Predictive model for growth of Clostridium perfringens in cooked cured pork
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | GroPIN |
| Model-DependenVariableUnits | h-1 |
| Model-DependentVariables | Rate |
| Model-InpendenVariables | temp |
| Model-Notes | Cooling of cooked meat || Eq. 5, T(oC) |
| Model-ReferenceDescription | Juneja, V.K., Huang, L., Thippareddi, H.H., 2006. Predictive model for growth of Clostridium perfringens in cooked cured pork. International Journal of Food Microbiology, 110,85-92 |
| Model-Type | Growth |
| PMF-Environment | Cooked pork ham |
| PMF-Environment-Details | Meat |
| PMF-Organism | Clostridium perfringens |
| Software | GroPIN |
| Software-Accessibility | Public / Local installation |
| Software-Link | http://www.aua.gr/psomas/gropin/ |
| Software-Modeling | Yes, if parameters are provided by user |
| Software-Notes | 269 |
| Software-PredictionConditions | Static / Dynamic |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:06 (CET) |
| Created | 10 December 2019, 21:06 (CET) |