Logistic Growth Curve Model Analysis of Microbial Flora and TVB-N in Fresh Pork at Different Storage Temperatures.

In order to study the variation patterns of the main spoilage bacteria and total volatile basic nitrogen (TVB-N) content of fresh pork with time at different storage temperatures, and to find out their variation function models. Four storage temperature groups, namely (-3±0.5)°C, (0±0.5)°C, (4±0.5)°C, and (10±0.5)°C, were selected, and 7 different storage time, including 0 h, 10 h, 20 h, 34 h, 48 h, 72 h, and 96 h were set in each group, to detect six microbial indexes such as the total number of bacterial colonies and, Escherichia coli, and TVB-N content of fresh pork. Paired T-tests were conducted on the time series values of each index among the four storage temperature groups, and a logistic growth curve function model was established. The results showed that there were extremely significant differences between various indicators of fresh pork in different storage temperature groups. Each observation index had a highly significant logistic growth curve function with the independent variable time t at different storage temperatures, and the coefficient of determination R² was greater than 0.9. Taking the total volatile salt base nitrogen content as the index, it is theoretically concluded that fresh meat storage should not exceed 76 h at (0±0.5)°C, while the storage time for sub-fresh meat should be between 76 h to 121 h. Comprehensive analysis, it is recommended to store fresh pork at (0±0.5)°C, and storage time should not exceed 121 h. The research results can provide reference for the storage and preservation of fresh pork. [ABSTRACT FROM AUTHOR]