Aged meat, increasingly popular with the food industry and restaurants, does not pose any greater health risk to consumers than fresh meat if aged under controlled conditions, according to a scientific opinion from the European Food Safety Authority (EFSA) published on Thursday 19 January.
Ageing of meat is a controlled process in which microbes and enzymes work to break down connective tissue, making the meat more tender and flavourful.
EFSA experts have identified pathogens and...