Microbial, Physical And Chemical Changes During Processing And Storage In Chinese Bacon

Chinese bacon is a traditional meat product. It must change processing technique to adapt industrialization. It's necessary to research on the species, counts and changes of microorganisms in Chinese bacon. This research can help to improve processing technique and control products' quality.Main microorganisms are separated and enumerated on different selective media during processing and storage. The main microorganisms determined include: total mesophilic bacteria, lactic acid bacteria (LAB), Micrococcus and Staphylococcus, Enterobacteriaceae, Bacillus. The results show that there are microorganisms in both two kinds of Chinese bacon. And microflora changed during processing and storage.The predominant microorganisms in traditional Chinese bacon are Staphylococcus. The microflora in traditional Chinese bacon is: counts of total mesophilic bacteria are 2.19×10~6cfu/g, counts of Staphylococcus are 2.75 × 10~6cfu/g, counts of Bacillus are 6.20 × 10~4cfu/g. The predominat microorganisms in low salt Chinese bacon are Staphylococcus and Bacillus. The microflora in low salt Chinese bacon is: counts of total bacteria are 7.93×10~3cfu/g, counts of Staphylococcus are 4.67 × 10~3cfu/g, counts of Bacillus are 4.67 × 10~3cfu/g. The amounts of microorganisms in traditional Chinese bacon don't increase during storage. But they increase during sotrage in low salt Chinese bacon until the counts of Bacillus were 10~7cfu/g after storage of 90 days and became the predominant microflora.Staphylococcus and Bacillus in two kinds of Chinese bacon are separated and characterized. The results show that the predominant species in traditional Chinese bacon are Staphylococcus carnosus and Bacillus sub tills. The results also show that there the microflora of low salt bacon is more confused and no predominant microorganism was found.