Microbial Flora of Meat Products and Growth Characteristic of Some Isolates
1987 Volume 58 Issue 10 Pages 850-858
Details
1987 Volume 58 Issue 10 Pages 850-858
Commercial meat products were classified into five groups followingas, 1).uncooked meat products (group A), 2). sliced cooked meat products packed in vacuo after cooking (group B), 3). cooked meat products pillow-packed after cooking (group C), 4).cooked meat products packed in vacuo after cooking (group D) and 5). meat products cooked after packing (group E).And they were studied to determine the viable counts and microbial flora at various stage after processing or packing date.The inhibitory effect of nitrite and sorbate on lactobacilli and streptococci isolated from group B, C and D were examined by incubation at 2, 5, 10, 15 and 25°C in a model medium.
The results obtained can be summerized as follows.
1.The viable counts of group A purchased within a week after packing were found to be about 105per gram, but no significant increase of viable counts was observed until seven weeks after packing.The viable counts of groups B and Dincreased in the same way with stage after packing, and it was found that the viable counts of group B tended to be one order higher than those of group D. The rate of increase in the viable counts of group C was the highest and counts were found to be 107per gram at three weeks after packing.Scarcely viable counts detected from group E was ob-served.
2.The predominant genera of groups A, C and E were Streptococcus, LactobacillusandBacillus, respectively, and no change of these flora with stage after packing was ob-served.On the other hand, the detection ration ofLactobacillusandStreptococcusisolated from group B and D, respectively was inclined to increase with stage after packing.
3.Lactobacillus farciminis and L.coryniformisisolated from group C, L.caseifrom group B and Streptococcus faecalis from group D grew at 5°C andS.faeciumfrom group D did at 2°C in the model medium.No inhibitory effect of nitrite and sorbate on lactobacilli was observed, regardless of the temperature of incubation. However, the growth of streptococci were inhibited by using nitrite and sorbate together, and their effect became more evident with lowering of incubation temperature.
