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Designing a shelf life study for raw meat product


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#1 pyousefi

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Posted 20 March 2016 - 11:02 PM

Hi All,

I need to design a shelf life study for a work-in-process material. Finished product is a raw meat product. Can I replace the microbiological testing with sensory evaluation? 

Regards

Parisa



#2 Charles.C

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Posted 21 March 2016 - 12:24 AM

Hi All,

I need to design a shelf life study for a work-in-process material. Finished product is a raw meat product. Can I replace the microbiological testing with sensory evaluation? 

Regards

Parisa

 

Hi pyousefi,

 

I split this post from an IFS thread.

 

Assuming the query actually  is for IFS, the precise requirements will depend on the IFS standard which I have not checked.

 

A generic answer to yr question is that it depends on various factors related to the product/process which are not yet available. It also depends on what you meant by "microbiological testing". Some micro. items  will  probably be required to be checked.

 

Please supply info as in this current post and maybe have a look at the linked material - 

 

http://www.ifsqn.com...ram/#entry99563

 

An example of one possible scenario is in Post 5.

 

PS - Welcome to the forum ! :welcome:


Kind Regards,

 

Charles.C


#3 clover

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Posted 10 May 2016 - 02:01 AM

Hi All,

I need to design a shelf life study for a work-in-process material. Finished product is a raw meat product. Can I replace the microbiological testing with sensory evaluation? 

Regards

Parisa

Hi pyousefi, 

 

sorry maybe I didn't get you but how can you conduct sensory evaluation on a raw meat product ?! It's raw!  :shutup:






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