Effects of cinnamaldehyde on the germination and growth of Bacillus cereus spores in ready-to-eat boiled ground beef

The study quantitatively described the effects of cinnamaldehyde on germination and growth Bacillus cereus spores in boiled ready-to-eat ground beef. With combination concentrations 0, 0.1, 0.5, 1.0% vol/wt at temperatures 12, 20, 28, 36°C, Huang model was successfully used as primary to predict lag time (λ) maximum rate (µmax). Thereafter, cubic polynomial models were estimate values Ln λ µmax considering both storage temperature concentration. highly accurate, because they produced acceptable root mean squared error (RMSE) that close while determination (R2), accuracy factor (Af), bias (Bf) all 1. As indicated by fitted models, supplementary samples increased B. significantly from 17.7 75.8 h 12°C storage. Increasing 12 36°C led only 0.80-fold prolongation 1.6 2.9 sample containing cinnamaldehyde. However, value declined most obviously 20°C, 66% decrease determined. According results, can be a natural antimicrobial agent beef staple food industry inhibiting cereus. results also provided regressing for effectively designing concentration specific requirement.