B. thermosphacta temperature dependency of µmax - Beef
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DOLU 03/29/2019
Model-Creator MRV
Model-CurationStatus independent studies
Model-DependentVariables mumax, pH, aw temperature, atmosphere
Model-Foodprocess Storage
Model-InpendenVariables temp
Model-ReferenceDescription Skandamis (et al.), 2002:Preservation of meat with active and modified atmosphere packaging conditions. Int J. Food Micro. 79:35-45, Zamora (et al.), 1985: Modeling of microbial growth in refrigerated packaged beef. Journal of Food Science 50: 1003 - 1013, Giefing, Sussane, 2001. "Mikrobiologische Aspekte der Rindfleischreifung unter definierten Atmosphare-Druck- und Temperaturbedingungen". PhD Thesis, Vet. Univ. Vienna, Banks (et al.), 1985: Sulfite, an elective agent in the microbiological and chemical changes occurring in uncooked comminuted meat products. Journal of Applied Biochemistry 7: 161- 179, Institute of Food Research, Norwich, UK, Rousset (et al.), 1991: Effect of CO2 or vacuum packaging on normal and high pH meat shelf-life. International Journal of Food Science and Technology 26(6): 641 - 652, Erichson (et al.), 1981: Microbial flora of normal and high pH beef stored at 4°C in different gas environments. Journal of Food Protection 44: 866 - 869, Faustman (et al.), 1990: Color reversion in beef. Fleischwirtschaft 70(6): 689 - 693, Niemand (et al.), 1983: Shelf-life extension of minced beef through combined treatments involving radurization. Journal of Food Protection 46(9): 791 - 796, Zamora (et al.), 1987: Antimicrobial activity of undissociated sorbic acid in vacuum packaged beef. Journal of Food Science 52(6): 1449 - 1454, Banks (et al.), 1985: Sulfite, an elective agent in the microbiological and chemical changes occurring in uncooked comminuted meat products. Journal of Applied Biochemistry 7: 161- 179, Skandamis (et al.), 2002: A vitalistic approach for non-thermal inactivation of pathogens in traditional Greek salads, Food Microbiology 19, 405-421, Tsigarida (et al.). 2000: Behaviour of L. monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5 C. J.Appl.Microbiol. 89: 901, Kant-Muermans and Stekelenburg, Shelf-life prediction of fresh pork and beef packed aerobically and under modified atmosphere (in Dutch). TNO report V 95.764, 1995, Skandamis (et al.), 2002:Preservation of meat with active and modified atmosphere packaging conditions. Int J. Food Micro. 79:35-45, Gill (et al.), 1980: Growth of bacteria on meat at room temperatures. Journal of Applied Bacteriology 49: 315 - 323,
Model-Type Growth - Growth boundary model
PMF-Environment Beef
PMF-Environment-Details Meat
PMF-Organism Brochothrix thermosphacta
Software MRV
Software-Accessibility Public
Software-Link http://mrviewer.info/
system:type OpenFSMR
Management Info
Field Value
Author taras_guenther
Last Updated 10 December 2019, 21:38 (CET)
Created 10 December 2019, 21:38 (CET)