A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions

A Bayesian Approach to Describe and Simulate the pH Evolution of Fresh Meat Products Depending on the Preservation Conditions

Measuring the pH of meat products during storage represents an efficient way to monitor microbial spoilage, since pH is often linked to the growth of several spoilage-associated microorganisms under different conditions. The present work aimed to develop a modelling approach to describe and simulate...

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Bibliographic Details
Main Authors: Ngoc-Du Martin Luong, Louis Coroller, Monique Zagorec, Nicolas Moriceau, Valérie Anthoine, Sandrine Guillou, Jeanne-Marie Membré
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Foods
Subjects:
poultry sausage
potassium lactate
modified atmosphere packaging
food modelling
nonlinear model
Bayesian inference
Online Access:https://www.mdpi.com/2304-8158/11/8/1114

Internet

https://www.mdpi.com/2304-8158/11/8/1114

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