The aim of this study was to evaluate the effect of the application of Capsicum chinense oleoresin on bacterial growth in vacuum-packed and refrigerated beef. The oleoresin was extracted with ethanol and capsaicin and dihydrocapsaicin were quantified by HPLC with a diode array detector. Two groups (G1 and G2) consisting of meat cuts (50 g) were evaluated: G1, application of 2.5 ml of oleoresin on the entire surface of each cut, and G2, control group. The meat cuts were vacuum packed and stored in refrigeration. Three samples from each group were withdrawn on days 0, 1, 15, 30, 45, 60, 75 and 90 of storage for pH measurement and for the count of total mesophilic aerobes, total psychrotrophic aerobes, lactic acid bacteria and Brochothrix thermosphacta. The oleoresin yield was 12.53 ± 0.30%. The concentration of capsaicin and dihydrocapsaicin in the oleoresin was 1.39 and 0.54 mg/g, respec...