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Sensory shelf life predictions by survival analysis accelerated storage models

Autor
Hough, G.; Garitta, L.; Gomez, G.
Tipus d'activitat
Article en revista
Revista
Food quality and preference
Data de publicació
2006-09
Volum
17
Número
6
Pàgina inicial
468
Pàgina final
473
DOI
https://doi.org/10.1016/j.foodqual.2005.05.009 Obrir en finestra nova
URL
http://www.sciencedirect.com/science/article/pii/S0950329305000856 Obrir en finestra nova
Resum
An Arrhenius model and survival analysis are introduced to analyze data based on consumers acceptance or rejection of samples stored at different times and different temperatures. Sample data comprises 60 consumers who observed raw minced beef samples stored at 2 °C, 9 °C and 19 °C, with seven different storage times for each temperature, answering yes or no as to whether they would accept the samples. An activation energy of 15.3 kcal/mol was estimated from this censored data set, and shelf-...
Paraules clau
Accelerated storage, Minced beef, Shelf-life, Survival analysis
Grup de recerca
GRBIO - Grup de Recerca en Bioestadística i Bioinformàtica

Participants