Cl. perfigenstemperature dependency of �max - Pork
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DOLU 08/28/2015
Model-Created
Model-Creator MRV
Model-CurationStatus independent studies
Model-DependenVariableMaximum
Model-DependenVariableMinimum
Model-DependenVariableUnits
Model-DependentVariables mumax, pH, naCl, cooking, temperature, atmosphere
Model-Foodprocess Storage
Model-ID
Model-InpendenVariables temp
Model-Link
Model-Modified
Model-Notes
Model-ReferenceDescription Scannell (et al.), 2000: An effective lacticin in fresh pork sausage Journal of Food Protection 63(3): 370-375, Scannell (et al.), 2000: An effective lacticin in fresh pork sausage Journal of Food Protection 63(3): 370-375, Juneja, V.K., 2002b: Growth of Clostridium perfringens from spore inocula at temperatures applicable to cooling in cooked cured pork. Unpublished, Juneja, V.K., 2002b: Growth of Clostridium perfringens from spore inocula at temperatures applicable to cooling in cooked cured pork. Unpublished, Zaika, 2003: Influence of NaCl Content and Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ham and Beef. Journal of Food Protection: Vol 66, No. 9, 2003, p1599 - 1603,
Model-ReferenceDescriptionLink
Model-Rights
Model-Subject
Model-Type Growth, Growth boundary model
PMF-Environment Pork
PMF-Environment-Details Meat
PMF-Organism Clostridium perfringens
PMF-OrgansimDetails
Software MRV
Software-Accessibility Public
Software-Link http://mrviewer.info/
Software-Modeling
Software-Notes
Software-PredictionConditions
Value-ModelInput0 Atmosphere: 0
Value-ModelInput1 temp+Min: 0
Value-ModelInput2 temp+Max: 40
Value-ModelInput3 temp+Unit: �C
system:type OpenFSMR
Management Info
Field Value
Author taras_guenther
Last Updated 26 September 2019, 13:01 (CEST)
Created 26 September 2019, 13:01 (CEST)