Aerobic plate counts (APC) of steaks from carcasses processed under strict sanitary slaughter-dressing conditions did not differ (P>O.O5) from those of steaks from carcasses handled under conventional conditions. However, the former had frequently less off-odor than the latter. Steaks obtained under strict sanitary fabrication procedures had lower (P(o.05) APC and often less off-odor than conventionally fabricated steaks. Steaks stored at lXl"C in the dark usually had less offodor than steaks stored in a retail display case at 2-5°C. The microflora of conventionally fabricated steaks had a greater percentage of Pseudomonas and Moraxella-Acinetobacter spp. than that of steaks fabricated under strict sanitary conditions.
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