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冷藏真空包装牛肉的保质期估计,考虑到不确定性

Magdevis Y Rodriguez-Caturla1, Alberto Garre2, Carmen Josefina Contreras Castillo3

  • 1Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.

International journal of food microbiology
|August 7, 2023
PubMed
概括

用真空包装牛肉的保质期估计是使用乳酸细菌 (LAB) 和Enterobacteriaceae的微生物生长模型. 模型根据温度和pH值预测了保质期,突出了非主导细菌的潜在破坏作用.

关键词:
肉的质量 肉的质量预测建模的预测建模.量化微生物学 量化微生物学破坏微生物的破坏.

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