Fifteen biogenic amines were separated and quantitated by an automated ion-exchange chromatography technique. Extraction efficiencies for amines from fresh and processed meat using trichloroacetic acid (TCA), perchloric acid and methanol were compared. In general, biogenic amines in meat and meat products were better extracted by TCA. Aliphatic amines were more efficiently extracted than aromatic amines. Type of meat and adsorption of amines on proteins probably affected the extraction efficiency. Both fresh and processed meat products contained high amounts of adrenaline, spermidine and spermine (up to 581, 280 and 685 mg/kg, respectively), but low amounts (13 to 19 mg/kg) of noradrenaline, putrescine, histamine, cadaverine and tyramine. Processed meat contained less amines than fresh meat, suggesting losses during salting and curing or microbial growth inhibition.

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Fresh western-Canadian beef delivered to an eastern-Canadian terminal (Quebec City, Qc) was evaluated for microbial contamination of carcasses (front and rear portions) and of boxed beef (heat and clip-sealed). Total microbial counts during a 12-month sampling varied from log10 values of 6.28 in front portions of carcasses to 7.10 in clip-sealed boxed beef. Lactobacillus counts were higher in clip-sealed boxed beef (6.93) than in the front portion of carcasses (4.39). Total and fecal coliform counts were much higher in vacuum-packed beef than in carcass beef (4.42 and 0.97, respectively). Microbial species isolated from carcasses and vacuum-boxed beef varied markedly, with Pseudomonas spp. as predominant in carcasses and a mixed flora of Pseudomonas spp., Lactobacilli spp. and Aeromonas spp. in vacuum-packed beef.

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