Open AccessDETERMINING THE SHELF–LIFE OF FROZEN PIZZA
Author(s) -
CHILDERS A. B.,
KAYFUS TIMOTHY J.
Publication year - 1982
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1982.tb00952.x
Subject(s) - shelf life , product (mathematics) , quality (philosophy) , food science , environmental science , chemistry , mathematics , philosophy , geometry , epistemology
. The shelf–life of a frozen food product depends upon the quality of raw materials, rate of freezing, storage temperature and constant maintenance, and product handling by the retailer and consumer. Microbiological tests are of limited application, but chemical tests can be a direct measure of shelf–life. Sensory quality tests are presently accepted for determining frozen pizza shelf–life. Accelerated shelf–life tests are needed. Although open dating of food products encourages better handling, it contributes little to microbiological quality. The best–if–used–by date is preferred by consumers and is most appropriate for frozen pizza provided accurate determination of shelf–life can be made.