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PREDICTIVE MODELLING OF SHELF LIFE OF FISH AND MEAT PRODUCTS

Objective



The objectives are:
To predict shelf life of chilled fish and meat products by mathematically modelling the growth and biochemical activities of the specific spoilage organisms (SSO).
The goal of this project is to provide a tool for quality assurance and realistic shelf life assessment, particularly when process and/or product parameters are changed and new technologies are introduced. The following situations will be studied :
- the spoilage of fish and meat products held and handled under selected conditions using new processing techniques and technologies; the significance of already known SSO in products similar but not identical to those where the SSO were originally identified; the growth kinetics and physiology of SSO as effected by controling parameters as their interactions with other microorganisms; the expression of quantitative spoilage data in mathematical models.
The subsidiary goals of the work are : to identify and characterize the SSO in food products handled and stored under selected conditions; to study the range of conditions where different groups of micro-organisms are responsible for spoilage i.e. define the spoilage domaine; to provide the scientific basis for understanding the mechanisms and dynamics of spoilage, to develop model systems for studying growth of spoilage organisms under a range of conditions; to construct predictive mathematical models describing the effect of relevant handling and storage conditions on growth and activity of SSO.

Call for proposal

Data not available

Coordinator

DANMARKS TEKNISKE HOEJSKOLE
EU contribution
No data
Address
BYGN. 221
2800 LYNGBY
Denmark

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Total cost
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Participants (3)