The Bacterial Flora developing on Stored Lean Meat, especially with regard to “Slimy” Meat

Abstract

1. Examination of the “slime” obtained on lean beef stored at temperatures just above zero Centigrade has shown it to be composed chiefly of organisms of the Achromobacter group. 2. A study of about 120 strains of these organisms has been carried out and the characteristics of typical strains are given in detail. 3. Data of the rate of growth of these organisms on meat and in broth are given. 4. The dependence of the “storage life” of the meat on the initial bacterial load is shown.