结果表明：假单胞菌、乳酸菌、热死环丝菌和肠杆菌是构成冷却羊肉初始菌相的主要微生物；
The results showed: Pseudomonas, Lactobacillus, Brochothix thermosphacta and Enterobacteriaceae were the main microorganisms in the chilled mutton;
本文采用选择性培养基对冷却羊肉中的主要微生物进行了选择培养，分析研究了真空条件下冷却羊肉的菌相消长规律。
Main microorganisms of chilled mutton were incubated with selective agars, and initial microflora and their changes under vacuum were analyzed.
在冷却羊肉的生产过程中，可以运用表面清洗消毒、添加化学生物防腐剂、真空包装、低温贮藏等栅栏因子对羊肉产品的微生物进行控制。
During chilling lamb meat production, Microbes can be controlled with hurdle factors, such as cleaning surface of carcass, adding chemical or bio-antiseptic, vacuum package, chilling storage etc.
在冷却羊肉的生产过程中，可以运用表面清洗消毒、添加化学生物防腐剂、真空包装、低温贮藏等栅栏因子对羊肉产品的微生物进行控制。
During chilling lamb meat production, Microbes can be controlled with hurdle factors, such as cleaning surface of carcass, adding chemical or bio-antiseptic, vacuum package, chilling storage etc.
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