为分析冷鲜猪肉贮藏期间微生物污染对其品质的影响，从规模化生猪屠宰场，随机抽取10头猪后腿肉，于4 ℃冷藏。将每头猪肉样品平均分为11份，分别于0~10 d进行感官评价以及菌落总数和挥发性盐基氮测定。结果显示：0~3 d，菌落总数、挥发性盐基氮含量均不超标，冷鲜猪肉品质保持良好；4~6 d，猪肉品质开始降低，但绝大部分仍为近似鲜品；7 d以后，猪肉品质迅速降低，逐步腐败变质。结果表明，冷鲜猪肉贮藏期间，微生物污染对其品质有很大影响，在4 ℃冷藏条件下，冷鲜猪肉在3 d内能够保持良好品质。
In order to analyze the influence of microbial contamination on the quality of chilled pork during storage，from the large-scale pig slaughterhouses，pork hind leg muscles were cut from 10 pigs and refrigerated at 4℃. Then sensory evaluation were made，microbial numbers and total volatile basic nitrogen（TVB-N）were determined in 0 to 10th days respectively. The results showed that，during 0 to 3 days，the bacterial colony numbers and total volatile basic nitrogen did not exceed permissible limits，and the quality of the chilled pork remained good；after 4 to 6 days，the quality of meat began to decrease，but most of them were almost fresh；after 7 days，the meat quality rapidly decreased and gradually deteriorated. The results indicated that，microbial contamination had a great influence on the quality of chilled pork during storage. Under the preservation condition of 4 ℃，chilled pork could maintain good quality within 3 days.