Mathematical Models to Describe the Kinetic Behavior of Staphylococcus aureus in Jerky

The objective of this study was to develop mathematical models for describing the kinetic behavior of Staphylococcus aureus (S. aureus) in seasoned beef jerky. Seasoned beef jerky was cut into 10-g pieces. Next, 0.1 mL of S. aureus ATCC13565 was inoculated into the samples to obtain 3 Log CFU/g, and...

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Vydáno v:Food Sci Anim Resour
Hlavní autoři: Ha, Jimyeong, Lee, Jeeyeon, Lee, Soomin, Kim, Sejeong, Choi, Yukyung, Oh, Hyemin, Kim, Yujin, Lee, Yewon, Seo, Yeongeun, Yoon, Yohan
Médium: Artigo
Jazyk:Inglês
Vydáno: Korean Society for Food Science of Animal Resources 2019
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Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6612787/
https://ncbi.nlm.nih.gov/pubmed/31304466
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2019.e28
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