Abstract：Total plate count (TPC) can reflect the spoilage condition of spiced beef. In this study, bacterial growth models
which describe TPC in spiced beef at constant temperatures and a predictive model for the shelf life of spiced beef were
established. Commercial spiced beef samples were stored at 4, 7 or 10 ℃ and measured for TPC changes during storage. The
primary growth models established in this study indicated a goodness of fit above 95%, and the secondary square root model
showed a good linear relationship between temperature and growth rate with R2 of 0.998 and residual error fluctuating about
zero. Moreover the shelf life prediction model was also validated.
2013, Vol. 27 
