The annually consumption of meat and its products in some countries has been reached more than 100 -120 kg per person year. In Iran, some statistical analysis show that the amount of red meat produced since the early 60s to the end of 80s, have been increased three times. Microbial spoilage of these products causes the destruction of large quantities of these products each year. The aim of this study was isolation and identification of culturable lactic acid bacteria, enable to spoil meat products, packaged under modified atmospher in the city of Isfahan, Isfahan, Iran. Identification of isolated lactic acid bacteria was performed using morphological and biochemical methods. The last part of this study was to determine microbial, physicochemical and textural changes of the meat products kept at room and refrigerator. The results showed that the logarithmic range of bacteria grown on the samples stored at room temperature during 10 days was 3-5 and the samples stored at refrigerator after 30 days was 4 to 6. It was also shown that packaging under nitrogen gas was more efficient in lowering bacterial growth. The results of biochemical assays showed that, L. casei su. Casei , L. mesenteroides, L. casei su.pseudo-plantarum , L. casei. su.tolerans , L. plantarum, L. dextranicum, L. homohiochii and L.sake were the predominent LAB bacteria grown in the samples (p? 0/05). The results of shearing strength measurement showed that the parameter of shearing strength of meat and poultry samples were in the range of 0/4 to 4/5. which could be attributed to the reduction of pH value in the samples. The number of m.o. grown on the samples packaged in the presence of 100% nitrogen gas at refrigerator for 10 days were the same as the room temperature. Keywords: L. sake, Meat products, Chicken products, Packaging Modified atmospher, Lactic acid bacteria
