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Modeling the transport of Salmonella...

Rochowiak, Julie A.

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Modeling the transport of Salmonella into whole-muscle meat products during marination.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Modeling the transport of Salmonella into whole-muscle meat products during marination./
作者:	Rochowiak, Julie A.
面頁冊數:	109 p.
附註:	Adviser: Bradley P. Marks.
Contained By:	Masters Abstracts International45-06.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1444294
ISBN:	9780549021438

Modeling the transport of Salmonella into whole-muscle meat products during marination.
Rochowiak, Julie A.

Modeling the transport of Salmonella into whole-muscle meat products during marination. - 109 p.

Adviser: Bradley P. Marks.

Thesis (M.S.)--Michigan State University, 2007.

Salmonella is a harmful bacterium that can cause serious illness if contaminated meat is not properly processed. Recent research has shown that the assumption that the interior of intact whole-muscle meat products is sterile is not necessarily true for marinated products exposed to pathogens. Therefore, the objectives of this project were to: (1) develop a mechanistic mathematical model to describe the transport of Salmonella into intact whole-muscle meat products during marination, (2) estimate model parameters from laboratory trials, and (3) validate the model using independent data. The proposed model represents one-dimensional transport of Salmonella into whole-muscle meat products, assuming capillary diffusion of marinade and capsule-like transport of the Salmonella cells along with the marinade. The model solution was stable and yielded reasonable relationships between input and output variables (i.e., moisture uptake and Salmonella migration). In experimental trials, the total mass uptake was very low, < 1%, but significant numbers of Salmonella entered the product (counts > 101 at 4.5 cm from the surface in contact with marinade). However, the model did not predict the distribution of Salmonella in whole-muscle meat products during marination with sufficient accuracy to support the hypothesis regarding the underlying mechanism.

ISBN: 9780549021438Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Modeling the transport of Salmonella into whole-muscle meat products during marination.
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