STIFF-ARMING SPOILAGE

摘要

All perishable foods run the risk of expiring and whoever is in possession of the product at that time experiences a financial loss. Whether it's the distributor, retailer or the consumer, when a food's time is up, it's tossed. Managing the shelf-life of meat and poultry is not about food safety, but of course, food safety is paramount. Shelf-life is the amount of time that passes before the product becomes organoleptically undesirable and unfit for human consumption. This is most often due to the growth of spoilage microorganisms (bacteria, yeast and mold) and lipid oxidation.