Microbial community analysis of beef tenderloin

Raw meat is a perishable product and can be considered unacceptable for human consumption when it gets spoiled due to chemical and biological changes that alter its sensorial properties. The aim of this study is to determine microbial community of tenderloin beef and to monitor chemical such as TVBN. This study help to investigate the relationship and correlation of microbial community and microbial metabolite, TVBN