Predictive model for growth of Clostridium perfringens in cooked cured pork
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Additional Info
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DOLU 03/29/2019
Model-Creator GroPIN
Model-DependenVariableUnits h-1
Model-DependentVariables Rate
Model-InpendenVariables temp
Model-Notes Cooling of cooked meat || Eq. 5, T(oC)
Model-ReferenceDescription Juneja, V.K., Huang, L., Thippareddi, H.H., 2006. Predictive model for growth of Clostridium perfringens in cooked cured pork. International Journal of Food Microbiology, 110,85-92
Model-Type Growth
PMF-Environment Cooked pork ham
PMF-Environment-Details Meat
PMF-Organism Clostridium perfringens
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 269
Software-PredictionConditions Static / Dynamic
system:type OpenFSMR
Management Info
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Author taras_guenther
Last Updated 9 December 2019, 15:11 (CET)
Created 9 December 2019, 15:11 (CET)