Microbiology of chilled meats

Chilling is a commonly applied method in meat preservation. By using this t echnique microbial spoilage of foodstuifs can be delayed or even prevented. However, one should keep in mind that some microorganisms remain metabolic ally active and even may multiply during chilled storage. The efficiency of chilling increases the closer the temperature comes to 0 degrees C. The op timum temperature range for the chilled storage of meat and meat products i s located between -1 to 2 degrees C. When microbial numbers above 10 millio ns per cm(2) or gramme are reached, one generally can observe on meat slime formation, discolouration and the release of off-odours. Such changes may be observed alter 11 days at 0 degrees C, after 6 days at 5 degrees C, afte r 4 days at 10 degrees C and alter 2 days at 20 degrees C.