Conference Abstract Book

Critical microbial indicators in Meat Products • Total Viable Count (TVC, 30 °C):Represents the overall microbial load and reflects general hygiene and storage stability. • A progressive increase is expected during chilled storage. • Levels above 10⁷–10⁸ CFU/g usually indicate onset of spoilage in fresh or cooked meat products. • Lactic Acid Bacteria (LAB, 30 °C):Dominant microorganisms in vacuum-packed or naturally preserved meat (such as sausages). • Responsible for mild acidification and development of typical fermented aroma. • Excessive growth (>10⁷ CFU/g) can cause off-flavours, gas formation, and texture softening.