Technical Abstract: The objective of this study was to develop a mathematical methodology to estimate the growth of C. perfringens in cooked beef under dynamic temperature conditions. Two differential equations governing the lag phase development and cell multiplication were proposed and solved using a 4th-order Runge-Kutta method. The proposed equations were validated using four different temperature profiles: 2 square-waves, linear cooling, and exponential cooling. Results indicated that the proposed method could accurately estimate the bacterial growth under various temperature conditions. The errors were generally less than 0.5 log(CFU/g). The methodology developed in this study can be a new approach for the food industry, food retailers and consumers, and regulatory agencies to predict and estimate the bacterial growth in cooked meat products under dynamic temperature abuse and deviation conditions.