Effect of curing and fermentation on the microflora of meat of various animal species

An evaluation and comparison was made of the microflora present in the raw material and in the cured, fermented and dried, meat products of cattle, wild boar, deer, goat and horse. The technological process used is analogous to that for the beef product `bresaola'. The microbiological status of the raw material is characterised by the presence of contaminating microflora that is common to thawed and worked meat, but in the cured, fermented and dried product there were only flora typical of processed products. Also the aw and pH values were determinated.