冷蔵枝肉温度の統計解析用ウェブサイトの開発
Author:
Affiliation:
1. Hokkaido Yakumo Meat Inspection Center
Publisher
Japan Veterinary Medical Association
Subject
General Medicine
Link
https://www.jstage.jst.go.jp/article/jvma/76/9/76_e226/_pdf
Reference7 articles.
1. [1] Andreoletti O, Baggesen DL, Bolton D, Butaye P, Cook P, Davies R, Escamez PSF, Griffin J, Hald T, Havelaar A, Koutsoumanis K, Lindqvist R, MacLauchlin J, Nesbakken T, Maradona MP, Ricci A, Ru G, Sanaa M, Simmons M, Sofos J, Threlfall J : Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. Part 1 (meat of domestic ungulates), EFSA J, 12:3601 (2014), (DOI: 10.2903/j.efsa.2014.3601), (accessed 2020-12-18)
2. [2] Overholt MF, Arkfeld EK, Bryan EE, King DA, Wheeler TL, Dilger AC, Shackelford SD, Boler DD : Effect of hot carcass weight on the rate of temperature decline of pork hams and loins in a blast-chilled commercial abattoir, J Anim Sci, 97, 2441-2449 (2019)
3. [3] 足立泰基：食肉処理場冷蔵庫内における枝肉表面温度変化の非線形回帰分析法，日獣会誌，74，662-669（2021）
4. [4] Kuzuoka K, Kawai K, Yamauchi S, Okada A, Inoshima Y : Chilling control of beef and pork carcasses in a slaughterhouse based on causality analysis by graphical modelling, Food Control, 118:107353 (2020)
5. [5] Ross T, Ratkowsky DA, Mellefont LA, McMeekin TA : Modelling the effects of temperature, water activity, pH and lactic acid concentration on the growth rate of Escherichia coli, Int J Food Microbiol, 82, 33-43 (2003)
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