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Analyses and predictions of the deterioration of comminuted beef.

Author(s) : RACCACH M.

Type of article: Article

Summary

Mathematical models describing the growth of indigenous bacterial population of beef showed that the predicted time to spoilage decreased as both the temperature and the fat level increased. 3 to 0 deg C might be most adequate.

Details

  • Original title: Analyses and predictions of the deterioration of comminuted beef.
  • Record ID : 1999-3015
  • Languages: English
  • Source: Food Control The International Journal of HACCP and Food Safety - vol. 9 - n. 5
  • Publication date: 1998/10

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