PREDICTIVE MODELING OF SURFACE GROWTH OF LACTIC-ACID BACTERIA IN VACUUM-PACKED MEAT

Simulations of surface growth of lactic acid bacteria on vacuum-packed meat with an adapted fermentation model show, depending on the initial pH of the liquid surface layer, a typical sigmoidal log-linear growth curve. The corresponding lag time, defined as the intercept with the time-axis of the tangent in the inflection point to the growth curve, appears as a consequence of the structure of the mathematical model. Its magnitude depends on the initial contamination level as well as on the thickness and buffering properties of the surface layer. © 1993 Academic Press Limited.