Shelf life of modified atmosphere packed cooked meat products: a predictive model
- 20 January 1999
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 46 (1) , 57-70
- https://doi.org/10.1016/s0168-1605(98)00175-5
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Concentration of carbon dioxide in the water-phase as a parameter to model the effect of a modified atmosphere on microorganismsInternational Journal of Food Microbiology, 1998
- Application of an iterative approach for development of a microbial model predicting the shelf-life of packed fishInternational Journal of Food Microbiology, 1997
- Development of a predictive model to describe the effects of temperature and water activity on the growth of spoilage pseudomonadsInternational Journal of Food Microbiology, 1997
- Validation of a model describing the effects of temperature and water activity on the growth of psychrotrophic pseudomonadsInternational Journal of Food Microbiology, 1997
- Bacterial spoilage of meat and cured meat productsInternational Journal of Food Microbiology, 1996
- Predictive modeling of the growth of Listeria monocytogenes in CO2 environmentsInternational Journal of Food Microbiology, 1996
- Modelling of microbial activity and prediction of shelf life for packed fresh fishInternational Journal of Food Microbiology, 1995
- Model for combined effect of temperature and salt concentration/water activity on the growth rate of Staphylococcus xylosusJournal of Applied Bacteriology, 1987
- A Versatile Growth Model with Statistically Stable ParametersCanadian Journal of Fisheries and Aquatic Sciences, 1981
- The influence of temperature on the growth inhibitory effect of carbon dioxide on Pseudomonas fragi and Bacillus cereusCanadian Journal of Microbiology, 1981