Comparison of indicators of microbial quality of meat during aerobic cold storage.

@article{Byun2003ComparisonOI,
  title={Comparison of indicators of microbial quality of meat during aerobic cold storage.},
  author={Joon-Seok Byun and Joong Seok Min and Il Suk Kim and J Kim and Myung-Sub Chung and Mooha Lee},
  journal={Journal of food protection},
  year={2003},
  volume={66 9},
  pages={1733-7}
}
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… CONTINUE READING