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Determination of product shelf life


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#1 Ulysses

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Posted 12 April 2018 - 02:53 PM

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

 

 


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#2 Scampi

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Posted 12 April 2018 - 03:09 PM

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


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#3 Ulysses

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Posted 19 April 2018 - 03:44 PM

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. 






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