The Microbiology Involved in Beef Chilling and Storage

Abstract

Not many know how microbiology plays a role in beef and primals during storage and chilling stages. A study was conducted to see how much spoilage bacteria is actually found on carcasses within these early stages of production. “Total viable count (TVC), total Enterobacteriacae count (TEC), Pseudomonas spp., lactic acid bacteria (LAB), Brochothrix thermosphacta and Clostridium spp. were monitored on beef carcasses (n 1⁄4 30) and primals (n 1⁄4 105) during chilled storage.” The Core temperature and pH levels were also recorded and monitored during the experiment. Clostridium and Pseudomonas spp. Were common bacteria known to be found on carcasses.