Info

Figure 11. Effect of water activity on microbial, enzymic and chemical changes to foods (7). Source: Courtesy of Marcel Dekker.

Table 5. Interaction of Aw, pH, and Temperature in Selected Foods

Food

pH

Aw

Shelf life

Notes

Fresh meat

>4.5

>0.95

Days

Preserve by chilling

Cooked meat

>4.5

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