2015/03/06 by Sonia Calligaris, Lara Manzocco, Monica Anese +1
Agricultural and Biological Sciences · Chemistry · #Dye analysis and toxicity #Food Quality and Safety Studies #Meat and Animal Product Quality
paper · doi:10.1080/10408398.2013.807222
openalex publication_date 2015/03/06 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/30
Oxidation is the most common event leading to the end of shelf life of microbiologically stable foods. Thus, a reliable shelf-life assessment is crucial to verify how long the product will last before it becomes oxidized to an unacceptable level to the consumers. Shelf-life assessment strategies of foods and beverages suffering oxidation are critically discussed focusing on definition of the acceptability limit, as well as the choice of the proper oxidative indicators, and methodologies for shelf-life testing. Testing methodologies for shelf-life determination under actual and accelerated storage conditions are considered, highlighting possible uncertainties, pitfalls, and future research needs.