Unraveling characterizations of bacterial community and spoilage profiles shift in chilled pork during refrigerated storage

Changes in bacterial community composition and counts of chilled pork during storage at 4 °C were unraveled by culture-dependent method culture-independent method. Physical chemical analyses including drip loss, total volatile basic nitrogen (TVB-N), pH, surface color also performed to estimate its quality shelf life. A 37 phyla, 575 genera 843 species identified all samples high-throughput sequencing technology 10 days’ storage. At the phylum level, Proteobacteria Firmicutes dominant phylum. genus Pseudomonas spp., Acinetobacter Pantoea Brochothrix spp. Raoultella with their average relative abundance above 5%. In addition, 12 more than 1% found. These bacteria main pathogenic or spoilage bacteria, seriously affected meat. Based on results viable (TVC), TVB-N level sensory evaluation, life stored was no 3 days. Through TVC microbial structure pork, microorganisms causing revealed, which will guide significance for further control pork.