<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0012-7353</journal-id>
<journal-title><![CDATA[DYNA]]></journal-title>
<abbrev-journal-title><![CDATA[Dyna rev.fac.nac.minas]]></abbrev-journal-title>
<issn>0012-7353</issn>
<publisher>
<publisher-name><![CDATA[Universidad Nacional de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0012-73532019000100046</article-id>
<article-id pub-id-type="doi">10.15446/dyna.v86n208.66777</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Predictive model of microorganism mesophiles in processed meat products during storage under fluctuating temperatures]]></article-title>
<article-title xml:lang="es"><![CDATA[Modelo predictivo de microorganismos mesófilos en productos cárnicos procesados durante almacenamiento bajo temperatura variable]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Herrera-Mejía]]></surname>
<given-names><![CDATA[María Juliana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sarmiento]]></surname>
<given-names><![CDATA[Alfonso Tullio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sotelo-Díaz]]></surname>
<given-names><![CDATA[Luz Indira]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de La Sabana Facultad de Ingeniería ]]></institution>
<addr-line><![CDATA[Chía ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de La Sabana Facultad de Ingeniería ]]></institution>
<addr-line><![CDATA[Chía ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de La Sabana Escuela Internacional de Ciencias Económicas y Administrativas ]]></institution>
<addr-line><![CDATA[Chía ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2019</year>
</pub-date>
<volume>86</volume>
<numero>208</numero>
<fpage>46</fpage>
<lpage>52</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0012-73532019000100046&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0012-73532019000100046&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0012-73532019000100046&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The aim of this investigation was to develop a predictive model of microorganism mesophiles in processed meat products during storage under fluctuating temperatures between 1°C to 7°C to establish the shelf removal date of the products based on mesophiles limits established by Colombian Technical Standard NTC 1325 of 2008 for non-canned processed meat products. The variables used in the model were as follows: temperature, storage time and population of microorganisms at the beginning of storage. The S curve of the growth of the microorganisms was approximated by sections using a multivariate quadratic regression equation. The model achieved 91% accuracy for the prediction of the shelf removal date. In terms of practicality, the model offers a simpler alternative to traditional models for the prediction of microorganisms that require a greater amount of parameters and data.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo de esta investigación fue desarrollar un modelo predictivo de microorganismos mesófilos para productos cárnicos procesados almacenados a temperaturas variables entre 1 °C y 7°C para establecer la fecha de retiro del producto en anaquel en función del límite de microorganismos mesófilos establecido por la NTC 1325 de 2008 para productos cárnicos procesados no enlatados. Las variables usadas en el modelo fueron: temperatura, tiempo de almacenamiento y población de microorganismos mesófilos al inicio del almacenamiento. La curva S de crecimiento de los microorganismos fue aproximada por tramos mediante una ecuación de regresión cuadrática multivariable. El modelo logró una exactitud del 91% en la predicción de la fecha de retiro de anaquel. En términos de practicidad, el modelo nos ofrece una alternativa más simple a los modelos tradicionales de predicción de microorganismos que requieren una mayor cantidad de parámetros y datos.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[microorganisms mesophiles]]></kwd>
<kwd lng="en"><![CDATA[multivariate quadratic regression model]]></kwd>
<kwd lng="en"><![CDATA[processed meat products]]></kwd>
<kwd lng="en"><![CDATA[the mean absolute percentage error (MAPE)]]></kwd>
<kwd lng="en"><![CDATA[fluctuating storage temperature]]></kwd>
<kwd lng="en"><![CDATA[shelf removal date]]></kwd>
<kwd lng="es"><![CDATA[microorganismos mesófilos]]></kwd>
<kwd lng="es"><![CDATA[regresión cuadrática multivariable]]></kwd>
<kwd lng="es"><![CDATA[productos cárnicos procesados]]></kwd>
<kwd lng="es"><![CDATA[error porcentual absoluto medio (MAPE)]]></kwd>
<kwd lng="es"><![CDATA[temperatura variable de almacenamiento]]></kwd>
<kwd lng="es"><![CDATA[fecha de retiro de anaquel]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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