Abstract：The growth of lactic acid bacteria in unpacked braised duck leg during storage at different temperatures (5, 10, 15, 20℃and 25℃) was measured and corresponding Gompertz growth models were fitted, each with a R2 value of lager than 0.99. The relationships of temperature with the maximum specific growth rate and lag phase were described with the Belehradek function as predictive second-order models for the growth of lactic acid bacteria in duck meat. The predictive models were statistically significant, as confirmed by analysis of variance (ANOVA). They allowed accurate prediction of the growth of lactic acid bacteria in duck leg at 5–25℃and therefore could provide references for predicting spoilage microbial growth in braised duck leg.
2012, Vol. 26 
