Validating Accelerated Shelf Life Testing Methodology for Predicting Shelf Life in High-Pressure-Processed Meat Products
Source abstract
Abstract
The shelf life of meat products is a critical factor in ensuring both consumer safety and product quality. Traditional methods for determining shelf life are labor-intensive and time-consuming, making it challenging for manufacturers to adapt to market demands. The accelerated shelf life testing (ASLT) methodology offers a viable solution by exposing products to controlled elevated conditions that simulate long-term storage, allowing for faster shelf life predictions. This study evaluates the ASLT methodology as a predictive tool for determining the shelf life of high-pressure (HPP)-treated meat products. The present study includes experiments to verify the shelf life of frankfurter-type sausages under accelerated conditions. By simulating long-term storage at elevated temperatures (4–18 °C), a kinetic model was developed to monitor spoilage bacteria growth, with validation under dynamic temperature conditions. The results indicate that the main spoilage population of frankfurter-type sausages was lactic acid bacteria (LAB), which was strongly correlated with the total mesophilic microflora of the products. The findings show that elevated storage temperatures (8 and 18 °C) provide accurate shelf life predictions, offering an efficient approach to ensure product quality and meet consumer demands.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Meat and Animal Product Quality
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou Str., 157 80 Athens, Greece
Research and Development Department, P.G. NIKAS S.A., 22nd km Athens-Lamia National Road, 145 65 Agios Stefanos, Attica, Greece
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