Evaluation of a clostridium perfingers predictive model, developed under isothermal conditions in Broth, to predict growth in ground beef during cooling

Article Abstract:

The U.S. department of agriculture (USDA) food safety and inspection (FSIS) offers two options for the cooling of meat products: follow a standard time-temperature schedule or validate that alternate cooling regimens result in no more than a 1-log(sub 10) CFU/g increase in C. perfringers and no growth of clostridium botolinum. The results presented show generally good agreement with published data on the growth of C. perfringers in similar products.

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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

Article Abstract:

A study was conducted on monitoring the changes in microbial flora and sensory characteristics of fresh ground meat with pH values ranging from 5.34 to 6.13, at different isothermal storage temperatures under aerobic conditions. It was observed that a 'ready-to-use' well-validated model was provided for predicting spoilage of aerobically stored ground meat.

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Rapid detection of meat spoilage by measuring volatile organic compounds by using proton transfer reation mass spectrometry

Article Abstract:

The authors have examined microbial spoilage population evolution for air- and vacuum-packaged meat. The monitoring of the viable counts via the microbiological standard technique and via measuring the volatile organic compound emission using proton transfer reation mass spectrometry system is described.

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