微生物是引起猪肉腐败的根本原因，但目前对冷却猪肉腐败过程中微生物入侵、致腐的生化作用机制及其光谱学变化特征尚不清楚。为此，本项目拟以特定致腐菌Pseudomonas koreensis PS1的致腐过程为出发点，重点开展其微生物特性、肌肉理化特性及光谱学特性的动态变化过程研究，揭示冷却猪肉腐败过程的生化作用机制及其光谱学特征变化规律：（1）直接从冷却猪肉腐败的源头入手，研究分析致腐菌P. koreensis PS1的生长、入侵、产酶和代谢特性，以及肌肉组织微观结构和化学组分的变化规律，阐释冷却猪肉腐败过程的生化作用机制；（2）进一步从微观和宏观角度对比分析近红外光谱信息变化情况，揭示冷却猪肉腐败过程的光谱学特征变化规律，并提取与新鲜度特异相关的光谱特征值，建立基于光谱数据的猪肉新鲜度快速评价模型。本项目的研究将为猪肉及其制品的防腐保鲜，以及贮藏、加工等过程的质量与安全实时控制提供理论依据。

Microorganism is the main reason that causes pork spoilage. At present, it is not clear how to invade to cause the spoilage biochemical mechanism and the dynamic spectroscopy characteristics in chilled pork during bacterial spoilage. Therefore, this project aims to illuminate the spoilage mechanism and the dynamic regularity of spectroscopy characteristics in chilled pork by specific spoilage organisms(SSO), through investigating the metabolic kinetics of Pseudomonas koreensis PS1, the physical-chemical properties and the spectral characteristics in chilled pork during bacterial spoilage. (1)The biochemical mechanism is explicated by the analysis of the growth, invasion, enzyme production and metabolic characteristics of P. koreensis PS1, and the change of tissue structure and chemical composition in chilled pork during bacterial spoilage; (2) The dynamic regularity of spectroscopy characteristics is explored by the comparison of spectroscopy information from both macro and micro perspectives, and spectral characteristic variable is extracted to build the model for the rapid detection of pork freshness. The research achievement will provide a theoretical basis for the real-time control in meat products storage and processing.