Principles of Preservation of Shelf-Stable Dried Meat Products

In general, the term “shelf-stable product” refers to those products that do not require refrigeration or freezing for safety and acceptable organoleptic characteristics. Most often, the products are stored at “room temperature” (ambient). This shelf-stability also is often dependent upon the proper packaging to control oxidation and potential mold growth. The shelf-life for these types of products is usually defined for acceptable quality, not safety because the safety has been addressed in the production process. FSIS is concerned with product safety and not quality attributes, which are concerns of the establishment.