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Comparison of Mathematical Models of Lactic Acid Bacteria Growth in Vacuum‐Packaged Raw Beef Stored at Different Temperatures
Author(s) -
Li M. Y.,
Sun X. M.,
Zhao G. M.,
Huang X. Q.,
Zhang J. W.,
Tian W.,
Zhang Q. H.
Publication year - 2013
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2012.02995.x
Subject(s) - gompertz function , akaike information criterion , lactic acid , statistics , lag , residual , mathematics , bacterial growth , raw material , growth rate , econometrics , food science , biology , bacteria , computer science , ecology , algorithm , geometry , computer network , genetics
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.