Daud H B, McMeekin T A, Olley J
Appl Environ Microbiol. 1978 Nov;36(5):650-4. doi: 10.1128/aem.36.5.650-654.1978.
The rate of spoilage of chicken tissues, the development of spoilage bacteria, and the utilization of amino acids by spoilage bacteria as a function of temperature were more accurately described by the general spoilage curve of Olley and Ratkowsky (Food Technol. Aust. 25:66-73, 1973; Food Technol. N.Z. 8:13-17, 1973) than by the linear equation of Spencer and Baines (Food Technol. [Chicago] 18:175-179, 1964). Remaining shelf life of poultry tissues may be predicted at temperatures up to 16 degrees C by using a temperature function integrator which incorporates the general spoilage curve.
与Spencer和Baines的线性方程（《食品技术》[芝加哥]18:175 - 179, 1964）相比，Olley和Ratkowsky的一般腐败曲线（《澳大利亚食品技术》25:66 - 73, 1973；《新西兰食品技术》8:13 - 17, 1973）能更准确地描述鸡肉组织的腐败速率、腐败细菌的生长以及腐败细菌对氨基酸的利用与温度之间的关系。通过使用一个包含一般腐败曲线的温度函数积分器，可以预测家禽组织在高达16摄氏度的温度下的剩余货架期。
