New model for prediction of shelf life of beef
The new hygiene regulations prescribe the slaughterhouses to document the shelf life of their products all the way out to the consumers. A model of calculation that can predict the shelf life of a product is therefore under development.

Af Birthe Steenberg

At present work is going on at the Danish Meat Research Institute for the design of a calculation model that can be used by companies within the beef industry for determination of shelf life of their products.

The hygiene regulations urge the industry for a tighter product liability. The authorities as well as the consumers have the right to demand documentation for the shelf life, that the plants have granted their products. It is expected, that the authorities will insist on full documentation for the use-by dates of new products and product flow.

In principle this requirement applies to all production plants even though the same recipes are followed

by the plant. This will result in considerable costs, and a common denominator is therefore aimed at in relation to documentation of shelf life in order to provide the plants with the requisite basis for documentation.

Calculation model on the internet
The aim is to have an electronic calculation model accessible on the internet. In this model the plants may enter information in relation to packaging, temperature and use-by date of products as well different combinations within the production-process.

The model will then be able to both calculate how the shelf life of a product can be determined, as well as predict the shelf life of a product in relation to a certain set of parameters, e.g. how many days have to be deducted from the shelf life in case of temperature failure – the product having been stored at 7oC in stead of at 4oC.

With the results from the calculation models in hand it will also be possible to guide marketing and customers about what shelflife can be opbtained during which conditions. Which stipulations in relation to temperature and packaging have to be met in order to get a shelf life as long as possible for a certain product.

Suitable indicator in relation to shelf life
To be able to establish a calculation model it is important, that a measurable parameter is present and is able to serve as an indicator of shelf life. If an unambiguous coherence can be established between shelf life of a product and temperature, storage method and time, it will subsequently be possible to develop a production data-base for prediction of shelf life.