influence of meat maturation to the presence of coliform bacteria

The aim of our study was detection of coliforms bacteria and pH changes in the process of beef maturation. The number of coliforms bacteria were lower as 1 log cfu.g^-1 in four samples and the highest coliforms bacteria count was 3.1 log cfu.g^-1 after 1^-st week of meat maturation. Average number of coliforms bacteria was lower as 1.43 log cfu.g^-1.  The pH values of meat varied from 5.5 to 6.1 after 1^-st week. Average value of pH was 5.75.  The number of coliforms bacteria were from 2.61 log cfu.g^-1 to 3.35 log cfu.g^-1 after 2^-nd week of meat maturation. Average number of coliforms bacteria was 3.17 log cfu.g^-1. The pH values of meat were from 6.0 to 6.2 after 2^-nd week of meat maturation. Average value of pH was 6.05.

doi:10.5219/181