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| Comparison of Bacterial Flora Composition in Chilled Pork Products from Different Body Parts |
| XIONG Dan-ping;LIU Chao-qun;WANG Hong-xun |
| College of Food Science and Engineering，Wuhan Polytechnic University，Wuhan 430023，China |
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Abstract This study aimed to address variations in bacterial flora composition and quantity between fresh and spoiled chilled pork products from different body parts including selected ribs, selected shredded pork hind leg, selected shredded pork fore leg, selected streaky pork, selected pork belly, selected pork tenderloin and common pork loin. The dominant bacteria in chilled pork included mainly Pseudomonas, Brochothrix thermosphacta, Lactobacillus, Micrococcus and Enterobacteriacea. Among them, Pseudomonas, Micrococcus and Enterobacteriacea showed the highest growth rate, while Lactobacillus grew relatively slowly. Brochothrix thermosphacta. The growth of Brochothrix thermosphacta showed considerable variations in pork products from different body parts. Pork belly had a relatively high fat content. Brochothrix thermosphacta grew most vigorously in streaky pork.
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2012, Vol. 26 
