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Abstract The impact of material,the technical process, and the production storing on the microbial of the fragrant spicy fillet were studied in this paper.The result showed that the number of bacteria in fragrant spicy fillet was related to the number of the production of fragrant spicy fillet;Parameters in processing had pow- erful affection on the number of microbe in product,for example the optional conditions were 78～80℃(boiling temperature),65min (boiling time);And the product was better preserved in cold environment,and the best condition was among 0～7℃.
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SHI Yuxuan, ZANG Mingwu, ZOU Hao, ZHAO Bing, XU Chenchen, BAI Jing, WANG Hui, WU Jiajia, QIAO Xiaoling. Analysis of Microbial Contamination on Cattle Carcass Surface and in Contact Environment during Traditional Cattle Slaughtering[J]. Meat Research, 2022, 36(4): 7-13. |
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2006, Vol. 20 
