Shelf life of Bacon (cured pork)
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Creator | DMRI |
| Model-CurationStatus | new |
| Model-InpendenVariables | Temp, NaCl, time, log |
| Model-Subject | Vacuum packed, 2-5,5 % salt in aqueous (% Sodium Chloride in the water phase, w/w), With/without Ascorbate, 60-120 ppm nitrite/nitrate added, No smoke |
| Model-Type | Growth |
| PMF-Environment | Bacon |
| PMF-Environment-Details | Meat products |
| PMF-Organism | psychrotrophic bacteria |
| Software | DMRI |
| Software-Accessibility | Registration required |
| Software-Link | http://dmripredict.dk/Models/ShelfLife/CuredPork/Default.aspx |
| Software-Modeling | no |
| Software-Notes | http://dmripredict.dk/Models/ShelfLife/CuredPork/Default.aspx |
| Software-PredictionConditions | Static / Dynamic |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 10 December 2019, 21:16 (CET) |
| Created | 10 December 2019, 21:16 (CET) |