Microbiological characteristics of precooked, vacuum-packaged uncured beef and pork

Mark L Anderson, J. T. Keeton, G. R. Acuff, L. M. Lucia, C. Vanderzant

Research output: Contribution to journalArticlepeer-review

7 Scopus citations


Microbiological examination of 29 packages of precooked, vacuum-packaged beef and pork products purchased at local and regional supermarkets along with 110 packages of precooked, vacuum-packaged, sliced roast beef obtained from a major meat processor did not disclose the presence of Escherichia coli, coagulase-positive Staphylococcus aureus, Clostridium perfringens or Salmonella. The effects of storage temperature and length of storage on the microflora of 110 packages of sliced roast beef were determined at specific intervals of storage up to 84 days at 1° and 5°C, and up to 28 days at 10°C. The microflora of samples stored at 1° and 5°C was dominated by Lactobacillus spp. when examined on day 28 and throughout the remainder of the 84-day test period. The microflora of samples held at 10°C was dominated by Lactobacillus spp. until late in storage when Hafnia alvei became a major portion of the bacterial population. Precooked, sliced roast beef had a longer shelf life in laboratory controlled evaluations when stored at 1°C as opposed to 5° or 10°C.

Original languageEnglish (US)
Pages (from-to)69-79
Number of pages11
JournalMeat Science
Issue number1
StatePublished - 1989
Externally publishedYes

ASJC Scopus subject areas

  • Food Science


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