Table 5.

Comparison of square root of mean of sum of squared errors (RMSE) and Akaike information criterion (AIC) value for the proposed survival models on the inactivation of E. coli O157:H7 in ground beef and veal patties after double pan-broiling at 177 °C (350 °F) for 0 to 360 s.

Products	Index	Linear	Mafart-Weibull	Buchanan Two-Phase Linear
Beef	RMSE	0.936	0.223	0.212
	AIC	1.752	−65.257	−67.706
Veal	RMSE	0.850	0.436	0.516
	AIC	−2.908	−33.039	−24.960