Figure 3. Thermal inactivation curves for Salmonella Typhimurium in ground chicken thigh meat portions (0.76 cm3) and meat temperature profiles during cooking at A) 52°C (dependent data); B) 70°C (dependent data); C) 79°C (independent data for interpolation); and D) 97°C (independent data for interpolation) and as a function of inoculum size. Symbols are mean observed values and lines are predicted values


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