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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Detalles Bibliográficos
Autores principales: Ha, Jimyeong, Lee, Jeeyeon, Lee, Soomin, Kim, Sejeong, Choi, Yukyung, Oh, Hyemin, Kim, Yujin, Lee, Yewon, Seo, Yeongeun, Yoon, Yohan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6612787/
https://www.ncbi.nlm.nih.gov/pubmed/31304466
http://dx.doi.org/10.5851/kosfa.2019.e28

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6612787/
https://www.ncbi.nlm.nih.gov/pubmed/31304466
http://dx.doi.org/10.5851/kosfa.2019.e28

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