The meat products are easily contaminated by microorganisms during handling and processing. After being contaminated food is to provide conditions for the microorganisms multiply, they may change the physical and chemical characteristics of food, causing thus damage. The types of deterioration vary depending on weather conditions which involve the products and the storage temperature. It is concluded that the main microorganisms involved in the deterioration of the sensory characteristics of meat products are the bacteria, Pseudomonas, Acinetobacter / Moraxella, Shewanella putrefaciens, Brochotrix thermosphacta, Lactobacillus and some species of the Family Enterobacteriaceae, yeasts and molds. And that inadequate hygiene of food handlers and the environment favor the growth of microorganisms and some steps can be taken to minimize the changes caused in meat products. This present work aims at presenting the main sensory changes that can occur in meat products due to the action of spoilage microorganisms.
