Influence of meat maturation to the presence of coliform bacteria

Authors

  • Simona Kunová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Klára Vavriší­nová Slovak University of Agriculture in Nitra, Faculty of Agrobiology and Food Resources, Department of Animal Husbandry, Tr. A. Hlinku 2, 949 76 Nitra
  • Miroslava Kačániová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra
  • Juraj Čuboň Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Dagmar Kozelová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Ľubomí­r Lopašovský Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/181

Keywords:

meat, maturation

Abstract

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-1after 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.

 

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Published

2012-11-02

How to Cite

Kunová, S. ., Vavriší­nová, K. ., Kačániová, M. ., Čuboň, J. ., Kozelová, D. ., & Lopašovský, Ľubomí­r . (2012). Influence of meat maturation to the presence of coliform bacteria. Potravinarstvo Slovak Journal of Food Sciences, 6(4), 28–31. https://doi.org/10.5219/181

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