Comparison of Indicators of Microbial Quality of Meat during Aerobic Cold Storage
- 1 September 2003
- journal article
- research article
- Published by Elsevier BV in Journal of Food Protection
- Vol. 66 (9), 1733-1737
- https://doi.org/10.4315/0362-028x-66.9.1733
Abstract
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°C under aerobic conditions. Fresh loins of beef and pork were packaged aerobically and stored at 0 ± 1°C for 22 days and at 4 ± 1°C for 12 days or until the total plate counts (TPCs) for these loins exceeded 108 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.Keywords
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