Research On Preservative Technologies For Chilled Meat

In this Paper,chilled pork was looked as experimental material and several steps were carried out to inhibit the reproduction of spoilage bacteria.First of all,main types of spoilage bacteria were seperated and identified primarily,and the initial microflora were analyzed;secondly,several antimicrobials were selected to inhibit the growth of the main types of spoilage bacteria,then the 1 #, 2 # and 3 # antimicrobials combination were Optimized.Thirdly,the effectiveness and mechanism of the antimicrobials combination on the shelf-life of the chilled pork were studied by the further experiment.1 The spoilage bacteria of chilled pork were Pseudomonas , lactic acid bacteria, Enterobacteriaceae, Micrococcus spp, Staphylococcus and yeast, etc.2 Through the five factor quadratic orthogonal experimental design and selected the best out of three kinds of (1 #, 2 # and 3 #) antimicrobials combination.3 The storage stability of 1 # antimicrobials combination was better, the abilty of Bacteriostatic was best of all.In the initial bacteria of the surface of chilled pork ,1 to 3 magnitude can be reduced .In the late storage, TVB-N value, TBA value, juice loss , and biogenic amines such as physical and chemical indicators can meet the national standard requirements. 2 # can inhibit Pseudomonas, Enterobacteriaceae, and psychrophilic bacteria, but it has weak influences on lactic acid bacteria and B.thermosPhacta;TVB-N values and biogenic amines of the chilled pork can be reduced; 3 # was not suiTab. for vacuum-packed, but the 3 # pallet packaging or MAP have a distinct advantage in controlling the quantity of micro-organisms and color stability of the chilled pork.4. Chilled pork with 0.5%CO+60%CO₂+39.5%N₂ can control microbial growth and extend the shelf life in certain degree, and chilled pork processed by 1 # and packaged with the MAP, 3 magnitude of the bacteria number can be reduced, TVB-N value, TBA value, and juice loss were lower. These results indicated that antimicrobials combination and MAP combined make a better result , but the muscles showed a sTab.cherry red; the chilled pork after 1 # and 1.0%CO+75%CO₂+24%O₂ prcessed,It showed that micro-organisms not only stability, but also the muscles showed a stab. bright red.