Stability of microbial and chemical indicators of the minced beef meat under freezing and refrigerated temperature

The microbial spoilage and chemical changes in minced beef meat were monitored during storage at freezing and refrigerating temperatures. total viable count of pseudomonas,streptococcus faecal count,faecal coliform and staphylococcus aureus in minced beef meat collected from supermarkets at day 0 were 4.3,3.2,2.5,2.2 and 3.9 log10 cfu/g,respectively. these counts increased after 5 days of storage at 4±1 °c to 7.3,7.1,3.8,5.0 and 3.3 log10 cfu/g,respectively. these counts decreased after 6 months at -10±1 °c to 3.2,2.6,2.0,1.2 and 1.0 log10 cfu/g,respectively. the results also indicated that the total viable count of pseudomonas,streptococcus faecal count,faecal coliform and staphylococcus aureus were higher in small butcher shop as compared to supermarket at day 0. on day 0 the thiobarbituric acid reactive in minced beef meat samples collected from supermarket and small butcher shop were 0.89 and 1.15 mg malonaldehyde/kg,respectively. after 5 days of storage at 4 °c,the thiobarbituric acid reactive in minced meat beef collected from supermarket and small shop increased and reached upto 2.95 and 3.74 mg malonaldehyde/kg,respectively. it increased to 3.02 in minced beef from supermarket,and 3.85 mg from small shop after 6 months at -10±1 °c. lightness,redness and yellowness of minced beef meat decreased,when meat was kept under cooling and freezing temperature,however,lightness,redness and yellowness of minced beef meat were higher in density in supermarket samples than those of meat obtained from small butcher shops.