Study on the Growth Kinetics Parameter of Specifics Spoilage Organisms for Chilled Pork

Abstract:

In this manuscript,the growth kinetics parameters analysis and construction the relationship in chilled pork stored aerobically in different temperature was carried out with mix microorganisms were inoculated to the no contamination longissimus muscle and tray-packaged at 0℃,4℃,7℃,10℃,14℃ and 20℃.The results showed that the temperature dependence of specifics spoilage microorganisms kinetic parameters-μmax(maximum specific growth rate) andλ(lag phase) were the major parameters.Shelf life had the positive correlation with lag time.The highest correlation coefficient was 0.991.Shelf life execute negative role on the maximum specific growth rate.With the temperature increased from 0℃ to 20℃,λ decreased and μmax increased,as a result,the shelf life reduced from 158h to 24h.Based on the above results,the conclusion can be inferred: the chilled pork in the production,circulation and distribution should be strictly keep at less then 20℃.