Beef was vacuum packaged and stored for up to 59 days at 0 to +2°C. At intervals during storage, pH, volatile basic N concn., sensory quality and counts of total psychrophilic bacteria, Enterobacteriaceae, total anaerobic bacteria, total lactic acid bacteria and individual genera of bacteria were determined. The microflora of the stored vacuum packaged beef was dominated by lactic acid bacteria and Brochothrix thermosphacta; counts of psychrophilic Enterobacteriaceae also increased during storage. Total psychrophile count rapidly increased to approx. 10 6.5/g, then remained approx. constant. pH decreased gradually during storage, then increased after approx. day 52 of storage. Total volatile basic N concn. increased during storage. Sensory quality was good up to 45 days of storage. It is concluded that, on the basis of microbiological, physicochemical and sensory properties, shelf life of vacuum packaged beef is approx. 45 days at 0 to 2°C
