The red meat is one of the main group of food due to their high
content of protein , mineral salts , vitamins . But the high content of
humidity and its pH value that is suitable to growth of most
microorganisms make it subject to spoilage .
In t
his study different samples of commercial meat which were
taken from market in Homs , were valuated by microbial analysis
and that were done for fresh samples , and after one month of frozen
storage in home .
The study indicated that the most of commercial red meat , were
unacceptable to human consumer because the total number of
Aerobic Bacteria , Listereia, Staphylococcus Aureus , Salmonella ,
E. coli , were unacceptable to Syrian Arab Organization for
Standardization that may be due to disases of animale or the
contamination that was happened during dealing from farm to
consumer .
