Effect of freezing methods on the bacterial contamination level of horsemeat during cold storage

This stiřdy was aimed at determining the influence of three different freezing methods on the horsemeat microfloraduring a 3-month-cold storage. The three methods used included freezing in a container ventilation chamber, freezing in liquid carbon dioxide and two-stage freezing method (combined method based on using liquid carbon dioxide and freezing in a container ventilation chamber). The study revealed that the two-stage freezing method or freezing with liquid carbon dioxide were significantly more effective in the reduction of bacteria within the meat than freezing in a container ventilation chamber. During a 3-month-cold storage of horsemeat, a gradual reduction in bacterial populations was observed. The reduction was significantly greater in the "enriched" meat frozen with the two-stage method or in liquid carbon dioxide as compared to that found in the "normal" meat.