Food Quality and Shelf Life

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Setting Minimum Acceptable <strong>Quality</strong> • Regulatory limits (e.g. 20,000 cfu/ml) • Just noticeable difference (JND) – Sensory – Expert vs. consumer • Customer complaints • Detected by >50th percentile of consumers • MAQ IS A MANAGEMENT DECSION
Modes of <strong>Food</strong> Deterioration • Biological – Microorganisms • spoilage • pathogenic – Vermin • insects • rodents
Page 1 and 2: Food Quality and Shelf Life (Shelf
Page 3 and 4: Food Quality • Degree to which a
Page 5 and 6: What is the Shelf Life of Milk? •
Page 7 and 8: Time to Deteriorate is Relative •
Page 9: Selected Measurable Food Quality Fa
Page 13 and 14: Modes of Food Deterioration • Phy
Page 15 and 16: Peroxide Value Peanut Snack Shelf L
Page 17 and 18: Recent Packaging Technologies to Ex
Page 19 and 20: Examples of Emerging Packaging Tech
Page 21: Scanell et al 2000 Nisin Impregnate
Page 24 and 25: Immobilization on PS Beads Polymer
Page 26 and 27: Example: Selective/Adjusting Barrie
Page 28 and 29: Optimizing Film Permeation for Cut
Page 30 and 31: Perm Selectivity & Cut Apples Under
Page 32 and 33: Recommended Gas Composition for Fru
Page 34: ANTIBODY GRID LASER DIFFRACTION PAT

Food Quality and Shelf Life

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