Professional paper

Diversity of microflora in meat and meat products

Andrijana Kegalj orcid.org/0000-0001-5173-4731 ; University of Applied Sciences “Marko Marulić“ Knin, Kralja Petra Krešimira IV 30, 22300, Knin, Croatia
Marina Krvavica ; University of Applied Sciences “Marko Marulić“ Knin, Kralja Petra Krešimira IV 30, 22300, Knin, Croatia
Iva Ljubičić, univ. mag. med. vet. ; University of Applied Sciences “Marko Marulić“ Knin, Kralja Petra Krešimira IV 30, 22300, Knin, Croatia

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Abstract

The term meat on the market or in processing implies muscles (muscle tissue) with skin or without it, depending on the kind of cattle,
poultry or game, with belonging adipose or connective tissue, bones and cartilages, blood and lymphatic vessels, lymph nodes and
nerves in a natural connection. Considering the chemical content, meat is a very favorable medium for growth and reproduction of
different microbes. The main sources of primary (initial) microflora of meat are the animals themselves, workers who manipulate with
meat, and production environment. Gram- negative bacteria, including intestinal bacteria Escherichia coli and Salmonella spp., and
Pseudomonas spp., prevail in primary microflora, while out of gram– positive bacteria, lactobacilli and enterococci are most frequently
found. On a fresh carcass there could be expected a high mold count, of which Penicillium, Mucor and Cladosporium prevail, and
Candida and Rhodotorula genera of yeasts. The survival of primary microflora of meat depends on the degree of contamination (total
microbial count), type of microorganisms, chemical content and pH value of meat, then temperature and the presence of oxygen.
On the one hand microorganisms are the causative agents of meat decay, but on the other, they contribute to ripening of meat, as
well as to the final color, taste and odor of meat and meat products. Being familiar with optimal conditions of growth, development
and reproduction of individual microbes enables managing the quality and sustainability of meat and meat products, as well as
creating technological procedures of processing and methods of preservation. It is also a basis for a functional use of microbes in the
production of meat products.

Keywords

meat; microorganisms; microflora

Hrčak ID:

89897

URI

https://hrcak.srce.hr/89897

Publication date:

15.6.2012.

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