Effect of temperature on the quality and safety of chilled mutton

The study researched dynamic changes of chilled mutton bacteria phase and shelf life in 10 ℃,4 ℃ and ice temperature storage conditions,by the traditional microbial detection method combined with 16 S r DNA V6~ V8 variable region of the polymerase chain reaction denaturing gradient gel electrophoresis fingerprinting technology( polymerase chain sought gradient gel electrophoresis,PCR- DGGE).Analysis of microbial count and DGGE map,in 10 ℃,six days had reached the critical value of corruption,the dominant spoilage bacteria Enterobacter,bending Lactobacillus. In 4 ℃,the shelf life for 27 days,dominant spoilage bacteria Pseudomonas spp.,Vibrio,Psychrophilic,Acinetobacter etc..In ice temperature storage,shelf life was for 39 days,Pseudomonas,Psychrobacter,Acinetobacter,Lactobacillus sake became the predominant spoilage bacteria.The results showed that the ice temperature could effectively prolong the shelf life of chilled mutton.