ISSN: 2471-9315
Henan Meat Technology Innovation Center, Zhengzhou, Henan, China
Research Article
Study on the Growth, Decline, and Permeability of Dominant Microorganisms in Chilled Pork under Different Temperature Conditions
Author(s): Huang Xianqing*, Hai Dan, Jiang Haisheng, Meng Ziheng, Xu Tiantian, Qiao Mingwu and Song Lianjun
Chilled meat has a high water activity and is rich in nutrients, so it is prone to microbial contamination during industrial production, and the microorganisms contaminated are widespread and complex. In order to address its biosafety issues and potential food safety risks, the experiment was conducted to investigate the variation of dominant spoilage bacteria in chilled meat under storage conditions of 2 ± 2ºC, 10 ± 2ºC and 20 ± 2ºC, respectively. At the same time, the variation of spoilage bacteria in four layers of chilled meat under three temperature conditions was detected. The results showed that when chilled pork was stored at 2 ± 2ºC and 10 ± 2ºC, Pseudomonas sp., Thermosporaceae, and Enterobacteriaceae were the dominant spoilage bacteria in chilled pork, while when stored at 20 ± 2.. View More»
DOI:
10.35248/2471-9315.23.9.259