Abstract
ABSTRACTA general mathematical model in the same form with the logistic equation simulated lipid oxidation in food systems. Almost perfect agreement was found between the model and seventeen sets of data from the literature, obtained with egg yolk, restructured beef and pork nuggets, cooked pork meat, iced gutted dogfish, frozen mackerel fillets and ground raw poultry meat. A simple method was described for the evaluation of the numerical values of the model parameters. Variations of these numerical values were also associated with varying pretreatment and storage conditions.
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