Modeling the time-temperature behaviour of meat spoilage

Meat has formed a part of the human diet and so customer assurance in this part is of great interest. The quality of fresh meat depends mostly on the specific spoilage micro flora, which is influenced by intrinsic and extrinsic factors. Mostly important is the temperature. It largely determines the rate of microbial activity, sensoric and enzymatic parameters. So a time-temperature correlation (2-20degreesC) between measured microbiological activity, sensoric expression and biochemical changes concerning poultry meat is established. Modeling the time-temperature behaviour can be used to determine the shelf-life. The response of time-temperature integrators from similar storage experiments were also modeled with the aim to decide if such TTIs can be used for monitoring and controlling the quality of fresh meat.