Effect of fixed factors on microbiological status of some meat products

This study was to assess the microbiological quality of commercial meat products of Institute for Animal Husbandry, Belgrade, Serbia. In the Institute various meat products produced in a small scale type of processing namely: Institute sausage, Barbecue sausage, Debrecen, Frankfurter and Extra sausage. Investigation was conducted during three years at the Microbiology laboratory. The products were submitted for testing twice monthly. The samples were placed in the polyethylene bag and then brought in the microbiology laboratory and immediately placed in the refrigerator. The next day, the sample product was removed in the refrigerator and placed in the laboratory bench for microbial analysis to begin. For all products there are variations in the total number of bacteria (CFU / g) depending on the year and season. However, during spring season, only the differences at Extra sausage and Barbecue sausage were significant (P 0.05) and (P<0.01). Largest variations were found in Extra sausage.