Enterobacteriaceae temperature dependency of µmax - Beef
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | MRV |
| Model-CurationStatus | independent studies |
| Model-DependentVariables | mumax, pH, temperature, atmosphere, NaCl, oregano oil |
| 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, Skandamis (et al.), 2002: A vitalistic approach for non-thermal inactivation of pathogens in traditional Greek salads, Food Microbiology 19, 405-421, Zomer, Exploratory investigation into the experimental design of shelf-life tests with fresh meat as a model system (in Dutch). TNO report T 92.603, 1992, Institute of Food Research, Norwich, UK, 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.), 2001: Effect of oregano essential oil on microbiological and physicochemical attributes of minced meat stored in air and modified atmospheres. Journal of Applied Microbiology, 91:1011-1022, |
| Model-Type | Growth - Growth boundary model |
| PMF-Environment | Beef |
| PMF-Environment-Details | Meat |
| PMF-Organism | Enterobacteriaceae |
| 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, 21:35 (CET) |
| Created | 10 December 2019, 21:35 (CET) |