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, Gowda, Tanuja K. G. M., De Zutter L, Van Royen Geert, and Van Damme Inge , Food Microbiology, Jan-04-2022, Volume 102, (2022)