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 this 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 .