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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Detalhes bibliográficos
Publicado no:Food Sci Anim Resour
Main Authors: Ha, Jimyeong, Lee, Jeeyeon, Lee, Soomin, Kim, Sejeong, Choi, Yukyung, Oh, Hyemin, Kim, Yujin, Lee, Yewon, Seo, Yeongeun, Yoon, Yohan
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2019
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Article
Acesso em linha: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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