Aerobic Total Spoilage bacteria temperature dependency of µmax - Beef
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DOLU 03/29/2019
Model-Creator MRV
Model-CurationStatus independent studies
Model-DependentVariables mumax, pH, temperature, atmosphere
Model-Foodprocess Storage
Model-InpendenVariables temp
Model-ReferenceDescription Australian Food Safety Centre of Excellence. University of Tasmania. Hobart. Australia, Zomer, Exploratory investigation into the experimental design of shelf-life tests with fresh meat as a model system (in Dutch). TNO report T 92.603, 1992, Muermans and Stekelenburg, Shelf-life prediction of fresh beef and pork aerobically packed in strech foil (in Dutch). TNO report V 94.207, Cooksey (et al.), 1993: Post-packaging pasteurisation reduces Clostridium perfringens and other bacteria in precooked vacuum-packaged beef loin chunks. Journal of Food Science. 58(2): 239 - 241, Baranyi (et al.), 1999: Validating and comparing predictive models. International Journal of Food Microbiology 48:159-166, Skandamis (et al.), 2001: Effect of oregano essential oil on microbiological and physicochemical attributes of minced meat stored in air and modified atmospheres. Journal of Applied Microbiology, 91:1011-1022, Skandamis (et al.), 2002:Preservation of meat with active and modified atmosphere packaging conditions. Int J. Food Micro. 79:35-45
Model-Type Growth - Growth boundary model
PMF-Environment Beef
PMF-Environment-Details Meat
PMF-Organism Aerobic total spoilage bacteria
Software MRV
Software-Accessibility Public
Software-Link http://mrviewer.info/
system:type OpenFSMR
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Author taras_guenther
Last Updated 17 September 2019, 14:24 (CEST)
Created 17 September 2019, 14:24 (CEST)