Changes in the chemical composition of Musculus quadriceps femoris of beef kept at different temperatures

The study contains the result from the test f the vacuum - packed meat sliices ( M.quadriceps femoris) obtained from ox Simmental breed. After the primary treatment, the refrigeration an the sorting out , the meat slices were vacuum -packed and kept and a temperature of 4°C and 6°C. At the 2 nd , the 3 rd and the 5 th day, a chemical analysis of the meat slices was made. At the 2 nd and the 5 th day it was made a microbiological test of the meat slices in relation to the overall number of bacteria, as well as a sensor analysis in terms of outward appearance, consistence, color, odor and taste. It was noted that, during the storage the water content in the meat slices significantly reduced, and the fat, protein and mineral substance content was increased. The overall number of bacteria was increased in the meat slices kept at a temperature of 6°C. The best sensor marks were given to the meat slices kept at a temperature of 4°C.