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Naturally contaminated beef-brisket fat showed a psychrotroph count of 4 × 10(9) CFU/cm(2) after 14 days of aerobic refrigerated storage (5°C ± 1°C). Pseudomonas was the predominating genus. Other micro-organisms, such as Enterobacteriaceae and Brochothrix thermosphacta, grew up to 2·5 × 10(8) cfu/cm(2) and 1·6 × 10(8) cfu/cm(2), respectively. Concentrations of different substrates that could support microbial growth were measured. Glucose concentration dropped to approximately one-third of the initial level during the first week of storage. Lactic acid also declined. Free fatty acids increased significantly (P0·05) during refrigeration. However, other lipid-deterioration indices, such as the thiobarbituric acid number and the peroxide value, remained unchanged. Beef subcutaneous fat had a high initial microbial load and a capacity to support extensive bacterial growth. It may therefore constitute an important source of contamination for meat and manufactured meat products. |
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