Abstract
<p><em>Meat is an important food </em><em>but is</em><em> also an ideal </em><em>place</em><em> for microorganism </em><em>to </em><em>life. Some of them </em><em>might</em><em> cause damage in food materials. Low storage </em><em>temperature</em><em> will slow down the growth of microorganisms. The</em><em> purpose of the study was </em><em>to know the influence of storage </em><em>temperature on </em><em>bacteria and mold population. </em><em>Meef meat was</em><em> stored at 28-30ºC(room</em><em> temperature</em><em>), 9-12ºC</em><em> </em><em>(refrigerator </em><em>temperature</em><em>) and 0-1ºC(freezer </em><em>temperature</em><em>). Length of storage time </em><em>were</em><em> 0;3;6;9;12;15; and 18 hours. </em><em>M</em><em>edium, nutrition broth </em><em>was</em><em> used </em><em>as medium </em><em>for bacteria</em><em>l </em><em>growth and potato dextrose jelly for the mold. Variables observed w</em><em>ere</em><em> number of bacteria colonies and mold. To know the beginning of deteriotation, Eber test </em><em>was</em><em> done.</em><em>The </em><em>experiment</em><em>al design was</em><em> Completely Ramdomized Design </em><em>factorial</em><em> 3x7 with 3 replications</em><em>.</em><em> The collected data were statistically analyzed by using variance analysis and Ducan Multiple Range Test. The storage length and the storage </em><em>temperature </em><em>affected (P&lt;0,05) bacteria and mold population </em><em>i</em><em>n the freezer. The low storage</em><em> temperature</em><em> in freezer resulted a smaller microorganism</em><em> population in the</em><em> meat.</em></p><p><em> </em></p><strong><em>Key words:</em></strong><em> Meat, bacteria, mold, storage</em>
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