Changes in Microflora Characteristics of Vacuum-packaged Fresh Mutton after Dealing with Preservative Solution and Irradiated at Low-dose Irradiation and

Irradiation can kill microorganism in meat obviously, but the irradiated meats produced higher 2-thiobarbituric acid reactive substances(TBARS) than nonirradiated.In this manuscript,preservatives were used in chilled lamb with irradiation,then microbiological properties were determined during 28 days of storage.At the 28th day,the TBARS value was determined.The log CFU/g of Lactic acid bacteria、Psychrotrophs、Enterobacteriaceae、Pseudomonas、microflora total count were 4.50、1.57、0.70、2.38、2.90 and were lower than national standard(5.0) obviously.The result showed TBARS was only 0.23 mg/kg by irradiation of 5 000 Gy with preservatives and was lower than national standard(0.50) and non-preservatives groups.On the other hand,irradiation odor was lower than non-preservatives and their color did not change obviously during whole storage.