In order to study the effect of the kinetic parameters of spoilage bacteria in chicken products flesh and bones on the shelf life,the pallet-packaged flesh and bones were placed in the fridge at selected storage temperatures(5,10,15,20,25 ℃).The modified Gompertz model was used for data fitting,and the growth kinetics parameters of Pseudomonas and lactic acid bacteria were described at different temperature.Pearson correlation coefficient was applied to study the relevance between kinetic parameters and sensory shelf life.The results showed that the growth rate of lactic acid bacteria and pseudomonas increased and the lag phase λ(h) shortened gradually as the temperature increased.At 10,15,20,25 ℃,the lag phase λ(h) of lactic acid bacteria were 0.93,0.28,1.87,0.23 h and the lag phase λ(h) of Pseudomonas were 33.05,6.38,1.69,6.38 h respectively.At 5 ℃,the lag phase λ(h) of lactic acid bacteria and pseudomonas were 28.98 and 89.17 h respectively,that is to say,low temperature inhibited the growth of microorganisms.The lag phase λ(h) of lactic acid bacteria and Pseudomonas was significantly correlated with the shelf life,wherein their correlation coefficients were 0.929 and 0.987 respectively.The growth of lactic acid bacteria and Pseudomonas was significantly correlated with the quality of flesh and bones,wherein the kinetics of growth parameters lag phase λ(h) had the best correlation with shelf life.Therefore,in order to extend the shelf life of products and ensure the quality of product,we should control the environment temperature strictly and extend the lag phase λ(h) of microorganisms in the manufacturing process of prepared chicken products flesh and blood to inhibit the growth of microbes.