1969 Volume 22 Issue 12 Pages 593-600
When sausage presented a sticky surface during storage at 7°C, the microflora on this surface con, sisted mostly of Lactobacillus and Pseudomonasinstead of Micrococcaceae and Achromobacter which had been principal members of the microflora before storage. Bacon always showed a microflora composed mostly of Micrococcaceae, before storage and after the appearance of sticky condition.
The sticky surface was observed in various types of sausage at 1 to 3 weeks of storage, in ham at 2 to 3 weeks, and in bacon at 3 to 4 weeks. The viable bacterial count ranged from 107 to 109/cm2 at the time of appearance of sticky condition.
Generally speaking, storage in cold state reduced the proportions of Micrococcaceae and Achromobacter and increased those of Lactobacillus, Streptococcus, and Pseudomonas in the microflora of the meat product.