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KMID : 1024620100300010049
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Food Science of Animal Resources
2010 Volume.30 No. 1 p.49 ~ p.54
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The Development of Predictive Growth Models for Total Viable Cells and Escherichia coli on Chicken Breast as a Function of Temperature
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Heo Chan
Paik Hyun-Dong
Kim Hyoun-Wook
Kim Cheon-Jei
Hong Wan-Soo
Lee Joo-Yeon
Kim Ji-Hyun
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Abstract
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The aim of this research was to estimate the effect of temperature and develop predictive models for the growth of total
viable cells (TVC) and Escherichia coli (EC) on chicken breast under aerobic and various temperature conditions. The primary models were determined by Baranyi model. The secondary models for the specific growth rate (SGR) and lag time (LT), as a function of storage temperature, were developed by the polynomial model. The initial contamination level of
chicken breasts was around 4.3 Log CFU/g of TVC and 1.0 Log CFU/g of E. coli. During 216 h of storage, SGR of TVC
showed 0.05, 0.15, and 0.54 Log CFU/g/h at 5, 15, and 25oC. Also, the growth tendency of EC was similar to those of TVC.
As storage temperature increased, the values of SGR of microorganisms increased dramatically and the values of LT
decreased inversely. The predicted growth models with experimental data were evaluated by Bf, Af, RMSE, and R2. These
values indicated that these developed models were reliable to express the growth of TVC and EC on chicken breasts. The
temperature changes of distribution and showcase in markets might affect the growth of microorganisms and spoilage of
chicken breast mainly.
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KEYWORD
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chicken breast, predictive modeling, Baranyi model, polynomial model, temperature abuse
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