Shelf Life Testing
Shelf life
studies are very unique and vary from product to product
First Step:
- Determine Limiting factor
- Microbial Growth
- Rancidity
- Packaging defect
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- What do you, the producer, feel is the most
vulnerable characteristic of product?
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Second Step:
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Design most appropriate test
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- How can we make the most cost effective study?
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Third Step:
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Begin test
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- Ship sample to Midwest Labs for analysis
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Final Step:
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Evaluate Study
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- What do we feel is a safe and accurate study?
- Are there any changes you need to make?
- Are you satisfied?
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The Food Chemistry and Microbiology
departments at Midwest Laboratories are proud to be accredited by the USDA
for moisture, protein, fat, and salt testing.
We are USDA Lab #3161 for Proximates
analysis.
