A novel modelling approach for predicting microbial growth in a raw cured meat product stored at 3 degrees C and at 12 degrees C in air.
Int J Food Microbiol
; 43(1-2): 39-52, 1998 Aug 18.
Article
en En
| MEDLINE
| ID: mdl-9761337
To predict microbial growth during chill storage of a traditional Greek raw sausage, a numerical model was developed and validated. In our novel approach, the specific growth rate of each microbial population was calculated on the basis of the main microbial populations grown in the sausage. In addition, the specific destructive effect of the sausage ecosystem was introduced to evaluate microbial growth. The model was integrated by the Runge-Kutta method and the parameter values were optimised by the least squares method. Fitting of the model to the experimental data derived from four sausage batches stored aerobically at 3 and 12 degrees C successfully described the microbial growth kinetics in the sausage niche. Finally, the parameter values estimated by the fitting of the model on the data set from each batch were used to predict microbial growth in the other batches at both storage temperatures.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Bacterias
/
Levaduras
/
Microbiología de Alimentos
/
Productos de la Carne
/
Modelos Biológicos
Tipo de estudio:
Prognostic_studies
/
Risk_factors_studies
País/Región como asunto:
Europa
Idioma:
En
Revista:
Int J Food Microbiol
Asunto de la revista:
CIENCIAS DA NUTRICAO
/
MICROBIOLOGIA
Año:
1998
Tipo del documento:
Article
País de afiliación:
Grecia
Pais de publicación:
Países Bajos