Abstract：Chilled pork packaged in vacuum -packaging, CO-MAP (CO+CO2+N2) package, high-oxygen-MAP (high concentration of O2+CO2+N2) and low-oxygen-MAP (low concentration of O2+CO2+N2) were storaged at(4±1℃) for three weeks.The changes of microorganism were measured weekly. The results showed that: 1) lactic acid bacteria was dominant microorganisms in CO-MAP and vacuum packed (VP)in the end of storage. For the oxygen modified atmosphere packaging Pseudomonas was the dominant bacteria. 2) CO-MAP group could inhibit spoilage bacterial growth but had weak influence on lactic acid bacteria, had a strong inhibitory effect on Pseudomonas, Enterobacteriaceae bacteria all, its inhibition of spoilage bacteria significantly better than a vacuum packing group.
赵建生；李志成；曹翠红. 不同气调包装对冷却猪肉在冷藏过程中的微生物变化的研究[J]. 肉类研究, 2010, 24(7): 36-39.
ZHAO Jiansheng;LI Zhicheng;CAO Cuihong. Research on Microorganism Changes in Different Modified Atmosphere Packaging on Chilled Pork in Cold Storage. Meat Research, 2010, 24(7): 36-39.
2010, Vol. 24 
