A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions

Measuring the pH of meat products during storage represents an efficient way to monitor microbial spoilage, since pH is often linked to the growth of several spoilage-associated microorganisms under different conditions. The present work aimed to develop a modelling approach to describe and simulate...

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Detalles Bibliográficos
Autores principales: Luong, Ngoc-Du Martin, Coroller, Louis, Zagorec, Monique, Moriceau, Nicolas, Anthoine, Valérie, Guillou, Sandrine, Membré, Jeanne-Marie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9025361/
https://www.ncbi.nlm.nih.gov/pubmed/35454701
http://dx.doi.org/10.3390/foods11081114

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9025361/
https://www.ncbi.nlm.nih.gov/pubmed/35454701
http://dx.doi.org/10.3390/foods11081114

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