The aim of the work was construction of mathematical models of growth of total plate count of bacteria and saprophytic Pseudomonas spp. bacteria occurring in model meat products preservated with lysozyme in monomer form. The microbiological experiment was carried out by traditional plate method. The experimental data were fitted to first order models (Gampertz and logistic) and response surface models (RSM). The Marquardt algorithm was used to evaluate parameters of Gompertz and logistic functions. The least square method was used for assessment of parameters of polynominal functions. Results of first order models were kinetics parameters of growth: lag time duration, growth rate, generation time, density of population. The influence of environmental factors on bacteria population growth was determined on the basis the RSM.
food, microbiology, prediction, meat products