naa a22 4500 510764789 CHVBK 20180411083152.0 cr unu---uuuuu 180411e20130601xx s 000 0 eng 10.1007/s12393-013-9063-6 doi (NATIONALLICENCE)springer-10.1007/s12393-013-9063-6 Heat and Mass Transfer Modeling for Microbial Food Safety Applications in the Meat Industry: A Review [Elektronische Daten] [J. Cepeda, C. Weller, M. Negahban, J. Subbiah, H. Thippareddi] Temperature is an important factor affecting microbial growth in meat products, and hence the most controlled and monitored parameter for food safety in the meat industry. In the last few decades, modeling of heat and mass transfer in products has gained special attention in the meat industry as it can be integrated with predictive microbial models, and eventually with risk assessment models. Thus, heat and mass transfer models can be used as practical tools to assess microbial safety of meat products quantitatively, especially in the event of unexpected processing issues such as thermal processing deviations. This manuscript reviews research efforts related to heat and mass transfer modeling in meat products that have been published in recent years. It synthesizes the main ideas behind modeling of thermal processing in the meat industry encompassing common considerations and techniques. This review specially emphasizes in research efforts that have been oriented to industrial applications, and can be potentially integrated with food safety tools. Literature indicates that despite great advances in the field, there are several challenges that persist and the scientific community must address them to develop models applicable to the meat industry. Springer Science+Business Media New York, 2013 Meat processing nationallicence Meat cooling nationallicence Finite elements nationallicence Numerical analysis nationallicence Food safety nationallicence Computer modeling nationallicence Predictive microbiology nationallicence Meat safety nationallicence Cepeda J. Department of Biological Systems Engineering, University of Nebraska-Lincoln, 210, L.W. Chase Hall, East Campus, 68583-0726, Lincoln, NE, USA aut Weller C. Department of Biological Systems Engineering, University of Nebraska-Lincoln, 210, L.W. Chase Hall, East Campus, 68583-0726, Lincoln, NE, USA aut Negahban M. Department of Mechanical and Materials Engineering, University of Nebraska-Lincoln, 68588-0526, Lincoln, NE, USA aut Subbiah J. Department of Biological Systems Engineering, University of Nebraska-Lincoln, 210, L.W. Chase Hall, East Campus, 68583-0726, Lincoln, NE, USA aut Thippareddi H. Department of Food Science and Technology, University of Nebraska-Lincoln, 68583-0919, Lincoln, NE, USA aut Food Engineering Reviews Springer-Verlag 5/2(2013-06-01), 57-76 1866-7910 5:2<57 2013 5 12393 https://doi.org/10.1007/s12393-013-9063-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s12393-013-9063-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Cepeda J. Department of Biological Systems Engineering, University of Nebraska-Lincoln, 210, L.W. Chase Hall, East Campus, 68583-0726, Lincoln, NE, USA aut NATIONALLICENCE 700 1- Weller C. Department of Biological Systems Engineering, University of Nebraska-Lincoln, 210, L.W. Chase Hall, East Campus, 68583-0726, Lincoln, NE, USA aut NATIONALLICENCE 700 1- Negahban M. Department of Mechanical and Materials Engineering, University of Nebraska-Lincoln, 68588-0526, Lincoln, NE, USA aut NATIONALLICENCE 700 1- Subbiah J. Department of Biological Systems Engineering, University of Nebraska-Lincoln, 210, L.W. Chase Hall, East Campus, 68583-0726, Lincoln, NE, USA aut NATIONALLICENCE 700 1- Thippareddi H. Department of Food Science and Technology, University of Nebraska-Lincoln, 68583-0919, Lincoln, NE, USA aut NATIONALLICENCE 773 0- Food Engineering Reviews Springer-Verlag 5/2(2013-06-01), 57-76 1866-7910 5:2<57 2013 5 12393 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer