Cl. perfigenstemperature dependency of µmax - Pork
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | MRV |
| Model-CurationStatus | independent studies |
| Model-DependentVariables | mumax, pH, naCl, cooking, temperature, atmosphere |
| Model-Foodprocess | Storage |
| Model-InpendenVariables | temp |
| Model-ReferenceDescription | Scannell (et al.), 2000: An effective lacticin in fresh pork sausage Journal of Food Protection 63(3): 370-375, Scannell (et al.), 2000: An effective lacticin in fresh pork sausage Journal of Food Protection 63(3): 370-375, Juneja, V.K., 2002b: Growth of Clostridium perfringens from spore inocula at temperatures applicable to cooling in cooked cured pork. Unpublished, Juneja, V.K., 2002b: Growth of Clostridium perfringens from spore inocula at temperatures applicable to cooling in cooked cured pork. Unpublished, Zaika, 2003: Influence of NaCl Content and Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ham and Beef. Journal of Food Protection: Vol 66, No. 9, 2003, p1599 - 1603, |
| Model-Type | Growth - Growth boundary model |
| PMF-Environment | Pork |
| PMF-Environment-Details | Meat |
| PMF-Organism | Clostridium perfringens |
| Software | MRV |
| Software-Accessibility | Public |
| Software-Link | http://mrviewer.info/ |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 17 September 2019, 14:27 (CEST) |
| Created | 17 September 2019, 14:27 (CEST) |