Assessment of the Microbial Growth and Chemical Changes in Beef and Lamb Meat Collected from Supermarket and Shop during Summer and Winter Season

Spoilage of meat has remained a serious challenge in developing countries. The objective of this study was to evaluate the beef and lamb meat quality from supermarkets and shops in summer and winter season. Beef and lamb meat were stored at 4±1 o C during 5 days and test for microbiological properties, oxidation stability, and color properties, in beef and lamb meat. Samples were collected from supermarkets and shops during the summer and winter seasons to determine variation in the microbial load, chemical, and color characteristics. On day zero the total viable cell counts, Pseudomonas, Streptococcus fecal, coliform fecal, Staphylococcus, and Staphylococcus aureus in beef and lamb meat samples collected from shops were higher than those found in the samples collected from supermarkets. Viable cell count, Pseudomonas, Streptococcus fecal, coliform fecal Staphylococcus, and Staphylococcus aureus in beef and lamb meat collected in winter season at day 0 were significantly lower than in summer samples. Thiobarbituric acid reactive substances (TBARS) in beef and lamb meat samples collected from supermarket in winter season were lower than those of the samples collected in summer season. TBARS in beef and lamb samples collected from small shop in winter season were lower than those of the samples collected in summer season. Lightness, redness, and yellowness in beef and lamb meat collected in the winter and summer seasons from supermarkets and shop were decreased during storage time. This study proved that the storage temperature, season, sources of meat affect significantly in meat quality.