Prediction of growth kinetics of Pseudomonas spp. in meat products under isothermal and non-isothermal storage conditions

The main objective of the present study was to develop and validate a new alternative modelling method predict shelf-life food products under non-isothermal storage conditions. bacterial growth data Pseudomonas spp. extracted from published studies conducted for aerobically-stored fish, pork chicken meat described with two-step one-step approaches employing different primary models (the modified Gompertz, logistic, Baranyi Huang models) isothermal temperatures. Temperature dependent kinetic parameters (maximum specific rate ‘µmax’ lag phase duration ‘?’) were as function temperature via Ratkowsky model integrated each model. based on approach yielded best goodness fit results (RMSE = 0.451 adjusted-R2 0.942) all at conditions, therefore, also used check it’s prediction capability differential form provided satisfactorily statistical indexes (1.075 > Bf 1.014 1.080 Af 1.047) indicating reliably being able use describe behaviour in subjected