Growth modelling of the predominant microbial groups in hamburgers in relation to the modulation of atmosphere composition, storage temperature, and diameter of meat particle.

Author(s) : ABDULLAH B., GARDINI F., PAPARELLA A., GUERZONI M. E.

Type of article: Article

Summary

Influence of temperature (-2 to 10 deg C), particle diameter (2 to 10 mm) and carbon dioxide content (2 to 40%) of the modified atmosphere of packaging on the growth of aerobic bacteria, Brochothrix thermosphacta, psychrotrophic bacteria, enterobacteria, Pseudomonas and lactic acid bacteria as well as on the colour of meat. Development of mathematical equations describing the effect of different variables.

Details

Original title: Growth modelling of the predominant microbial groups in hamburgers in relation to the modulation of atmosphere composition, storage temperature, and diameter of meat particle.
Record ID : 1995-2343
Languages: English
Source: Meat Sci. - vol. 38 - n. 3
Publication date: 1994

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Indexing

Themes: Food engineering;
Meat and meat products
Keywords: Modified atmosphere; Mince; Microbiology; Meat; Psychrotroph; Simulation