2015/11/23 by Lara Manzocco
Agricultural and Biological Sciences · Medicine · #Consumer Attitudes and Food Labeling #Meat and Animal Product Quality #Sensory Analysis and Statistical Methods
paper · doi:10.1080/10408398.2013.794126
openalex publication_date 2015/11/23 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/30
Despite its apparently intuitive nature, the acceptability limit is probably the most difficult parameter to be defined when developing a shelf life test. Although it dramatically affects the final shelf life value, it is surprising that discussion on its nature has been largely neglected in the literature and only rare indications about the possible methodologies for its determination are available in the literature. This is due to the fact that the definition of this parameter is a consumer- and market-oriented issue, requiring a rational evaluation of the potential negative consequences of food unacceptability in the actual market scenario. This paper critically analyzes the features of the acceptability limit and the role of the decision maker. The methodologies supporting the choice of the acceptability limit as well as acceptability limit values proposed in the literature to calculate shelf life of different foods are reviewed.