The aim of our study was detection of coliforms bacteria and pH changes in the process of beef maturation. The number of coliforms bacteria were lower as 1 log cfu.g^-1 in four samples and the highest coliforms bacteria count was 3.1 log cfu.g^-1 after 1^-st week of meat maturation. Average number of coliforms bacteria was lower as 1.43 log cfu.g^-1.  The pH values of meat varied from 5.5 to 6.1 after 1^-st week. Average value of pH was 5.75.  The number of coliforms bacteria were from 2.61 log cfu.g^-1 to 3.35 log cfu.g^-1 after 2^-nd week of meat maturation. Average number of coliforms bacteria was 3.17 log cfu.g^-1. The pH values of meat were from 6.0 to 6.2 after 2^-nd week of meat maturation. Average value of pH was 6.05.

doi:10.5219/181