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
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Additional Info
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DOLU 03/29/2019
Model-Created
Model-Creator GroPIN
Model-CurationStatus
Model-DependenVariableMaximum
Model-DependenVariableMinimum
Model-DependenVariableUnits h
Model-DependentVariables Lag time
Model-Foodprocess
Model-ID
Model-InpendenVariables pH, temp
Model-Link
Model-Modified
Model-Notes T, pH, Aerobic meat spoilage || Eq. 2. T(oC), pH
Model-ReferenceDescription Koutsoumanis, K.P., Stamatiou, A., Skandamis, P.N., Nychas, G.J.-E., 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. Applied and Environmental Microbiology, 72,124-134
Model-ReferenceDescriptionLink
Model-Rights
Model-Subject
Model-Type Growth
PMF-Environment Ground meat (pork & beef)
PMF-Environment-Details Meat
PMF-Organism Brochothrix thermosphacta
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 361
Software-PredictionConditions Static / Dynamic
system:type OpenFSMR
Management Info
Field Value
Author taras_guenther
Last Updated 9 December 2019, 16:08 (CET)
Created 9 December 2019, 16:08 (CET)