Causes of the deterioration of meat products in vacuum soft-packing were analyzed. The results showed that bio-factor was one of the main reasons; contaminative microbes were lactobacterium and bacillus. Microbial quantity in the putrid products and the consequent acidification cannot unilaterally make the products to deteriorate. The putridity was related to water content in the products, and bio-factor combined with non-bio-factor resulted in the products to liquefy and the bag to expand and the food to deteriorate. Lactobacterium was carried by contaminated frozen meat, and the contaminative bacillus was caused by inthorough sterilization of the production utensils.%对真空软包装肉制品腐败变质原因分析表明:生物性因素是主要原因之一,污染微生物是乳酸球菌和芽胞杆菌;变质产品中的微生物数量及因此造成的酸化,不足以单方面造成产品变质,与产品含水量有关,是生物因素与非生物因素联合作用导致产品液化胀袋而变质;乳酸球菌由污染的冻结肉携带,而污染的芽胞杆菌是生产器具消毒不彻底造成的.
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