Shelf life of fresh fruits and vegetables is greatly influenced by environmental conditions. Increasing temperature usually results in accelerated loss of quality and shelf-life reduction, which is not physically visible until too late in the supply chain to adjust logistics to match shelf life. A blackberry study showed that temperatures inside pallets varied significantly and 57% of the berri...

This study was aimed at assessing the pigment and lipid stability characterising microbial ecology by classical methods metagenetics in beef with an extremely long shelf-life. Bovine longissimus thoracis et lumborum subprimals from different origins (Australia, Brazil, Ireland, United Kingdom), displaying a shelf-life 35 to 140 days vacuum packaging, were aged −1 (subzero storage) or −1/+4°C tw...

Abstract The aim of the present work was to investigate effects vacuum packaging and storage time on physicochemical composition, fatty acid content, color, microbiological content rheological behavior artisanal fresh goat cheese during refrigerated storage. results show that both had an influence moisture color variation rind formation, obtaining better visual appearance higher in packed chees...

colour is one of the most important quality factors that can influence and determine the shelf life of canned chicken kebab. colour change is considered as unsuitable distasteful to consumers, indicating the end of a product's shelf life. in this study quality aspects of samples were examined over one month intervals after being prepared and while being stored under accelerated (44 °c) con...