Shelf Life Considerations

Shelf Life - SPOILAGE IN THE MIND OF THE CONSUMER SPOILAGE IS FAILURE OF A PRODUCT TO MEET THE CONSUMERS EXPECTATIONS PROMISED BY THE DEVELOPER

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“SPOILAGE” IN THE MIND OF THE CONSUMER “SPOILAGE” IS FAILURE OF A PRODUCT TO MEET THE CONSUMER’S EXPECTATIONS PROMISED BY THE DEVELOPER. THIS CAN INCLUDE “BAD TASTING”, “BAD TEXTURED”, “DOESN’T LOOK RIGHT”, “MOLDY” , ETC.
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SHELF-LIFE SHELF-LIFE REFERS TO THAT AMOUNT OF TIME IN DISTRIBUTION AND IN THE CONSUMER’S HOME BEFORE FINAL CONSUMPTION, DURING WHICH THE PRODUCT RETAINS ALL OF ITS ATTRIBUTES THE SAME AS WHEN IT WAS PRODUCED
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SHELF-LIFE CLASSIFICATION HIGHLY PERISHABLE FOODS - MEASURED IN DAYS (MILK, MEAT, FRESH PRODUCE) SEMI-PERISHABLE FOODS - MEASURE IN WEEKS (CHEESES, CONSERVED MEAT PRODUCTS - SUCH AS HAM, SOME BAKERY PRODUCTS HIGHLY STABLE FOODS - MEASURED IN MONTHS OR YEARS (PASTAS, BREAKFAST CEREALS, CONFECTIONARY PRODUCTS, JAMS & JELLIES, CANNED FOODS
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SHELF-LIFE –RELATIONSHIP TO PRODUCT TYPE AS THE SHELF-LIFE OF PRODUCT BECOMES LONGER, THE CAUSE OF INSTABILITY CHANGES FROM BIOLOGICAL (MOSTLY MICROBIOLOGICAL) TO PHYSICAL AND CHEMICAL. FOR LONG-LIFE PRODUCTS -- LIGHT, OXYGEN, MOISTURE UPTAKE, AND HANDLING ABUSE BECOME MORE IMPORTANT
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MAXIMIZING SHELF-LIFE PREVENTING “SPOILAGE” = ALL OF THE FACTORS CITED BELOW…………. . PREVENTING DETERIORATION BECAUSE OF MICROBIAL GROWTH PREVENTING ENZYMATIC ACTIVITY PREVENTING OXIDATION PREVENTING COLOR DETERIORATION PREVENTING TEXTURAL CHANGES PREVENT FLAVOR DETERIORATION
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STRATEGIES FOR IMPROVED SHELF-LIVE THERMAL PROCESSING CHILLING (FREEZING, REFRIGERATION) FERMENTATION CONTROL OF WATER ACTIVITY ACIDIFICATION CHEMICAL ADDITIVES CONTROL OF OXIDATION/REDUCTION CONDITIONS
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This note was uploaded on 01/16/2012 for the course FST 650 taught by Professor Staff during the Spring '11 term at Ohio State.

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Shelf Life - SPOILAGE IN THE MIND OF THE CONSUMER SPOILAGE IS FAILURE OF A PRODUCT TO MEET THE CONSUMERS EXPECTATIONS PROMISED BY THE DEVELOPER

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