Figure 9.

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