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.

Key words: chilling pork meat, initial microflora, microflora changes