Meat cut from different parts of ad

Meat cut from different parts of adult cattle were ground, mixed and divided into 4 batches of 50 kg each. The first batch, representing lot 1, was formed into patties, directly packaged and used as control. The other batches were inoculated with a mixture of LAB and coagulase-negative, catalase-positive cocci(CNCPC) at a final concentration of 105CFU/g of product before being formed into patties. Lot 2 was inoculated with a mix of Lactobacillus sakei subsp.carnosus/L. sakei + Staphylococcus xylosus at a ratio of 1/1. Lot 3 was inoculated with Lactococcus lactis ssp. lactis/L.sakei+S.xylosus at a ratio of 1/1. Lot 4 was inoculated with L. sakeisubsp.carnosus/ L. sakei + S. xylosus at a ratio of 1/2. The burgers were packed in MAP, stored at 4±2oC for 12 days in artificial light. At 0, 6, 9 and 12 days, 10 boxes were collected for microbio-logical, and physical-chemical analyses. All analyses were con-ducted in duplicate on three replicates at each sampling point.