The conformability of two equations for bacterial growth in pork
Miyahara, M. | Matsumoto, T. | Sakurai, H. (Nihon Univ., Fujisawa (Japan). Coll. of Bioresource Sciences) | Pipek, P.
Pork is now distributed as cut meat, which increases the chance of contamination with bacteria. In order to find how the number of contaminating bacteria increases, we compared two functional equations for a growth curve. They are logistic: Yt=K(1+me**-at) (1) and Gompertz: logYt=logK+(loga)b**t (2) equations (where Yt=the number of bacteria at the time t in min, m and a=coefficient, e=natural logarithm, K=maximum number of bacteria). Ninety mL of physiological salt solution was added to 10 g of pork. It was homogenized for 3 min, then incubated at 35 deg C for 13 hrs. The number of bacteria was counted every hour. We found from these data that the above two equations can be expressed as follows: Yt=23,535(1+16,269e**-1.1608t) and logYt =8.9940+(-3.1124)x0.7839**t. The theoretical and actual values matched well in equation (1), and the number of bacteria can be predicted accurately using this equation at a given time after incubation. The theoretical and actual values did not match well in equation (2) and its accuracy to predict the number of bacteria was very low except the case when the initial number of bacteria was high.
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