Predictive Model for Growth of Clostridium perfringens during Cooling of Cooked Beef Supplemented with NaCl, Sodium Nitrite and Sodium Pyrophosphate
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Created | 2013 |
| Model-Creator | Juneja VK, Marks H, Mohr T, Thippareddi HH |
| Model-CurationStatus | not curated |
| Model-DependenVariableUnits | log10(count/g) |
| Model-DependentVariables | Concentration |
| Model-Foodprocess | Cooling |
| Model-ID | |
| Model-InpendenVariables | Init_level, NaCl, sodium_nitrite, temp, time |
| Model-Notes | not curated |
| Model-ReferenceDescription | Juneja VK, Marks H, Mohr T, Thippareddi HH (2013) Predictive Model for Growth of Clostridium perfringens during Cooling of Cooked Beef Supplemented with NaCl, Sodium Nitrite and Sodium Pyrophosphate. J Food Process Technol 4:275. |
| Model-Type | Growth |
| PMF-Environment | Cooked beef |
| PMF-Organism | Clostridium perfringens |
| Software | USDA PMP |
| Software-Accessibility | Public |
| Software-Link | http://pmp.errc.ars.usda.gov/PMPOnline.aspx?ModelID=49 |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:03 (CET) |
| Created | 10 December 2019, 21:03 (CET) |