Changes in Temperature and pH as they Affect Microorganisms Associated with Frozen Meat Storage

  • LO Lalude
  • E Balogh
Keywords: pH, meat samples, meat safety, frozen meat


Investigation was carried out on beef and pork which were of weight categories 1000 g, 500 g and 100 g. These were frozen for seven days using the Compartment Freezer and the Chest Freezer. The electrical power supply was then cut off. Temperature, pH and bacterial total viable count were determined each day for the next five days. The results showed sharp increases in pH for all the samples, particularly the beef, after three days of power failure. The total microbial count also increased drastically and by the third day it had risen well above the safe number for human consumption. The microbial load contained the genera Acinetobacter, Aerococcus, Chromobacterium, Neisseria, Serratia and Pseudomonas. Some physical and chemical changes such as loss of colour, generation of odour, sliminess
and softening were also observed.

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eISSN: 0189-7241