https://www.selleckchem.com/products/vo-ohpic.html
This study describes a model of the growth kinetics for S. aureus in raw beef under wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP), and vacuum skin packaging (VSP). Beef samples were inoculated with S. aureus and stored at 10, 15, 20, and 25 °C. VP and VSP showed lower maximum bacteria counts and higher lag time than WP and MAP at all temperatures. At 10 °C, S. aureus in VP and VSP decreased to about 2.5 Log CFU/g. Two primary models (modified Gompertz model and reparameterized Gompertz survival mode
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