Abstract
The microbial populations most frequently associated with the meat environment are known to primarily belong to the groups Enterobacteriaceae, lactic acid bacteria (LAB), Brochothrix thermosphacta, and pseudomonads (Borch et al. 1996; Labadie 1999; Nychas et al. 2008). Microbial metabolism of meat during growth results in microbial spoilage, with the development of offodors which make the product undesirable for human consumption (Jackson et al. 1997). Also, pathogenic bacteria initially present at low concentrations may grow during meat spoilage may proliferate during refrigeration storage, especially Listeria monocytogenes.
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