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Abstract 7 samples were investigated for the levels and dominant species of microflora existing in mutton meat collected from local market of Baoding City.It was seen that there were 8 dominant Gram-negative and Gram-positive bacteria caus- ing the spoilage of mutton meat.The initial counts of the bacteria leading to the spoilage of mutton meat were 105cfu/ml.From them,5 isolates were selected purposely to investigate the roles of potas- sium sorbate in inhibiting their growth.0.25‰ concentration of potassium sorbate was proved to produce a clear inhibition toward the growth of spore-producing bacteria and Gram-negative plus short-shaped bacteria.
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LIU Shujin, SONG Xiangyue, ZOU Penglai, GUO Xiaojia, XIONG Guangquan, WANG Lan, SHI Liu, CHEN Sheng, CHEN Lang, WU Wenjin, WANG Chao. Effect of Different Modified Atmosphere Packaging on Color Protection and Preservation of Chilled Black Goat Meat[J]. Meat Research, 2026, 40(7): 65-72. |
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2007, Vol. 21 
