%0 Journal Article %J Food Microbiology %D 2022 %T Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium %A Tanuja K.G.M. Gowda %A De Zutter, L %A Geert Van Royen %A Inge Van Damme %B Food Microbiology %V 102 %8 Jan-04-2022 %G eng %R 10.1016/j.fm.2021.103919