About: The Conformability of Two Equation for Bacterial Growth in Pork.

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Description	Pork is now being distributed as cut meat, which increases the chance of becoming contaminated with bacteria. The rate of bacterial growth can be expressed in exponential function. In order to find how the number of contaminating bacteria grows, we compared two functional equations for growth curve. They are logistic (1) and Gompertz (2) equations. (1) Yt = K(1 + m e-at) (2) log Yt = log K + (log a)bt, where Yt: is the number of bacteria at the time t, m: coefficient. e: natural logarithm, a coefficient, t: time in minutes, K maximum number of bacteria. 90 ml of physiological salt solution was added to 10 g of pork. It was homogenized for 3 minutes, then incubated at 35 ? for 13 hours. The number of bacteria was counted every hour. From these data we found that the above two equations can be expressed as following. (1) Yt = 23535(1 + 16269e ?1.1608t) (2) log Yt = 8.9940 + (?3.1124)×0.7839t The theoretical and actual values matched well in the equation (1), and the number of bacteria can Pork is now being distributed as cut meat, which increases the chance of becoming contaminated with bacteria. The rate of bacterial growth can be expressed in exponential function. In order to find how the number of contaminating bacteria grows, we compared two functional equations for growth curve. They are logistic (1) and Gompertz (2) equations. (1) Yt = K(1 + m e-at) (2) log Yt = log K + (log a)bt, where Yt: is the number of bacteria at the time t, m: coefficient. e: natural logarithm, a coefficient, t: time in minutes, K maximum number of bacteria. 90 ml of physiological salt solution was added to 10 g of pork. It was homogenized for 3 minutes, then incubated at 35 ? for 13 hours. The number of bacteria was counted every hour. From these data we found that the above two equations can be expressed as following. (1) Yt = 23535(1 + 16269e ?1.1608t) (2) log Yt = 8.9940 + (?3.1124)×0.7839t The theoretical and actual values matched well in the equation (1), and the number of bacteria can (en)
Title	The Conformability of Two Equation for Bacterial Growth in Pork. The Conformability of Two Equation for Bacterial Growth in Pork. (en)
skos:prefLabel	The Conformability of Two Equation for Bacterial Growth in Pork. The Conformability of Two Equation for Bacterial Growth in Pork. (en)
skos:notation	RIV/60461373:22330/02:00006877!RIV/2004/MSM/223304/N
http://linked.open.../vavai/riv/strany	69-73
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 223300004)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2004
http://linked.open...aciTvurceVysledku	Pipek, Petr
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	641579
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/02:00006877
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	bacterial growth, pork meat (en)
http://linked.open.../riv/klicoveSlovo	pork meat bacterial growth
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[6891583F4C5F]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	1 (xsd:int)
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http://linked.open...UplatneniVysledku	2002
http://linked.open...v/svazekPeriodika	20
http://linked.open...iv/tvurceVysledku	Pipek, Petr Matsumoto, T. Sakurai, H. Miyahara, M.
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20223300004
issn	1212-1800
number of pages	5 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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