Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions

A study was conducted on monitoring the changes in microbial flora and sensory characteristics of fresh ground meat with pH values ranging from 5.34 to 6.13, at different isothermal storage temperatures under aerobic conditions. It was observed that a 'ready-to-use' well-validated model was provided for predicting spoilage of aerobically stored ground meat.