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

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

Thomas P. Oscar

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