Table 2.
The input parameter values for temperature (T) and duration, and the pH and aw values of the three scenarios for which predictions were generated to address ToR4. The predictions were used for scenario analysis to identify conditions resulting in assumed equivalent log10 increases of relevant pathogens and spoilage bacteria when simulating growth during wet and dry‐ageing of beef, and wet‐agieng of beef, pork and lamb
| Ageing | Stage | Duration (days) (a) | T (b) | Scenarios | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Minimum | Median | Maximum | |||||||||
| Type | Min | Max | Min | Max | pH | aw | pH | aw | pH | aw | |
| Wet beef | Standard | 14 | 14 | 0 | 5.0 | 5.1 | 0.97 | 5.5 | 0.98 | 5.9 | 0.99 |
| Ageing | 15 | 49 | 0 | 5.0 | 5.1 | 0.97 | 5.5 | 0.98 | 5.9 | 0.99 | |
| Dry beef | Standard | 14 | 14 | 0 | 5.0 | 5.5 | 0.92 | 5.85 | 0.955 | 6.2 | 0.99 |
| Ageing | 15 | 77 | 0 | 5.0 | 5.5 | 0.92 | 5.85 | 0.955 | 6.2 | 0.99 | |
| Wet pork | Standard | 4 | 4 | 0 | 5.0 | 5.4 | 0.95 | 5.85 | 0.97 | 6.3 | 0.99 |
| Ageing | 5 | 28 | 0 | 5.0 | 5.4 | 0.95 | 5.85 | 0.97 | 6.3 | 0.99 | |
| Wet lamb | Standard | 4 | 4 | 0 | 5.0 | 5.5 | 0.95 | 5.7 | 0.97 | 5.9 | 0.99 |
| Ageing | 5 | 21 | 0 | 5.0 | 5.5 | 0.95 | 5.7 | 0.97 | 5.9 | 0.99 | |
(a)
In steps of 1 day.
(b)
In steps of 1°C.