Glucose was added to minced meat (pH 6.0) and stored under aerobic or a modified atmosphere (MA) composed of 80% O2 and 20% CO2 to assess the effects of carbohydrate on the microbial association and the chemical properties of the meat. The type of packaging affected the size and the final composition of the microflora. The microbial composition of the mince without added glucose in air or MA, given in log10 cfu/g respectively, were pseudomonads (9.8 and 7.3), Brochothrix thermosphacta (8.5 and 8.1), lactic acid bacteria (8.8 and 8.7), Enterobacteriaceae (7.2 and 6.1) and yeasts (4.3 and 4.2). In mince supplemented with 0.2% (w/w) glucose, similar composition and numbers were observed. Glucose, glucose 6-phosphate and lactic acid were consumed at slower rates by the flora on meat stored under MA than by the flora on meat stored in air. The addition of glucose enhanced gluconate production by the flora on meat stored in air. D-lactic and acetic acid were produced in all samples stored under the MA.