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.
卢君逸；罗瑞明；刘莹莹；胡聪. 市售五香牛肉货架期预测模型的建立[J]. 肉类研究, 2013, 27(6): 25-28.
LU Jun-yi;LUO Rui-ming;LIU Ying-ying;HU Cong. Predictive Modeling of the Shelf Life of Spiced Beef. Meat Research, 2013, 27(6): 25-28.
2013, Vol. 27 
