TABLE 7.
Time-averaged Injured Cells Coefficient (TICC) of Listeria monocytogenes over the course of the thermal inactivation experiments at 59, 64, and 69°C in the emulsion and gelled emulsion model systems with different fat content.
Emulsions | Gelled emulsions | |||||
Fat content (%) | 59°C | 64°C | 69°C | 59°C | 64°C | 69°C |
1 | 8.21 | 5.31 | 2.11 | 3.91 | 1.61 | 1.21 |
5 | 7.5 | 1.1 | 1.9 | 2.5 | 0.4 | 1.3 |
10 | 6.9 | 1.5 | 0.8 | 2.0 | 1.2 | 0.5 |
20 | 3.6 | 1.3 | 1.3 | 1.8 | 0.5 | 1.1 |
1Calculated based on data from Verheyen et al. (2019a).