Effect of Slaughter-Dressing, Fabrication and Storage Conditions on the Microbiological and Sensory Characteristics of Vacuum-Packaged Beef Steaks

Aerobic plate counts (APC) of steaks from carcasses processed under strict sanitary slaughter-dressing conditions did not differ (P>0.05) from those of steaks from carcasses handled under conventional conditions. However, the former had frequently less off-odor than the latter. Steaks obtained under strict sanitary fabrication procedures had lower (P<0.05) APC and often less off-odor than conventionally fabricated steaks. Steaks stored at 0–1°C in the dark usually had less off-odor than steaks stored in a retail display case at 2–5°C. The micro-flora of conventionally fabricated steaks had a greater percentage of Pseudomonas and Moraxella-Acinetobacter spp. than that of steaks fabricated under strict sanitary conditions.