Shelf-Life Analyses

Shelf life is defined as the period of time when the desired sensory, chemical, physical, microbiological and nutritional value properties of the food product can be preserved. During this process, the food must maintain both its safety and quality characteristics. The shelf-life period should be determined by the manufacturer before the product is put on the market. Shelf-life period differs for each product. Different waiting conditions and shelf-life periods are determined for cheeses, fish, meat, vegetables-fruits, bakery products, frozen products.

  • Raf Ömrü Analizleri

    Factors Affecting Shelf Life in Foods

    These factors can be classified as environmental, meaning external factors, and internal factors that belongs to the structure of the food itself. Examples of environmental factors are factors such as temperature, packaging method, humidity (moisture), oxygen, light.