Construction of predictive models of growth of microorganisms in salted and cured meat products

The aim of the research was to produce mathematical models for the growth of natural microflora (as total plate count, TPC) in the model salted and cured meat products representing a group of products made of minced meat. Research material comprised meat products in the form of meat balls prepared under the laboratory conditions. Microbiological analyses were performed in the raw product, after roasting (day 0) and after 4, 8, 12 and 16 days of storage at the temperature of 5, 10 and 15 °C. Total plate count (TPC) (cfu/g) was determined on a nutrient agar (Oxoid). On the basis of data obtained in the performed experiments parameters of non-linear Gompertz models and logistic of the total plate count growth log (cfu/g) in meat products stored at various temperatures were matched in a satisfactory way. The addition of NaNO2 at the level of 60 ppm affected the inhibition of the number of microorganisms in a statistically significant way. At the level of 2% NaCl no inhibitory effect on bacterial growth was observed.