Reduction of Yersinia enterocolitica during production of salami
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Additional Info
| Field | Value |
|---|---|
| DOLU | 03/29/2019 |
| Model-Created | 2015 |
| Model-Creator | DMRI |
| Model-Foodprocess | Fermentation |
| Model-InpendenVariables | NaCl, NaNO2, fat, total weight loss,m Fermentation to final pH 4.6, Fermentation to final pH 5.0, Chemical acifification (GdL) to pH 5.1 |
| Model-Notes | NaCl, NaNO2, fat, total weight loss |
| Model-ReferenceDescriptionLink | Version 1.0 (January 2015) |
| Model-Subject | Predicts the reduction that can be obtained during production of salami from pork, in relation to pH-decline, % NaCl, % fat, % other dry matter and added NaNO2 (ppm) in the batter combined with the drying loss during maturation. |
| Model-Type | Inactivation |
| PMF-Environment | Salami |
| PMF-Environment-Details | Meat Products |
| PMF-Organism | Yersinia enterocolitica |
| Software | DMRI |
| Software-Accessibility | Registration required |
| Software-Link | http://dmripredict.dk/models/meatsafety/clostridiumbotulinum/default.aspx |
| Software-Modeling | no |
| Software-PredictionConditions | Static |
| system:type | OpenFSMR |
Management Info
| Field | Value |
|---|---|
| Author | taras_guenther |
| Last Updated | 17 September 2019, 14:21 (CEST) |
| Created | 17 September 2019, 14:21 (CEST) |