ABSTRACT
Fresh meat provides an excellent growth substrate to most foodborne microorganisms. In addition to some fermentable Carbohydrates, it contains sufficient amounts of free amino acids, lactic acid, and vitamins to support growth of even fastidious bacteria (Dainty, 1982, 1985; Dainty et al., 1983; Lawrie, 1985). The types of microorganisms found on fresh meat are largely determined by the pH value, by the availability of O2 in the atmosphere immediately above the meat surface and in the surface tissues, and by temperature.
