Growth of Listeria monocytogenes on vacuum-packed cooked meats: effects of pH, aw , nitrite and ascorbate
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | GroPIN |
| Model-DependenVariableUnits | days |
| Model-DependentVariables | Time-to-X-log increase |
| Model-InpendenVariables | nitrite, pH |
| Model-Notes | pH, NO2, Vacuum, aw=0.968, Sod.ascorb=0.042%,T=5oC || NO2(mg/kg), Vacuum packed |
| Model-ReferenceDescription | Duffy, L.L., Vanderlinde, P.B., Grau, F.H., 1994. Growth of Listeria monocytogenes on vacuum-packed cooked meats: effects of pH, aw , nitrite and ascorbate. International Journal of Food Microbiology, 23,377–390 |
| Model-Type | Growth |
| PMF-Environment | Meat (Cooked) |
| 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 | 479 |
| Software-PredictionConditions | Static / Dynamic |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 17 September 2019, 14:36 (CEST) |
| Created | 17 September 2019, 14:36 (CEST) |