Predication Of Shelf Stability Of Beef Muscles Slaughtered In Addis Ababa Slaughter Houses

The objective of the present study was the development of predictive shelf life model for beef musclernbased on the growth of specific spoilage organism (SSG) as affected by temperature and pH.rnBeef muscle was sto,red at four isothermal temperatures (2, 5, 8 and 11 oC) and th e samples wererninvestigated within two days interval for total of fourte en days to quantify the influence ofrntemperature and pH on shelf life. The Micrabial analysis made for the spoilage microorganisms (totalrnviable count, E..coli and Pseudomonas) which are dominantly found on muscle meat parallel to sensoryrnevaluation and pH determination. The collected growth data were converted into log base and havernbeen used as a basis for the development of shelflife model.rnThe result of the present study showed that the growth of the spoilage bacteria were in creased withrntime and the most rapidly growing bacteria was found to be Pseudomonas with the highest growthrnrate (O.OlB23 to O.lE33 10g{CFUjml) h·jrn) followed by total viable count (O.0097 to O.1 79 10g{CFUjml)rnh") while E.coli ((W093 toO.169 10g{CFUjml) h") grow slowly. Pseudomonas bacteria alsornsignificantly correlated with sensory attributes (p

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