Predictive shelf life model: A new approach for the improvement of quality management in meat chains

Stefanie Bruckner

Published by Suedwestdeutscher Verlag fuer Hochschulschriften, 2011
ISBN 10: 3838121880 / ISBN 13: 9783838121888
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Synopsis: The shelf life of fresh meat is limited by the growth of the specific spoilage organism (SSO) Pseudomonas sp. In the field of predictive microbiology mathematical models are developed to predict the growth of the SSO and thus to determine the shelf life of fresh meat. But until now only a few of the existing models were developed and validated for more than one type of meat and are also applicable under dynamic temperature conditions. In this thesis, the influence of temperature (constant and dynamic) as well as several intrinsic factors on the growth of Pseudomonas sp. was investigated in 638 pork and 600 poultry samples. Based on the collected microbiological growth data, a common predictive shelf life model was developed. Because the investigated intrinsic factors had almost no influence on microbiological growth, only the factor temperature was included in the model. In the validation process, the model delivered reliable shelf life predictions for both meat types. The predictions can be used in specific situations of decision making, e.g. by optimising the storage management from the FIFO (First In, First Out) to the LSFO concept (Least Shelf life, First Out).

About the Author: Stefanie Bruckner studied nutrition science and home economics (Oecotrophologie) at the Rheinische Friedrich-Wilhelms- Universität Bonn. She received her diploma in 2006. Afterwards, she worked as junior researcer and PhD student at the Institute of Animal Science at the University of Bonn until she received her doctorate in 2010.

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Title: Predictive shelf life model: A new approach ...
Publisher: Suedwestdeutscher Verlag fuer Hochschulschriften
Publication Date: 2011
Binding: Paperback
Book Condition: Good

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Book Description Condition: New. Publisher/Verlag: Südwestdeutscher Verlag für Hochschulschriften | A new approach for the improvement of quality management in meat chains | The shelf life of fresh meat is limited by the growth of the specific spoilage organism (SSO) Pseudomonas sp. In the field of predictive microbiology mathematical models are developed to predict the growth of the SSO and thus to determine the shelf life of fresh meat. But until now only a few of the existing models were developed and validated for more than one type of meat and are also applicable under dynamic temperature conditions. In this thesis, the influence of temperature (constant and dynamic) as well as several intrinsic factors on the growth of Pseudomonas sp. was investigated in 638 pork and 600 poultry samples. Based on the collected microbiological growth data, a common predictive shelf life model was developed. Because the investigated intrinsic factors had almost no influence on microbiological growth, only the factor temperature was included in the model. In the validation process, the model delivered reliable shelf life predictions for both meat types. The predictions can be used in specific situations of decision making, e.g. by optimising the storage management from the FIFO (First In, First Out) to the LSFO concept (Least Shelf life, First Out). | Format: Paperback | Language/Sprache: english | 187 gr | 220x150x7 mm | 128 pp. Seller Inventory # K9783838121888

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Book Description Südwestdeutscher Verlag Feb 2011, 2011. Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Neuware - The shelf life of fresh meat is limited by the growth of the specific spoilage organism (SSO) Pseudomonas sp. In the field of predictive microbiology mathematical models are developed to predict the growth of the SSO and thus to determine the shelf life of fresh meat. But until now only a few of the existing models were developed and validated for more than one type of meat and are also applicable under dynamic temperature conditions. In this thesis, the influence of temperature (constant and dynamic) as well as several intrinsic factors on the growth of Pseudomonas sp. was investigated in 638 pork and 600 poultry samples. Based on the collected microbiological growth data, a common predictive shelf life model was developed. Because the investigated intrinsic factors had almost no influence on microbiological growth, only the factor temperature was included in the model. In the validation process, the model delivered reliable shelf life predictions for both meat types. The predictions can be used in specific situations of decision making, e.g. by optimising the storage management from the FIFO (First In, First Out) to the LSFO concept (Least Shelf life, First Out). 128 pp. Englisch. Seller Inventory # 9783838121888

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Book Description Südwestdeutscher Verlag Feb 2011, 2011. Taschenbuch. Condition: Neu. Neuware - The shelf life of fresh meat is limited by the growth of the specific spoilage organism (SSO) Pseudomonas sp. In the field of predictive microbiology mathematical models are developed to predict the growth of the SSO and thus to determine the shelf life of fresh meat. But until now only a few of the existing models were developed and validated for more than one type of meat and are also applicable under dynamic temperature conditions. In this thesis, the influence of temperature (constant and dynamic) as well as several intrinsic factors on the growth of Pseudomonas sp. was investigated in 638 pork and 600 poultry samples. Based on the collected microbiological growth data, a common predictive shelf life model was developed. Because the investigated intrinsic factors had almost no influence on microbiological growth, only the factor temperature was included in the model. In the validation process, the model delivered reliable shelf life predictions for both meat types. The predictions can be used in specific situations of decision making, e.g. by optimising the storage management from the FIFO (First In, First Out) to the LSFO concept (Least Shelf life, First Out). 128 pp. Englisch. Seller Inventory # 9783838121888

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Book Description Südwestdeutscher Verlag Feb 2011, 2011. Taschenbuch. Condition: Neu. Neuware - The shelf life of fresh meat is limited by the growth of the specific spoilage organism (SSO) Pseudomonas sp. In the field of predictive microbiology mathematical models are developed to predict the growth of the SSO and thus to determine the shelf life of fresh meat. But until now only a few of the existing models were developed and validated for more than one type of meat and are also applicable under dynamic temperature conditions. In this thesis, the influence of temperature (constant and dynamic) as well as several intrinsic factors on the growth of Pseudomonas sp. was investigated in 638 pork and 600 poultry samples. Based on the collected microbiological growth data, a common predictive shelf life model was developed. Because the investigated intrinsic factors had almost no influence on microbiological growth, only the factor temperature was included in the model. In the validation process, the model delivered reliable shelf life predictions for both meat types. The predictions can be used in specific situations of decision making, e.g. by optimising the storage management from the FIFO (First In, First Out) to the LSFO concept (Least Shelf life, First Out). 128 pp. Englisch. Seller Inventory # 9783838121888

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Book Description Sudwestdeutscher Verlag Fur Hochschulschriften AG, United States, 2011. Paperback. Condition: New. Language: English . Brand New Book. The shelf life of fresh meat is limited by the growth of the specific spoilage organism (SSO) Pseudomonas sp. In the field of predictive microbiology mathematical models are developed to predict the growth of the SSO and thus to determine the shelf life of fresh meat. But until now only a few of the existing models were developed and validated for more than one type of meat and are also applicable under dynamic temperature conditions. In this thesis, the influence of temperature (constant and dynamic) as well as several intrinsic factors on the growth of Pseudomonas sp. was investigated in 638 pork and 600 poultry samples. Based on the collected microbiological growth data, a common predictive shelf life model was developed. Because the investigated intrinsic factors had almost no influence on microbiological growth, only the factor temperature was included in the model. In the validation process, the model delivered reliable shelf life predictions for both meat types. The predictions can be used in specific situations of decision making, e.g. by optimising the storage management from the FIFO (First In, First Out) to the LSFO concept (Least Shelf life, First Out). Seller Inventory # KNV9783838121888

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