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Factors affecting shelf life and sensory evaluation of food product -…
Factors affecting shelf life and sensory evaluation of food product
Extrinsic Factors
gaseous atmosphere
storage temperature
Relative humidity
Composition of atmosphere within packaging
Exposure to light
Intrinsic factors
pH
Water Activity
Used of preservatives
Available Oxygen
Example for fresh red meat
Animal housing & management
Internal temperatures
Relative humidity
Good Ventilations
Feeding regimen
dietary inclusion of natural antioxidants
diet containing natural antioxidant additives eg. thymol
Packaging
air-permeable packaging
removal or dilution of atmospheric gases
. The CO2 is used for bacteriostatic and mycostatic properties
Cold chain management
the solubility of CO2 in MAP increases with the decrease in temperature
permeability of packaging increase with an increase in temperature
encompasses activities that can alter the physicochemical and microbiological quality of meat
References
Nethra, P. V., Sunooj, K. V., Aaliya, B., Navaf, M., Akhila, P. P., Sudheesh, C., Mir, S. A., Shijin, A., & George, J. (2023). Critical factors affecting the shelf life of packaged fresh red meat – A review. Measurement: Food, 10, 100086.
https://doi.org/10.1016/j.meafoo.2023.100086
D’Souza, A. S., Kumari, D., & Banerjee, R. (2017). Nanocomposite biosensors for point-of-care—evaluation of food quality and safety. In Elsevier eBooks (pp. 629–676).
https://doi.org/10.1016/b978-0-12-804301-1.00015-1
Šimat, V., Čagalj, M., Skroza, D., Gardini, F., Tabanelli, G., Montanari, C., Hassoun, A., & Özogul, F. (2021). Sustainable sources for antioxidant and antimicrobial compounds used in meat and seafood products. In Advances in food and nutrition research (pp. 55–118). Elsevier BV.
https://doi.org/10.1016/bs.afnr.2021.03.001