Qiu Shu-bing, Zhang Yi-min, Luo Xin
In order to study changes of the microbiology and meat quality of the vacuum-packaged beef and the correlation between their chemical index and microbiological index,we measured total viable count,lactic acid bacteria,Pseudomonas spp.,Enterobacteriaceae,Brochothrix thermosphacta,pH value,total volatile basic nitrogen(TVBN),water holding capacity,meat color of chilled beef and their correlations at 4℃ on the 0,7,13,21,28,and 38 days.The results showed that the change of the total viable count and the lactic acid bacteria were the same,that Pseudomonas spp.,Enterobacteriaceae,Brochothrix thermosphacta grew rapidly.The pH value decreased at first and then rose.The color increased at first then decreased little later.The TVBN value slowly rose in the early days and rapidly rose in the later days.The water holding capacity at 4℃ increased steadily.During the storage,there was a significant correlation between total viable counts and lactic acid bacteria(P<0.01) and there was also a correction between the total viable counts and TVBN value,a* value,b* value,C* ab and the water holding capacity(P<0.05),but there was little correction between total viable counts and pH value,L* value.Therefore,the meat quality changed because of the growth of the microbiology,and TVBN value,a* value,b* value,C* ab could be used as the indicator of meat spoilage.
