Untitled research work

Background: Fresh meat is easily damaged by chemical, enzymatic, and bacterial reactions. Bacterial growth can be inhibited by preservation. In addition to cooling, packaging using vacuum plastic bags/vacuum is a method of preservation.Aim(s) (including purpose setting): To analyze the differences in meat storage using a vacuum, freezer, and a combination of vacuum and freezer against spoilage bacteria.Material and methods: Experimental research with "Post Test Only Control Group Design" and quantitative methods. Samples of beef outer scrub muscle (Longissimus dorsi) were obtained from Surabaya Slaughterhouse (Slaughterhouse). The Independent variables are temperature and packaging, and the dependent variable is physical changes in meat and the discovery of spoilage microorganisms.Result: There are differences in storing meat using vacuum, freezer, and a combination of vacuum and freezer against spoilage bacteria. Meat samples that were left in the open air showed an increase in odor intensity and changes in meat color. While meat samples were vacuumed and placed in the refrigerator and freezer, odor intensity and meat color remained unchanged until the 15th day. Changes in the texture of meat occurred in samples in open air since the 5th day of the study, while samples in a vacuum and placed in a refrigerator and freezer did not change in texture until the 15th day of the study. Conclusion: There was a significant difference in bacterial colonies on the day of observation and meat packaging where the number of bacterial colonies was least in meat with vacuum packaging and stored in the refrigerator. Likewise, there was a relationship between meat packaging and days of observation on the growth of bacterial colonies.