Prospective use of temperature function integration for predicting the shelf-life of non-frozen poultry-meat products

Previous studies on the use of temperature function integration as a means of predicting the shelf-life of chilled flesh foods are reviewed and the possible application of this principle to poultry-meat products is discussed. Consideration of those mathematical models which are currently available for predictive purposes suggests that the square root equation of Ratkowsky et al. (1982) is the most appropriate according to tests on 28 sets of...