Comparison of indicators of microbial quality of meat during aerobic cold storage.
This study was undertaken to evaluate various indicators for the prediction of the microbial quality of pork and beef loins during cold storage at 0 and 4 degrees C under aerobic conditions. Fresh loins of beef and pork were packaged aerobically and stored at 0 +/- 1 degrees C for 22 days and at 4 +/- 1 degrees C for 12 days or until the total plate counts (TPCs) for these loins exceeded 10(8) CFU/ml. During storage, samples were taken periodically for the measurement of TPCs, psychrotrophic bacterial counts, amine contents, volatile basic nitrogen (VBN) values, thiobarbituric acid values, D-glucose contents, L-lactate contents, pH, and electrical conductivity. Correlation coefficients were ca. 0.90 for all indicators except pH and conductivity. However, VBN and D-glucose contents showed the best correlation with bacterial counts at both temperatures for both beef and pork. Therefore, VBN and D-glucose could potentially be used as indicators in predicting the microbial quality of beef and pork during chilled storage under aerobic conditions.
D000818:Animals; D002417:Cattle; D003080:Cold Temperature; D015169:Colony Count, Microbial; D004553:Electric Conductivity; D005069:Evaluation Studies as Topic; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000382:microbiology* / Q000592:standards*; D013552:Swine; D013997:Time Factors