[Microfloral study of beef in refrigeration and storage]

The changes in surface microflora quantity and composition on cattle carcasses cooled and preserved in various ways were studied. It was established that immediately after production beef meat has only a small number of microorganisms on its surface -- log10 3.74 on the average.The surface microflora on slowly cooled meat increases comparatively quickly and on the eleventh day reaches the number log10 7.22. In case of fast meat cooling a considerable reduction in the total number of surface microflora is observed during the first days. Its reproduction is slowed down and the number of log10 8.00 is reached only on the 40th day. The studies were not restricted only on total number of microorganisms, but covered also some other important meat microflora groups -- psychrophyls, coliform bacteria, moulds and yeasts.