Use of a temperature function integration technique to assess the hygienic adequacy of a beef carcass cooling process
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DOLU 03/29/2019
Model-Created
Model-Creator GroPIN
Model-CurationStatus
Model-DependenVariableMaximum
Model-DependenVariableMinimum
Model-DependenVariableUnits h-1
Model-DependentVariables Rate
Model-Foodprocess
Model-ID
Model-InpendenVariables temp
Model-Link
Model-Modified
Model-Notes T || T(oC)
Model-ReferenceDescription Gill, C.O., Harrison J.C.L., Phillips, D.M., 1991. Use of a temperature function integration technique to assess the hygienic adequacy of a beef carcass cooling process. Food Microbiology, 8, 83-94
Model-ReferenceDescriptionLink
Model-Rights
Model-Subject
Model-Type Growth
PMF-Environment Beef carcass
PMF-Environment-Details Meat
PMF-Organism Escherichia coli O157:H7
PMF-OrgansimDetails
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 434
Software-PredictionConditions Static / Dynamic
system:type OpenFSMR
Management Info
Field Value
Author taras_guenther
Last Updated 26 September 2019, 13:02 (CEST)
Created 26 September 2019, 13:02 (CEST)