In order to investigate a reliable and rapid evaluation method in estimating the microbial contents in beef, the resazurin color reduction method was adopted and investigated in views of analysis cost; lavor-savings, time-consumption. and accuracy. The results were summarized as follows;
Regression equation(RE) between resazurin reduction time(X) from blue color to bluish purple color during incubation at 25℃, 30℃ and 35℃ and initial bacterial log count(Y) was Y = -0.1337X + 4.6387, Y = -0.2661X + 4.8435 and Y = -0.2405X + 4.4971, with a correlation coefficient of -0.25, -0.44 and -0.32, respectively. The times required to obtain results were 4.8 to 19.7hr, 3.2 to 10.7hr and 2.1 to 10.4hr, respectively.
RE between resazurin reduction time(X) from blue color to purple color during incubation at 25℃, 30℃ and 35℃ and initial bacterial log count(Y) was Y = -0.2434X + 5.7529. Y = -0.3161X + 5.8029 and Y = -0.3853X + 5.8168, with a correlation coefficient of -0.68, -0.73 and -0.66, respectively. The times required to obtain results were 7.2 to 15.4hr, 5.7 to 12.0hr and 4.7 to 9.9hr, respectively.
RE between resazurin reduction time(X) from blue color to pink color during incubation at 25℃. 30℃ and 35℃ and initial bacterial log count(Y) was Y = -0.3066X + 6.9948, Y = -0.3759X + 7.1319 and Y = -0.3324X + 6.2307, with a correlation coefficient of -0.92. -0.93 and -0.69, respectively. The times required to obtain results were 9.8 to 16.3hr. 8.3 to 13.7hr and 6.7 to 12.7hr, respectively.
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