| dc.contributor.author |
Koutsoumanis, K |
en |
| dc.contributor.author |
Stamatiou, A |
en |
| dc.contributor.author |
Skandamis, P |
en |
| dc.contributor.author |
Nychas, G-JE |
en |
| dc.date.accessioned |
2014-06-06T06:47:03Z |
|
| dc.date.available |
2014-06-06T06:47:03Z |
|
| dc.date.issued |
2006 |
en |
| dc.identifier.issn |
00992240 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1128/AEM.72.1.124-134.2006 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/3362 |
|
| dc.subject.other |
Bacteria |
en |
| dc.subject.other |
Carboxylic acids |
en |
| dc.subject.other |
Food storage |
en |
| dc.subject.other |
Meats |
en |
| dc.subject.other |
pH |
en |
| dc.subject.other |
Aerobic conditions |
en |
| dc.subject.other |
Brochothrix thermosphacta |
en |
| dc.subject.other |
Microbial flora |
en |
| dc.subject.other |
Microbiology |
en |
| dc.subject.other |
bacterium |
en |
| dc.subject.other |
flora |
en |
| dc.subject.other |
meat |
en |
| dc.subject.other |
microbial activity |
en |
| dc.subject.other |
oxic conditions |
en |
| dc.subject.other |
pH |
en |
| dc.subject.other |
temperature |
en |
| dc.subject.other |
aerobic bacterium |
en |
| dc.subject.other |
article |
en |
| dc.subject.other |
bacterial growth |
en |
| dc.subject.other |
brochothrix thermosphacta |
en |
| dc.subject.other |
correlation analysis |
en |
| dc.subject.other |
Enterobacteriaceae |
en |
| dc.subject.other |
food quality |
en |
| dc.subject.other |
food spoilage |
en |
| dc.subject.other |
food storage |
en |
| dc.subject.other |
Gram negative bacterium |
en |
| dc.subject.other |
growth rate |
en |
| dc.subject.other |
kinetics |
en |
| dc.subject.other |
lactic acid bacterium |
en |
| dc.subject.other |
meat |
en |
| dc.subject.other |
nonhuman |
en |
| dc.subject.other |
pH |
en |
| dc.subject.other |
prediction |
en |
| dc.subject.other |
Pseudomonas |
en |
| dc.subject.other |
sensory analysis |
en |
| dc.subject.other |
shelf life |
en |
| dc.subject.other |
temperature dependence |
en |
| dc.subject.other |
temperature sensitivity |
en |
| dc.subject.other |
validation process |
en |
| dc.subject.other |
animal |
en |
| dc.subject.other |
bacterial count |
en |
| dc.subject.other |
bacterium |
en |
| dc.subject.other |
biological model |
en |
| dc.subject.other |
cattle |
en |
| dc.subject.other |
food handling |
en |
| dc.subject.other |
growth, development and aging |
en |
| dc.subject.other |
isolation and purification |
en |
| dc.subject.other |
methodology |
en |
| dc.subject.other |
microbiology |
en |
| dc.subject.other |
prediction and forecasting |
en |
| dc.subject.other |
temperature |
en |
| dc.subject.other |
Food Storage |
en |
| dc.subject.other |
Bacteria (microorganisms) |
en |
| dc.subject.other |
Brochothrix thermosphacta |
en |
| dc.subject.other |
Enterobacteriaceae |
en |
| dc.subject.other |
Negibacteria |
en |
| dc.subject.other |
Pseudomonas |
en |
| dc.subject.other |
Animals |
en |
| dc.subject.other |
Bacteria |
en |
| dc.subject.other |
Cattle |
en |
| dc.subject.other |
Colony Count, Microbial |
en |
| dc.subject.other |
Food Handling |
en |
| dc.subject.other |
Hydrogen-Ion Concentration |
en |
| dc.subject.other |
Meat Products |
en |
| dc.subject.other |
Models, Biological |
en |
| dc.subject.other |
Predictive Value of Tests |
en |
| dc.subject.other |
Temperature |
en |
| dc.title |
Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1128/AEM.72.1.124-134.2006 |
en |
| heal.publicationDate |
2006 |
en |
| heal.abstract |
The changes in microbial flora and sensory characteristics of fresh ground meat (beef and pork) with pH values ranging from 5.34 to 6.13 were monitored at different isothermal storage temperatures (0 to 20°C) under aerobic conditions. At all conditions tested, pseudomonads were the predominant bacteria, followed by Brochothrix thermosphacta, while the other members of the microbial association (e.g., lactic acid bacteria and Enterobacteriaceae) remained at lower levels. The results from microbiological and sensory analysis showed that changes in pseudomonad populations followed closely sensory changes during storage and could be used as a good index for spoilage of aerobically stored ground meat. The kinetic parameters (maximum specific growth rate [μmax] and the duration of lag phase [λ]) of the spoilage bacteria were modeled by using a modified Arrhenius equation for the combined effect of temperature and pH. Meat pH affected growth of all spoilage bacteria except that of lactic acid bacteria. The ""adaptation work,"" characterized by the product of μmax and λ(μ max × λ) was found to be unaffected by temperature for all tested bacteria but was affected by pH for pseudomonads and B. thermosphacta. For the latter bacteria, a negative linear correlation between In(μmax × λ) and meat pH was observed. The developed models were further validated under dynamic temperature conditions using different fluctuating temperatures. Graphical comparison between predicted and observed growth and the examination of the relative errors of predictions showed that the model predicted satisfactorily growth under dynamic conditions. Predicted shelf life based on pseudomonads growth was slightly shorter than shelf life observed by sensory analysis with a mean difference of 13.1%. The present study provides a ""ready-to-use,"" well-validated model for predicting spoilage of aerobically stored ground meat. The use of the model by the meat industry can lead to effective management systems for the optimization of meat quality. Copyright © 2006, American Society for Microbiology. All Rights Reserved. |
en |
| heal.journalName |
Applied and Environmental Microbiology |
en |
| dc.identifier.issue |
1 |
en |
| dc.identifier.volume |
72 |
en |
| dc.identifier.doi |
10.1128/AEM.72.1.124-134.2006 |
en |
| dc.identifier.spage |
124 |
en |
| dc.identifier.epage |
134 |
en |