Figure 4. Performance of the model for thermal inactivation of Salmonella Typhimurium in ground chicken thigh meat portions (0.76 cm3) at cooking temperatures of 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. The acceptable prediction zone (grey box) was from -1 log (fail-safe) to 0.5 log (fail-dangerous). Residuals > 1.5 log were graphed as 1.5 log for clarity of presentation


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