Study on the Growth, Decline, and Permeability of Dominant Microorganisms in Chilled Pork Under Different Temperature Conditions

作     者：Dan, Hai Yongshun, Zhang Xianqing, Huang Mingwu, Qiao Lianjun, Song Yue, Shen Ziheng, Meng 

作者机构：College of Food Science and Technology Henan Agricultural University Henan Zhengzhou450002 China Henan Food Processing and Distribution Safety Control Engineering Technology Research Center Henan Zhengzhou450002 China Henan Meat Technology Innovation Center Henan Zhengzhou450002 China Tangyin County Product Quality Inspection and Testing Center Henan Anyang456150 China 

出 版 物：《SSRN》 

年 卷 期：2023年

核心收录：

主　　题：Spoilage 

摘      要：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 ± 2 °C, 10 ± 2 °C, and 20 ± 2 °C, respectively. At the same time, the variation of spoilage bacteria in four layers of chilled meat under three temperature conditions was *** results showed that when chilled pork was stored at 2 ± 2 °C and 10 ± 2 °C, Pseudomonas sp., Thermosporaceae, and Enterobacteriaceae were the dominant spoilage bacteria in chilled pork, while when stored at 20 ± 2 °C, Thermosporaceae, Enterobacteriaceae, Pseudomonas sp., and Lactobacillus sp. became the dominant spoilage bacteria in chilled pork;When chilled pork was stored at 2 ± 2 °C and 10 ± 2 °C, the order of proliferation of different types of spoilage microorganisms in the inner layer was as follows: Fusarium thermophilaEnterobacteriaceaeLactobacillusPseudomonasYeast/MoldStaphylococcus/Micrococcus;When stored at 20 ± 2 °C, the order of the number of proliferation of different types of spoilage microorganisms is as follows: ThermomycetesEnterobacteriaceaeLactobacillusYeast/YeastPseudomonasStaphylococcus/Micrococcus. Finally, through the change rules of dominant spoilage bacteria under three temperatures and the penetration of spoilage bacteria in chilled meat, it provides a theoretical basis for enterprises to improve precision sterilization and key control point technology. © 2023, The Authors. All rights reserved.