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The effects of organic acids (acetic, citric and lactic acids) treatment on microbial spoilage of chilled beef were studied during aerobic storage at 4℃ for 11 days. The organic acids had definite effects on the delay of the development of off-odor and slime of chilled beef. When chilled beef slices were treated with 1, 2, 3 and 4% of organic acids, off-odor was developed 1, 2, 3 and 5 days later than control, respectively, regardless of the kinds of organic acid. The slime was produced two days after the day of off-odor development in 1∼3% organic acid-treated chilled beef, but no slime was produced on chilled beef treated with 4% organic acid. The off-odor was detected organoleptically when pH and number of microorganisms of chilled beef were 5.6∼5.8 and 0.8X10^7∼1.8X10^7 cell/㎠, respectively, and slime was observed when pH and number of microorganisms of chilled beef were 5.9∼6.2 and 2.0 X 10^7∼6.0 X 10^7 cells/㎠, respectively, in control and treated groups.
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