Microflora Changes of Chilled Mutton under Vacuum

Abstract

Abstract: Main microorganisms of chilled mutton were incubated with selective agars, and initial microflora and their changes under vacuum were analyzed. The results showed: Pseudomonas, Lactobacillus, Brochothix thermosphacta and Enterobacteriaceae were the main microorganisms in the chilled mutton; Lactobacillus increased progressively and became dominant microflora fast during storage in 4℃. However, Pseudomonas and Brochothix thermosphacta gradually decreased and Enterobacteriaceae was unchanged almost; Lactobacillus restrained the growths of Pseudomonas, Brochothix thermosphacta and Enterobacteriaceae seriously.

Key words: chilled mutton, vacuum packaged, initial microflora, changes

Zhang-De-Quan, WANG Ning, WANG Qing-Zhang, LI Shu-Rong. Microflora Changes of Chilled Mutton under Vacuum[J]. FOOD SCIENCE, 2006, 27(4): 47-50 https://doi.org/

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Microflora Changes of Chilled Mutton under Vacuum

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