>5 (6)</td></tr><tr><td>3.0</td><td>28 (5)</td><td>5 (28)</td><td>28 (2)</td><td>5 (13)</td><td>28 (1)</td><td>5 (10)</td></tr><tr><td>4.0</td><td>28 (5)</td><td>5 (28)</td><td>28 (3)</td><td>5 (18)</td><td>28 (2)</td><td>5 (13)</td></tr><tr><td><em>LAB</em></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>28 (0)</td><td>4 (5)</td><td>9 (0)</td><td>1 (6)</td><td>6 (0)</td><td>0 (6)</td></tr><tr><td>1.0</td><td>28 (1)</td><td>5 (9)</td><td>18 (0)</td><td>4 (5)</td><td>12 (0)</td><td>2 (6)</td></tr><tr><td>2.0</td><td>28 (3)</td><td>5 (19)</td><td>28 (0)</td><td>5 (9)</td><td>24 (0)</td><td>5 (6)</td></tr><tr><td>3.0</td><td>28 (5)</td><td>5 (28)</td><td>28 (2)</td><td>5 (14)</td><td>28 (0)</td><td>5 (9)</td></tr><tr><td>4.0</td><td>28 (5)</td><td>5 (28)</td><td>28 (3)</td><td>5 (18)</td><td>28 (1)</td><td>5 (12)</td></tr><tr><td><em>Yersinia</em><sup>(d)</sup></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td></tr><tr><td>1.0</td><td>8 (0)</td><td>1 (5)</td><td>8 (0)</td><td>1 (5)</td><td>8 (0)</td><td>1 (5)</td></tr><tr><td>2.0</td><td>16 (0)</td><td>4 (5)</td><td>16 (0)</td><td>4 (5)</td><td>16 (0)</td><td>4 (5)</td></tr><tr><td>3.0</td><td>24 (0)</td><td>5 (6)</td><td>24 (0)</td><td>5 (6)</td><td>24 (0)</td><td>5 (6)</td></tr><tr><td>4.0</td><td>28 (0)</td><td>5 (8)</td><td>28 (0)</td><td>5 (8)</td><td>28 (0)</td><td>5 (8)</td></tr><tr><td><strong>Lamb</strong></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td><em>L. monocytogenes</em></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>28 (2)</td><td>5 (6)</td><td>26 (0)</td><td>3 (5)</td><td>14 (0)</td><td>1 (7)</td></tr><tr><td>1.0</td><td>28 (3)</td><td>5 (12)</td><td>28 (0)</td><td>5 (5)</td><td>28 (0)</td><td>3 (6)</td></tr></tbody></table>
then maximum ageing time is only 14 days, whereas under the maximum pork scenario the maximum temperature is 3°C and ageing time only 6 days, i.e. only two more days than standard fresh meat preparation. The predictive model for *Yersinia* is only including temperature, and not $a_w$ or pH so the results are the same for all scenarios. The impact of additional factors that may influence the predicted log increase are evaluated in Section 3.4.4.

<table><caption>**Table F.2:** The estimated maximum time and temperature to stay below different targets corresponding to equivalent log increases as during standard fresh meat preparation for microbiological hazards and spoilage bacteria during wet-ageing of beef, pork and lamb. The scenarios are predicted based on the minimum, median or maximum values of pH and $a_w$. Maximum time evaluated was 49 days</caption><thead><tr><th rowspan="2">Target</th><th colspan="2">Scenario: minimum<sup>(a)</sup></th><th colspan="2">Scenario: median<sup>(b)</sup></th><th colspan="2">Scenario: maximum<sup>(c)</sup></th></tr><tr><th>Max time (at temperature)</th><th>Max temperature (at time)</th><th>Max time (at temperature)</th><th>Max temperature (at time)</th><th>Max time (at temperature)</th><th>Max temperature (at time)</th></tr></thead><tbody><tr><td><strong>Beef</strong></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td><em>L. monocytogenes</em></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>49 (3)</td><td>4 (25)</td><td>23 (0)</td><td>0 (23)</td><td>—<sup>(e)</sup></td><td>—</td></tr><tr><td>1.0</td><td>49 (4)</td><td>5 (29)</td><td>46 (0)</td><td>1 (23)</td><td>28 (0)</td><td>1 (15)</td></tr><tr><td>2.0</td><td>49 (5)</td><td>4 (49)</td><td>49 (0)</td><td>3 (19)</td><td>49 (0)</td><td>2 (19)</td></tr><tr><td>3.0</td><td>49 (5)</td><td>5 (49)</td><td>49 (1)</td><td>5 (16)</td><td>49 (0)</td><td>3 (20)</td></tr><tr><td>4.0</td><td>49 (5)</td><td>5 (49)</td><td>49 (2)</td><td>5 (22)</td><td>49 (1)</td><td>5 (15)</td></tr><tr><td><em>LAB</em></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td></tr><tr><td>1.0</td><td>20 (0)</td><td>0 (20)</td><td>15 (0)</td><td>0 (15)</td><td>—</td><td>—</td></tr><tr><td>2.0</td><td>40 (0)</td><td>3 (16)</td><td>30 (0)</td><td>2 (15)</td><td>24 (0)</td><td>1 (17)</td></tr><tr><td>3.0</td><td>49 (0)</td><td>5 (16)</td><td>45 (0)</td><td>3 (18)</td><td>36 (0)</td><td>2 (19)</td></tr><tr><td>4.0</td><td>49 (1)</td><td>5 (21)</td><td>49 (0)</td><td>5 (15)</td><td>48 (0)</td><td>4 (15)</td></tr><tr><td><strong>Pork</strong></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td><em>L. monocytogenes</em></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>28 (2)</td><td>5 (7)</td><td>17 (0)</td><td>2 (5)</td><td>13 (0)</td><td>1 (7)</td></tr><tr><td>1.0</td><td>28 (3)</td><td>5 (14)</td><td>28 (0)</td><td>4 (5)</td><td>26 (0)</td><td>3 (6)</td></tr><tr><td>2.0</td><td>28 (5)</td><td>5 (28)</td><td>28 (1)</td><td>5 (9)</td><td>28 (1)</td><td>5 (6)</td></tr><tr><td>3.0</td><td>28 (5)</td><td>5 (28)</td><td>28 (2)</td><td>5 (13)</td><td>28 (1)</td><td>5 (10)</td></tr><tr><td>4.0</td><td>28 (5)</td><td>5 (28)</td><td>28 (3)</td><td>5 (18)</td><td>28 (2)</td><td>5 (13)</td></tr><tr><td><em>LAB</em></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>28 (0)</td><td>4 (5)</td><td>9 (0)</td><td>1 (6)</td><td>6 (0)</td><td>0 (6)</td></tr><tr><td>1.0</td><td>28 (1)</td><td>5 (9)</td><td>18 (0)</td><td>4 (5)</td><td>12 (0)</td><td>2 (6)</td></tr><tr><td>2.0</td><td>28 (3)</td><td>5 (19)</td><td>28 (0)</td><td>5 (9)</td><td>24 (0)</td><td>5 (6)</td></tr><tr><td>3.0</td><td>28 (5)</td><td>5 (28)</td><td>28 (2)</td><td>5 (14)</td><td>28 (0)</td><td>5 (9)</td></tr><tr><td>4.0</td><td>28 (5)</td><td>5 (28)</td><td>28 (3)</td><td>5 (18)</td><td>28 (1)</td><td>5 (12)</td></tr><tr><td><em>Yersinia</em><sup>(d)</sup></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td><td>—</td></tr><tr><td>1.0</td><td>8 (0)</td><td>1 (5)</td><td>8 (0)</td><td>1 (5)</td><td>8 (0)</td><td>1 (5)</td></tr><tr><td>2.0</td><td>16 (0)</td><td>4 (5)</td><td>16 (0)</td><td>4 (5)</td><td>16 (0)</td><td>4 (5)</td></tr><tr><td>3.0</td><td>24 (0)</td><td>5 (6)</td><td>24 (0)</td><td>5 (6)</td><td>24 (0)</td><td>5 (6)</td></tr><tr><td>4.0</td><td>28 (0)</td><td>5 (8)</td><td>28 (0)</td><td>5 (8)</td><td>28 (0)</td><td>5 (8)</td></tr><tr><td><strong>Lamb</strong></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td><em>L. monocytogenes</em></td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>28 (2)</td><td>5 (6)</td><td>26 (0)</td><td>3 (5)</td><td>14 (0)</td><td>1 (7)</td></tr><tr><td>1.0</td><td>28 (3)</td><td>5 (12)</td><td>28 (0)</td><td>5 (5)</td><td>28 (0)</td><td>3 (6)</td></tr></tbody></table>
<table><thead><tr><th rowspan="2">Target</th><th colspan="2">Scenario: minimum<sup>(a)</sup></th><th colspan="2">Scenario: median<sup>(b)</sup></th><th colspan="2">Scenario: maximum<sup>(c)</sup></th></tr><tr><th>Max time (at temperature)</th><th>Max temperature (at time)</th><th>Max time (at temperature)</th><th>Max temperature (at time)</th><th>Max time (at temperature)</th><th>Max temperature (at time)</th></tr></thead><tbody><tr><td>2.0</td><td>28 (4)</td><td>5 (24)</td><td>28 (2)</td><td>5 (11)</td><td>28 (1)</td><td>5 (7)</td></tr><tr><td>3.0</td><td>28 (5)</td><td>5 (28)</td><td>28 (3)</td><td>5 (17)</td><td>28 (2)</td><td>5 (11)</td></tr><tr><td>4.0</td><td>28 (5)</td><td>5 (28)</td><td>28 (4)</td><td>5 (23)</td><td>28 (2)</td><td>5 (15)</td></tr><tr><td>LAB</td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>28 (0)</td><td>4 (5)</td><td>9 (0)</td><td>1 (6)</td><td>6 (0)</td><td>0 (6)</td></tr><tr><td>1.0</td><td>28 (1)</td><td>5 (9)</td><td>18 (0)</td><td>4 (5)</td><td>12 (0)</td><td>2 (6)</td></tr><tr><td>2.0</td><td>28 (3)</td><td>5 (18)</td><td>28 (0)</td><td>5 (9)</td><td>24 (0)</td><td>5 (6)</td></tr><tr><td>3.0</td><td>28 (5)</td><td>5 (28)</td><td>28 (2)</td><td>5 (14)</td><td>28 (0)</td><td>5 (9)</td></tr><tr><td>4.0</td><td>28 (5)</td><td>5 (28)</td><td>28 (3)</td><td>5 (19)</td><td>28 (1)</td><td>5 (12)</td></tr></tbody></table>

(a): Minimum scenario – beef: pH = 5.1, aw = 0.97, Minimum scenario – pork: pH = 5.4, aw = 0.95, Minimum scenario – lamb: pH = 5.5, aw = 0.95.

(b): Median scenario – beef: pH = 5.5, aw = 0.98, Median scenario – pork: pH = 5.85, aw = 0.97, Median scenario – lamb: pH = 5.7, aw = 0.97.

(c): Maximum scenario – beef: pH = 5.9, aw = 0.99, Maximum scenario – pork: pH = 6.3, aw = 0.99, Maximum scenario – lamb: pH = 5.9, aw = 0.99.

(d): *Yersinia* predictive model is a temperature only model, not pH or aw included in the model.

(e): ‘-’ indicates that none of the evaluated conditions result in log increases below the target.
<table><thead><tr><th rowspan="2">Target</th><th colspan="2">Scenario: minimum<sup>(a)</sup></th><th colspan="2">Scenario: median<sup>(b)</sup></th><th colspan="2">Scenario: maximum<sup>(c)</sup></th></tr><tr><th>Max time (at temperature)</th><th>Max temperature (at time)</th><th>Max time (at temperature)</th><th>Max temperature (at time)</th><th>Max time (at temperature)</th><th>Max temperature (at time)</th></tr></thead><tbody><tr><td>2.0</td><td>28 (4)</td><td>5 (24)</td><td>28 (2)</td><td>5 (11)</td><td>28 (1)</td><td>5 (7)</td></tr><tr><td>3.0</td><td>28 (5)</td><td>5 (28)</td><td>28 (3)</td><td>5 (17)</td><td>28 (2)</td><td>5 (11)</td></tr><tr><td>4.0</td><td>28 (5)</td><td>5 (28)</td><td>28 (4)</td><td>5 (23)</td><td>28 (2)</td><td>5 (15)</td></tr><tr><td>LAB</td><td></td><td></td><td></td><td></td><td></td><td></td></tr><tr><td>0.5</td><td>28 (0)</td><td>4 (5)</td><td>9 (0)</td><td>1 (6)</td><td>6 (0)</td><td>0 (6)</td></tr><tr><td>1.0</td><td>28 (1)</td><td>5 (9)</td><td>18 (0)</td><td>4 (5)</td><td>12 (0)</td><td>2 (6)</td></tr><tr><td>2.0</td><td>28 (3)</td><td>5 (18)</td><td>28 (0)</td><td>5 (9)</td><td>24 (0)</td><td>5 (6)</td></tr><tr><td>3.0</td><td>28 (5)</td><td>5 (28)</td><td>28 (2)</td><td>5 (14)</td><td>28 (0)</td><td>5 (9)</td></tr><tr><td>4.0</td><td>28 (5)</td><td>5 (28)</td><td>28 (3)</td><td>5 (19)</td><td>28 (1)</td><td>5 (12)</td></tr></tbody></table>

(a): Minimum scenario – beef: pH = 5.1, aw = 0.97, Minimum scenario – pork: pH = 5.4, aw = 0.95, Minimum scenario – lamb: pH = 5.5, aw = 0.95.

(b): Median scenario – beef: pH = 5.5, aw = 0.98, Median scenario – pork: pH = 5.85, aw = 0.97, Median scenario – lamb: pH = 5.7, aw = 0.97.

(c): Maximum scenario – beef: pH = 5.9, aw = 0.99, Maximum scenario – pork: pH = 6.3, aw = 0.99, Maximum scenario – lamb: pH = 5.9, aw = 0.99.

(d): *Yersinia* predictive model is a temperature only model, not pH or aw included in the model.

(e): ‘-’ indicates that none of the evaluated conditions result in log increases below the target.
# Appendix G – Predicted log increases of pathogens and spoilage bacteria during standard fresh meat preparation and ageing (ToR3)

The predicted $log_{10}$ increase during ageing and standard fresh meat preparation. Numbers represent the range of predicted increases, min, median and max:

* Standard fresh meat preparation of beef:

* Lm: After 14 days min = 0, median = 1.1, max = 3.7

* LAB: After 14 days min = 0.8, median = 2.0, max = 4.5

* CB: After 14 days min = 0, median = 0, max = 0.3

* Dry-aged beef:

* Lm: After 77 days min = 0.1, median = 5.1, max > 10

* LAB: After 77 days min = 0.8, median = 6.3, max > 10

* PS: After 77 days min = 0, median > 10, max > 10

* Wet-aged beef

* Lm: After 49 days min = 0.2, median = 3.8, max > 10

* LAB: After 49 days min = 2.8, median = 6.9, max > 10

* CB: After 49 days min = 0, median = 0, max = 0.9

* Standard fresh meat preparation of pork

* Lm: After 4 days min = 0.1, median = 0.4, max = 0.6

* Ye: After 4 days min = 0.4, median = 0.9, max = 1.4

* CB: After 4 days min = 0, median = 0, max = 0.1

* LAB: After 4 days min = 0.1, median = 0.5, max = 0.9

* Wet-aged pork

* Lm: After 28 days min = 0.4, median = 2.1, max = 4.9

* Ye: After 28 days min = 2.9, median = 6.1, max = 9.9

* CB: After 28 days min = 0, median = 0, max = 0.3

* LAB: After 28 days min = 1.1, median = 3.2, max = 6.4

* Standard fresh meat preparation of lamb

* Lm: After 4 days min = 0.1, median = 0.4, max = 1.1

* CB: After 4 days min = 0, median = 0, max = 0.2

* LAB: After 4 days min = 0.1, median = 0.6, max = 1.3

* Wet-aged lamb

* days min = 0.2, median = 2.0, max = 5.8

* CB: After 21 days min = 0, median = 0, max = 1.0

* LAB: After 21 days min = 0.6, median = 3.0, max = 6.8
# Appendix G – Predicted log increases of pathogens and spoilage bacteria during standard fresh meat preparation and ageing (ToR3)

The predicted $log_{10}$ increase during ageing and standard fresh meat preparation. Numbers represent the range of predicted increases, min, median and max:

* Standard fresh meat preparation of beef:

* Lm: After 14 days min = 0, median = 1.1, max = 3.7

* LAB: After 14 days min = 0.8, median = 2.0, max = 4.5

* CB: After 14 days min = 0, median = 0, max = 0.3

* Dry-aged beef:

* Lm: After 77 days min = 0.1, median = 5.1, max > 10

* LAB: After 77 days min = 0.8, median = 6.3, max > 10

* PS: After 77 days min = 0, median > 10, max > 10

* Wet-aged beef

* Lm: After 49 days min = 0.2, median = 3.8, max > 10

* LAB: After 49 days min = 2.8, median = 6.9, max > 10

* CB: After 49 days min = 0, median = 0, max = 0.9

* Standard fresh meat preparation of pork

* Lm: After 4 days min = 0.1, median = 0.4, max = 0.6

* Ye: After 4 days min = 0.4, median = 0.9, max = 1.4

* CB: After 4 days min = 0, median = 0, max = 0.1

* LAB: After 4 days min = 0.1, median = 0.5, max = 0.9

* Wet-aged pork

* Lm: After 28 days min = 0.4, median = 2.1, max = 4.9

* Ye: After 28 days min = 2.9, median = 6.1, max = 9.9

* CB: After 28 days min = 0, median = 0, max = 0.3

* LAB: After 28 days min = 1.1, median = 3.2, max = 6.4

* Standard fresh meat preparation of lamb

* Lm: After 4 days min = 0.1, median = 0.4, max = 1.1

* CB: After 4 days min = 0, median = 0, max = 0.2

* LAB: After 4 days min = 0.1, median = 0.6, max = 1.3

* Wet-aged lamb

* days min = 0.2, median = 2.0, max = 5.8

* CB: After 21 days min = 0, median = 0, max = 1.0

* LAB: After 21 days min = 0.6, median = 3.0, max = 6.8