Analysis of Myoglobin Stability and Bacterial Community Diversity in Sheep Chop Rolls during Storage

In this study, the bacterial community composition of 0D, 4D and 8D sheep chop rolls in different refrigeration time was studied, and the main pathogens of the deterioration of sheep chop rolls were explored. At the same time, the changes of myoglobin oxidation and MRA during different refrigeration time were studied to lay a theoretical foundation for studying the color stabilization mechanism of lamb chops during refrigeration and improving the shelf life of lamb chops.