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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

American Journal of Food Science and Technology. 2017, 5(4), 135-142 doi:10.12691/ajfst-5-4-3
  • Table 1. Effect of cooking temperature and inoculum size on predicted final meat temperature, predicted time for elimination, and model performance for thermal inactivation of Salmonella Typhimurium in ground chicken thigh meat for dependent and independent data