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The development of the microbial flora on meat stored in vacuum‐bags at 0–2° for up to 9 weeks was studied. Although the proportion of lactic acid bacteria increased relative to the aerobic spoilage organisms, the numbers of the latter continued to increase throughout storage. The initial contamination of the meat before vacuum‐packaging was important; meat with a very low initial number had lower numbers of bacteria throughout storage for up to 9 weeks and steaks cut from such meat which had been stored always had 1–2 days’ additional aerobic shelf life at 4°. Spoilage of these steaks was due either to slime formation and off‐odour associated with high counts of presumptive Pseudomonas spp., or by discoloration and souring (lactic acid bacteria). Extract release volume and pH measurements performed on the vacuum‐packaged primal joints were only of value in determining the onset of aerobic spoilage when large numbers of Gram negative organisms were present, whereas the titrimetric method of spoilage evaluation of the vacuum‐packaged meat showed a correlation with spoilage due to lactic organisms.

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SUMMARY: The responses of various groups of Gram negative, yellow pigmented rods constructed on the basis of classical criteria to a wide range of cultural and biochemical features were examined. The occurrence of a wide area of slime surrounding true growth with isolates which may spread but did not glide is described. The correlation between the classical groups and divisions suggested on the basis of pigment absorption curves was examined.

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