Table 4.

Selected Salmonella cocktail survival kinetics in white grease and beef tallow challenged at 48 °C with different moisture levels

Inoculum condition	Fat type	Moisture level	Kinetics parameters
			α (day)	β
High	White grease	0.0%	0.47 ± 0.07	1.91 ± 0.18
		0.5%	0.37 ± 0.14	1.62 ± 0.35
		1.0%	0.24 ± 0.03	1.13 ± 0.07
		3.0%	0.18 ± 0.07	1.12 ± 0.16
	Beef tallow	0.0%	0.84 ± 0.23	3.30 ± 0.91
		0.5%	0.89 ± 0.06	3.41 ± 0.29
		1.0%	0.87 ± 0.04	3.26 ± 0.12
		3.0%	0.59 ± 0.17	2.27 ± 0.56
Low	White grease	0%	1.96 ± 0.07	5.08 ± 0.28
		0.5%	0.50 ± 0.14	1.17 ± 0.17
		1.0%	0.52 ± 0.25	1.17 ± 0.27
		3.0%	0.98 ± 0.63	1.90 ± 0.95
	Beef tallow	0.0%	0.76 ± 0.28	2.62 ± 0.14
		0.5%	0.56 ± 0.14	2.51 ± 0398
		1.0%	0.90 ± 0.39	2.65 ± 0.25
		3.0%	0.87 ± 0.36	2.70 ± 0.21