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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F02%3A00006877%21RIV%2F2004%2FMSM%2F223304%2FN
rdf:type
skos:Concept n14:Vysledek
dcterms: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
dcterms:title
The Conformability of Two Equation for Bacterial Growth in Pork. The Conformability of Two Equation for Bacterial Growth in Pork.
skos:prefLabel
The Conformability of Two Equation for Bacterial Growth in Pork. The Conformability of Two Equation for Bacterial Growth in Pork.
skos:notation
RIV/60461373:22330/02:00006877!RIV/2004/MSM/223304/N
n4:strany
69-73
n4:aktivita
n17:Z
n4:aktivity
Z(MSM 223300004)
n4:cisloPeriodika
2
n4:dodaniDat
n12:2004
n4:domaciTvurceVysledku
n11:1621297
n4:druhVysledku
n18:J
n4:duvernostUdaju
n16:S
n4:entitaPredkladatele
n10:predkladatel
n4:idSjednocenehoVysledku
641579
n4:idVysledku
RIV/60461373:22330/02:00006877
n4:jazykVysledku
n9:eng
n4:klicovaSlova
bacterial growth, pork meat
n4:klicoveSlovo
n8:bacterial%20growth n8:pork%20meat
n4:kodStatuVydavatele
CZ - Česká republika
n4:kontrolniKodProRIV
[6891583F4C5F]
n4:nazevZdroje
Czech Journal of Food Science
n4:obor
n5:GM
n4:pocetDomacichTvurcuVysledku
1
n4:pocetTvurcuVysledku
4
n4:pocetUcastnikuAkce
0
n4:pocetZahranicnichUcastnikuAkce
0
n4:rokUplatneniVysledku
n12:2002
n4:svazekPeriodika
20
n4:tvurceVysledku
Pipek, Petr Sakurai, H. Matsumoto, T. Miyahara, M.
n4:zamer
n15:MSM%20223300004
s:issn
1212-1800
s:numberOfPages
5
n13:organizacniJednotka
22330