DOI: 10.17265/2159-5828/2012.09.040
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Bo-Geum Park, Myoung-Su Park, Xihong Zhao, Jun Wang, Joong-Hyun Park, Fereidoun Forghani, Gwang-Hee Kim, Deog-Hwan Oh

Abstract: Sausage, which is popular processed meat product, is widely consumed in many countries. The objective of the present study was to investigate the growth of Staphylococcus aureus influenced by storage temperature in sausage and develop predictive models. The experimental data at each temperatures (15, 20, 25, 30 and 35 °C) were fitted into the primary models. The modified Gompertz model was estimated the best primary model. The growth parameters such as growth rate (GR) and lag time (LT) calculated from the mo…

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