Predictive models for meat

Annemarie  Gunvig

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Predictive models

Predictive models for meat

DMRI’s predictive models, which are all available at, can give you a quick and easy overview of how well your products are protected against the growth of pathogenic bacteria. If the products are not safe, it is easy to find a solution to the problem: just enter the input values, and in a matter of seconds the answer will appear on your screen. Companies that pack fresh meat can use the shelflife models to get a solid estimate of the shelf life of different types of fresh meat.

DMRI offers consultancy

Use of the predictive models is free of charge, although, if you prefer, DMRI can save you time and effort by doing all the work for you. DMRI can help draw up documentation on food safety and the shelf life of your products to ensure that both regulatory requirements and customer demands are met. The documentation gives companies a status of the safety of their products and includes a systematic assessment of the effect their production processes have on the growth or elimination of pathogenic bacteria across the entire supply chain – from production to consumption. The documentation can be drawn up on the basis of output from predictive models, existing trial results or results from challenge tests performed on specific products.


DMRI offers courses in the use of predictive models that provide a practical and theoretical insight into the calculation of: growth of Listeria, growth/no-growth of C. botulinum, inactivation of pathogens during the production of fermented and matured sausages, shelf life of fresh pork and beef, and other available predictive tools. The courses alternate between a review of the theory, a review of user interfaces, the practical application of predictive models and the evaluation of results
(read more here:

If you are interested in company-specific courses in Danish or English, please contact

DMRI’s predictive models for meat can be accessed free of charge at

The following predictive models are currently available:

  • Growth of L. monocytogenes in meat products
  • Growth/no-growth of C. botulinum in meat products
  • ConFerm – reduction of pathogens during the production of fermented and matured salami
  • Shelf-life of pork cuts
  • Shelf-life of minced pork
  • Shelf-life of beef cuts
  • Shelf-life of chicken cuts