Abstract: The changes of pH,TBA,peroxide value,acidity value,Aw,moisture content and microbial property were studied during the processing of Sichuan bacon in this study.The results of physical chemical property showed that the lowest pH were about 5.9,TBA,peroxide value and acidity value increased gradually,Aw were about 0.7 as were as moisture content were about 20% in final products.The results of microbial property showed that the predominant microorganisms in Sichuan bacon were Lactobacillus and Staphylococcus.The results provided reliable basis for controlling the industrialization fermented processing of bacon as were as improving quality of bacon.

Key words: Sichuan bacon, physico-chemical property, microbial property, microflora