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Kinetics of Thermal Destruction of Salmonella in Ground Chicken Containing trans-Cinnamaldehyde and Carvacrol

Input Conditions

Modeled Parameters
Temperature (°C) D-Value (min) - Mean D-Value (min) - Lower (5th) D-Value (min) - Upper (95th)
55.0 17.45 15.01 19.89
60.0 2.89 2.77 3.01
65.0 0.75 0.73 0.77
71.0 0.29 0.26 0.32
Source:

Vijay K. Juneja, Ajit S. Yadav, Cheng-An Hwang, Shiowshuh Sheen, Sudarsan Mukhopadhyay, and Mendel Friedman. Kinetics of Thermal Destruction of Salmonella in Ground Chicken Containing trans-Cinnamaldehyde and Carvacrol. Journal of Food Protection, Vol. 75, No. 2, 2012, Pages 289–296.