Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chain

Journal of Applied Microbiology

Volumn 108, Issue 2, 2010, Pages 510-520

  Kreyenschmidt, J ^a   Hubner A ^a   Beierle, E ^a   Chonsch, L ^a   Scherer, A ^a   Petersen, B ^a  

^a UNIVERSITY OF BONN   (Germany)

Author keywords

Cooked ham; Lactic acid bacteria; Predictive modelling; Shelf life

Indexed keywords

BACTERIA; FOOD STORAGE; FORECASTING; LACTIC ACID; MEATS;

ARRHENIUS EQUATION; COLD CHAIN; COOKED HAM; DEVELOPED MODEL; LACTIC ACID BACTERIA; MODIFIED ATMOSPHERE; PREDICTIVE MODELS; SHELF LIFE; TEMPERATURE CONDITIONS; TOTAL VIABLE COUNTS;

CHAINS;

BACTERIUM; FOOD QUALITY; FOOD STORAGE; GROWTH RATE; MEAT; NUMERICAL MODEL; PH; TEMPERATURE EFFECT;

ARRHENIUS MODEL; ARTICLE; BACTERIAL GROWTH; CALCULATION; COLONY FORMING UNIT; FOOD PACKAGING; FOOD STORAGE; GOMPERTZ MODEL; INTERMETHOD COMPARISON; LACTIC ACID BACTERIUM; MATHEMATICAL MODEL; MEAT; MODIFIED ATMOSPHERE PACKING; NONHUMAN; SHELF LIFE; STATISTICAL MODEL;

EID: 74049091243     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2009.04451.x     Document Type: Article

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