PREDICTIVE MODELS OF GROWTH AND SURVIVAL OF PSYCHROTROPIC BACTERIA IN SALTED AND CURED MEAT PRODUCTS

Abstract

The aim of this work was construction of predictive models of growth of total count of psychrotropic bacteria (TCP) - natural microflora in the model meat products representing products from the minced meat. The model parameters were time and temperature of the storage of products as well as the addition of NaCI and NaNO 2 . Research material comprised meat products in the form of meat balls prepared under the laboratory conditions. Microbiological analyses were performed in the raw product, after roasting (day 0) and after 4, 8, 12 and 16 days of storage at the temperature of 5°C, 10°C and 15°C. Total count of psychrotropic bacteria (TCP) (cfu/g) was determined on a nutrient agar (Oxoid). On the basis of data obtained in the performed experiments parameters of non-linear Gompertz models and logistic of the total count of psyehotrophic bacteria (TCP) growth log (cfu/g), in meat products stored at various temperatures, were matched in a satisfactory way. The addition of NaNO 2 at the level of 60 ppm affected the inhibition of the number of microorganisms in a statistically significant way. At the level of 2% NaCI no inhibitory effect on bacterial growth was observed.