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Predictive models of growth and survival of psychrotrophic bacteria in salted and cured meat products.

Author(s) : KAJAK K., KOLOZYN-KRAJEWSKA D., GORYL A.

Summary

The aim of the work was the construction of predictive models of growth of total count of psychrotrophic bacteria (natural microflora in the model meat products representing products from the minced meat). The model parameters were time and temperature of the storage of products as well as the addition of NaCl and NaNO2. Research material comprised meat products in the form of meat balls prepared under laboratory conditions. Microbiological analyses were performed in the raw product, after roasting and after days of storage at different temperatures. Total count of psychrotrophic bacteria was determined on a nutrient agar.

Details

  • Original title: Predictive models of growth and survival of psychrotrophic bacteria in salted and cured meat products.
  • Record ID : 2006-1853
  • Languages: English
  • Source: Proceedings of the Third International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2005.
  • Publication date: 2005/05/02

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