Introduction: Pharmaceutical companies as well as food and cosmetics manufacturers are legally required to provide a shelf-life label on their products packaging as part of their stability study report. There are different recommended software like R software package and SAS which can perform as shelf-life estimating tools for analyzing the data achieved by the stability testing of drugs and va...

Poultry meat is one of the perishable foods. The growth of pathogenic microorganisms may occur in chicken meat during refrigerated storage. Microbial growth causes serious hazard in food safety consumer. The aim of this study was to compare antimicrobial properties of Thymus vulgaris (TEO) and Zataria multiflora essential oil (ZEO) and the effect of carboxymethyl cellulose (CMC) films containin...

ABSTRACT- Considering health and economic issues, today, consumers have become more concerned with foods which contain natural ingredients. Hence, in this study, the effects of plum concentrate and puree which were incorporated into the Taftoon bread formulation at different levels on the rheological, baking properties and shelf life of bread were evaluated. Results showed that addition of plum...

The effects of Mentha pulegium water extract dipping on quality and shelf life of silver carp during superchilled storage were investigated. Fish samples were treated with water extract of 1 and 3%M.pulegium, and then stored at -3 οC for 30 days. The control and the treatedfish samples were analyzed periodically for chemical (pH, PV, TBA, TVB-N), and sensory characteristics. The results indicat...

Like freshness date of food, Web information also has its “shelf life”. In this paper, we exploratively study the reflection of shelf life of information in browsing behaviors. Our analysis shows that the satisfaction of browsing behavior is modified if the shelf life of information could be considered by search engines.

The aim of this study was to establish the feeding duration and dietary level of vitamin E offered to young bulls which does not affect performance but positively improve shelf-life of beef. Three experiments were carried out: E1) 1,000 IU vitamin E/animal per d fed during 37, 49, and 63 d; E2) 2,000 IU vitamin E/animal per d fed for 77 d and E3) 3,000 IU vitamin E/animal per d fed for 55 d. In...

Breeding for better quality fruits is a major focus for tomatoes, which are continuously subjected to post-harvest losses. Several methods have been used to improve the fruit shelf life of tomatoes, including the use of ripening gene mutants of Solanum lycopersicum. We developed extended shelf-life tomato hybrids with better quality fruits using ripening mutants. Nine tomato crosses were develo...

Throughout history, the meat industry has utilized nonmeat ingredients to extend or aid in the shelf-life of products. The classic use of salt and/or nitrites to control and limit microbiological growth and to provide flavor stability during storage has provided needed “insurance” for meat product shelf-life. Currently, consumers’ concern for food safety continues to make methods of extending m...

In the present study, effect of oregano essential oil, which is contained in xanthan gum and guar edible coating, was investigated regard to its ability assist with preservation extension shelf life minced beef meat when stored at 4 °C. Minced samples were coated a mixture containing oil various levels (1–3%). The compared control sample (uncoated) for bacteriological (i.e., total viable count,...

The addition of red ginger in the making rendang was expected to increase antioxidants prevent rancidity and shelf life rendang. This study aimed analyze physicochemical, organoleptic antioxidant activity beef with at different levels based weight meat (0%, 15%, 30%). tested stored a tightly closed jar left room temperature. results showed that interaction storage period had significant effect ...