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