《Table 2The total number of bacteria colony of LP storage (cfu/g, ×105)》

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《Research and Application of Hypobaric Storage Technology in Agriculture and Food Industry in China》

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Note:a.After vacuum cooling then entering into LP；b.Only LP.

（i） Beef，pork and chicken[6].The meat of beef and pork was purchased from the vegetables markets in Shanghai and we did not know their killing time，the time of chicken from killing to entering into the LP equipment was about 2 h，and the experimental equipment was JYL2 hypobaric cold warehouse to be made by SKW.The total number of bacteria colony or aerobic bacterial count was inspected by School of Medical Instruments and Food Engineering，University of Shanghai for Science and Technology.Before experiment，the aerobic bacterial count could not be inspected due to no setup time.Three test samples put in white and thin food bag were purchased from the supermarkets，and the time from experimental place to inspection place was about 2.5 h and no temperature was controlled on the passage.The parameter of LP was 450-600 Pa，1-2.2℃and nearly saturation of RH，the parameter of vacuum cooling was 0℃and the equipment was ZLD 1.1 vacuum pre-cooling machine to be made by SKW.The total number of bacteria colony is shown in Table 2.In China，the standard NY5029-2008and NY5044-2008 Pollution-free Food，the total number of bacteria colony must be≤1×106cfu/g for the fresh meat of beef and pork，and≤5×105cfu/g for fresh chicken meat in NY5034-2005Pollution-free Food，Poultry Meat and Offals.From Table 2，the total number of bacteria colony of LP storage after vacuum cooling was lower than only LP storage.