Prepared meat products are favored by consumers because of their convenience, nutrition, and taste. However, microorganisms grow easily in prepared meat products because they are rich in nutrients, affecting food quality and safety. High-throughput sequencing could comprehensively profile microbial communities at high resolution, and provide a theoretical basis for microbial control and standardized production of prepared meat products. Homogenous extraction was used to extract the microbial genomes of prepared meat products. Analysis of the V3/V4 region of the 16S rRNA sequence revealed a rich diversity of microbial taxa in prepared meat products. The four samples studied had some similarities in species composition. Anderseniella was identified as the most abundant genus in chicken nuggets, chicken skewers, and beefsteak, while Acinetobacter was the most prevalent genus in mutton shashlik. Other genera present in the samples included Bacillus, Clostridium, Pantoea, Pseudomonas, Psychrobacter, and Lactococcus. By analyzing the V3-V4 16S rRNA sequences of microorganisms in prepared meat products, the feasibility of the homogenous extraction method was proven. New concepts and strategies for large-scale studies could be developed from these results.
