Figure 6.

Predicted growth (log₁₀ increase) of selected pathogens and spoilage bacteria during wet‐ageing of beef. The solid lines are the minimum (blue), median (black), and maximum (red) log₁₀ increases during ageing based on constant mean growth rates. These growth rates were estimated from the variable growth rates during the standard fresh meat preparation (dotted vertical line). Light grey area indicates the min and max variable range of log₁₀ increases and dark grey area the 5 and 95 percentile variable range