Study on the changes of microorganism of Xinjiang dried beef during storage

To deposit the Xinjiang dried beef better,this thesis selects three kinds of packing bags made from different materials,namely the common bags,aluminum oxide- plating bags and aluminum foil bags. The author intends to store the Xinjiang dried beef in a 4 ℃ vacuum condition.Then all the microorganisms,p H and the acid value should be tested regularly to research the change rules of each indicator in the process of storage. The results showed that: the total number bacteria of former two bags grew to more than 106 CFU / g in the 4th week.Pseudomonas and yeast became the dominant bacteria in general packaging,while lactic acid bacteria had an absolutely advantage in the other kinds of packaging.The initial acid value of dried beef was 1.85 KOH mg / kg,and increased to 4.26 KOH mg / kg at the 4th week,which over the limited value and had significant differences when compared with the other two bags( p < 0.05). To the end of the preservation,the acid value of each type of packaging was over than 7.0 KOH mg / kg.To avoid the microorganism and excessive oxidation,it is necessary to adopt an effective fresh- keeping packaging technology.