Effects of heat-processing regime, pH, water activity and their interactions on the behaviour of Listeria monocytogenes in ground pork. Modelling the boundary of the growth/no-growth areas as a function of pH, water activity and temperature
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | GroPIN |
| Model-DependenVariableUnits | h-1 |
| Model-DependentVariables | Rate |
| Model-InpendenVariables | aw, pH, temp |
| Model-Notes | T, pH, aw, mopt (h-1) || Table 1, eq.3, T(oC), pH, aw |
| Model-ReferenceDescription | Zuliani, V., Lebert, I., Garry, P., Jean-Luc Vendeuvre, J-L., Jean-Christophe Augustin, J-A., Lebert, A., 2006. Effects of heat-processing regime, pH, water activity and their interactions on the behaviour of Listeria monocytogenes in ground pork. Modelling the boundary of the growth/no-growth areas as a function of pH, water activity and temperature. International Journal of Food Science and Technology, 41,1197–1206 |
| Model-Type | Growth |
| PMF-Environment | Ground pork |
| PMF-Environment-Details | Meat |
| PMF-Organism | Listeria monocytogenes |
| 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 | 513 |
| Software-PredictionConditions | Static / Dynamic |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:18 (CET) |
| Created | 10 December 2019, 21:18 (CET) |