Shelf life Models for Beef and Lamb

⁠⁠⁠The shelf life of beef and lamb is an important factor in being able to provide consumers with a quality product, especially in international markets. A model to predict the organoleptic shelf life of primary packaged (at the processing establishment) chilled, vacuum-packed, beef and lamb has been developed and validated.

The project will develop and validate further models for beef and lamb in modified atmosphere packed (MAP), Vacuum Skin Pack (VSP), and other common forms of packaging (e.g. thermoform, overwrap etc), all as practised by the industry. Models will need to be considered for both primary packaging (for example, at an abattoir or boning room within a few days of slaughter) and well as secondary packaging (consumer-ready packaging following a period of vacuum packing usually called wet ageing). Secondary packaging in vacuum such as primals which have been reprocessed and put back into vacuum bags again should also be considered.