This work provides predictive growth models for Lactobacillus plantarum, which can be used by food business operators to determine shelf life of similar cooked meat product to that used in this study. In addition, the work provides insight into ‘the delayed change’, which is related to the sensory deterioration in cooked meat products.
Modelling growth of Lactobacillus plantarum and shelf life of vacuum-packaged cooked chopped pork at different temperatures
Article first published online: 31 JUL 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 48, Issue 12, pages 2580–2587, December 2013
How to Cite
Dalcanton, F., Pérez-Rodríguez, F., Posada-Izquierdo, G. D., de Aragão, G. M. F. and García-Gimeno, R. M. (2013), Modelling growth of Lactobacillus plantarum and shelf life of vacuum-packaged cooked chopped pork at different temperatures. International Journal of Food Science & Technology, 48: 2580–2587. doi: 10.1111/ijfs.12252
- Issue published online: 24 OCT 2013
- Article first published online: 31 JUL 2013
- Manuscript Accepted: 20 JUN 2013
- Manuscript Received: 6 APR 2013
- Capes Foundation
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