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【答案】应助回帖
hufancheng(金币+20, 博学EPI+1): 2011-05-30 09:49:02
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The propagation of microbial spoilage is caused by the main reason for chilled meat. The article by streak plate isolation method on ordinary cooling of the main microbial flora of pork were isolated and identified. According to colony morphology, the individual morphology and physiological and biochemical experiments, the final identification of the families and genera. The results showed that the cooling caused by the major meat spoilage bacteria are Enterobacteriaceae, lactic acid bacteria, Pseudomonas, heat killed Suosi sp. And advantages and the total number of spoilage bacteria in refrigerated significantly after the fifth day of growth. Advantage of the fastest-growing E. coli bacteria of corruption, the relative heat to kill bacteria Suosi slowest. Advantage of cooling meat spoilage bacteria leading to rapid increase in the total number of occurrence of corruption and the role of micro-organisms, can be seen that the cooling of pork stored for five days the best time to eat. |
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