Lactic acid bacteria growth model in ground meat
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Additional Info
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DOLU 03/29/2019
Model-Created
Model-Creator microHibro
Model-CurationStatus
Model-DependenVariableMaximum 6
Model-DependenVariableMinimum 1
Model-DependenVariableUnits log10(count/g)
Model-DependentVariables
Model-Foodprocess Storage
Model-ID
Model-InpendenVariables pH, temp
Model-Link
Model-Modified
Model-Notes
Model-ReferenceDescription Baranyi & Roberts, 1994, Koutsoumanis et al. (2006)Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions. Koutsoumanis, K., Stamatiou, A., Skandamis, P., Nychas, G.-J.E. Applied and Environmental Microbiology 72:124–134 (2006).
Model-ReferenceDescriptionLink
Model-Rights
Model-Subject
Model-Type Growth
PMF-Environment Meat
PMF-Environment-Details Meat
PMF-Organism Lactic acid bacteria
PMF-OrgansimDetails
Software MicroHibro
Software-Accessibility Public / registration required
Software-Link http://www.microhibro.com
Software-Modeling
Software-Notes
Software-PredictionConditions Static / Dynamic / Validattion
system:type OpenFSMR
Management Info
Field Value
Author taras_guenther
Last Updated 9 December 2019, 15:52 (CET)
Created 9 December 2019, 15:52 (CET)