【摘要】 本文采用选择性培养基对托盘包装冷却猪肉的初始菌相进行了分析,并研究了在0、2、5和7℃储藏温度下的菌相变化规律。结果表明:假单胞菌、热死环丝菌、肠杆菌科和乳酸菌是构成有氧条件下冷却猪肉初始菌相的主要微生物。在不同的储藏温度下,细菌总数均有不同程度的增长。假单胞菌在所研究的温度下均与细菌总数相当,增长速度最快。热死环丝菌和肠杆菌也有不同程度的增长,在实验时间的末期也达到了较高的对数值。更多还原

【Abstract】 The initial microflora of chilling meat was analyzed, and its changes at 0, 2, 5 and 7℃ were also studied. The results indicted that Pseudomonas, Brochothrix thermosphacta, Enterbacteriaceae and Lactobacillus dominated the initial flora of the aerobic chill-stored pork. The total numbers of bacteria increased at all the different storage temperatures. Pseudomonas grew the fastest at all researched temperatures, the numbers of Pseudomonas were close to the numbers of bacteria. The numbers of Brochothrix thermosphacta and Enterbacteriaceae were also increased at these temperatures.更多还原