Evaluation of a new mathematical model to describe Clostridium perfringens growth during the cooling of cooked ground beef

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dc.creatorMarcelo DECKER
dc.creatorGilmar de Almeida GOMES
dc.creatorAlessandro Cazonatto GALVÃO
dc.creatorWeber da Silva ROBAZZA
dc.date2013
dc.date.accessioned2026-07-07T04:17:40Z
dc.descriptionA mathematical model previously developed to study microbial growth in food products under an isothermal environment was adapted to a time-varying temperature regime. The resulting model was applied to study the growth of Clostridium perfringensin meat products. This micro-organism is of particular relevance to public health and economy due to the loss of productivity caused by it. Results showed a similar performance of the model used compared to the Baranyi model under an isothermal situation and a slightly better performance under a non-isothermal temperature profile.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395940117019
dc.identifier.urihttp://hdl.handle.net/123456789/456754
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.33
dc.subjectAgrociencias
dc.titleEvaluation of a new mathematical model to describe Clostridium perfringens growth during the cooling of cooked ground beef
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos