Unusual compositions of microflora of vacuum-packaged beef primal cuts of very long storage life

Abstract

Vacuum-packaged top butt cuts from a beef packing plant that does not use any carcass decontaminating interventions were assessed for their organoleptic and microbiological properties during storage at 2 or -1.5°C. Cuts stored at 2°C were acceptable after storage for 140 days but were unacceptable after 160 days because of persistent sour, acid odors. Odors of cuts stored at -1.5°C for 160 days were acceptable. The numbers of aerobes on cuts increased from <1 log CFU/cm2 to 7 or 6 log CFU/cm2 for cuts stored at 2 or -1.5°C, respectively. The numbers of Enterobacteriaceae increased from