ABSTRACTSeveral additives were examined for their effect on the growth of microorganisms in ground beef. NaCl inhibited growth at 3 and 1.5 by weight, while none of the ofher additives tested, either alone or in combination, affected the growth of microorganisms as determined by total plate counts, or counts for fluorescent pseudomonads, H2S‐producing bacteria, micrococci, or lactic acid bacteria. Total bacterial counts and pigment oxidation were not related. Also, inoculation with large numbers of fluorescent pseudomonads orP. putrefacienshad no effect on myoglobin oxidatio
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