This project aims to give an insight into the specific problems of decay cooked meats and the extent to which various intrinsic and extrinsic factors influence the shelf life. Attention will be focused on the one hand the real lag phase of spoilage organisms in industrial products and on the decay phenomena that occur in Industrial local, cooked meats under realistic storage conditions. The ultimate goal is a validated model of growth of spoilage organisms in industrial production. cooked meats which will be converted to the companies in a user-friendly and web-based software.