Abundance of bacterial families in carcass swabs, environmental swabs, beefsteaks at time zero (t0) and after one week of aerobic storage at 4°C (t6) in experiment 1 (panel a) and experiment 2 (panel b).

<p>Beefsteaks samples are labeled according to the beef cut of origin: A, brisket; B, chuck; C, thick-flank. Color key legend shows only bacterial families with >8% abundance.</p>