Determination of product shelf life

Hi,

I'm working for a shelf life study for raw meat (pork)/Vacuum pack and NRTE  product (sausage, hotdog). I try to search for any article, scientific journal or any publication and I couldnt found about the microbial limits or even what procedure that I need when conducting a shelf life study. I hope you guys can share some of your expertice about this kind of study. I really appreciate your help.

Thanks,

Uly

Meat is a really difficult product for shelf life.........I have always sent to to a big lab that starts with an M.....in house shelf life takes a lot of work

Part of shelf life for meat with be organoleptic as well.....meat will often feel slimy and smell "off" and still pass micro

Product was tested at 1, 3 5, 7 10,11,12,13 or EOSL

perhaps this will help

http://www.meatupdat...UPDATE_06-2.pdf

Thank you for your reply. Its really hard to find any good data that I can used as a base line and your right sometimes when you smell or touch its slimy or having some smell but the result was ok.