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  • Title: Comparison of mathematical models of lactic acid bacteria growth in vacuum-packaged raw beef stored at different temperatures.
    Author: Li MY, Sun XM, Zhao GM, Huang XQ, Zhang JW, Tian W, Zhang QH.
    Journal: J Food Sci; 2013 Apr; 78(4):M600-4. PubMed ID: 23560997.
    Abstract:
    The lactic acid bacteria grown in vacuum-packaged raw beef under 7, 10, 15, and 20 °C has been studied in this paper. Four primary models, the modified Gompertz, logistic, Baranyi, and Huang model were used for data fitting. Statistical criteria such as the bias factor and accuracy factor, mean square error, Akaike's information criterion, and the residual distribution were used for comparing the models. The result showed that all of the 4 models can fit the data well and they were not significantly different in the performance. They were equally capable of describing bacterial growth, but the growth rate and lag time estimated from the modified Gompertz model were a little higher than other models. The estimate for the lag time was not accurate as the growth rate.
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