Figure 2. Neural network model that predicts the thermal inactivation, meat temperature profile, and cell death profile of Salmonella Typhimurium in ground chicken thigh meat portions (0.76 cm3) as a function of cooking temperature and inoculum size. Results are for a cooking temperature of 59°C and an inoculum size of 4.4 log/portion

From

Modeling the Effect of Inoculum Size on the Thermal Inactivation of Salmonella Typhimurium to Elimination in Ground Chicken Thigh Meat

Thomas P. Oscar

American Journal of Food Science and Technology. 2017, 5(4), 135-142 doi:10.12691/ajfst-5-4-3