This work aims at evaluating shelf life of meat from Boer-Saanen cross goats fed on diets containing vitamin E. Thirty-five feedlot-fed goats with an initial body weight of 21.6 ± 2.8 kg were subjected to four treatments in a completely randomized design: a control treatment with vitamin E plus others containing 50, 150, and 450 mg dl-α-tocopherol acetate/kg DM.
The aim was to evaluate the shelf life and the dissolving and antibacterial properties of a neutralized 2.5% NaOCl solution.
The ability to predict both the growth of microorganisms, as affected by different environmental factors, and the survival of microorganisms as a result of preservative treatments is an important tool for evaluating the safety and shelf life of food products.
At multiple sampling times for two years, we evaluated three varieties of strawberries for mineral elements, shelf life, phytochemical composition, and organoleptic properties.
To further determine the shelf life of PBAE nanoparticles, we evaluated lyophilization with different added amounts of sucrose (0 45 mg/mL) and different storage conditions (room temperature ∼25, 4, and −20 °C) over a time period of 2 years.
Further, the shelf life of the optimized yogurt was evaluated.
The stability of the lead formulations was also evaluated over 2 years to demonstrate a 2-year shelf life of this product.
In accordance with the results, it was planned to evaluate a potential use of obtained model for determination of wine shelf life, in terms of its chromatic characteristics.
Further, key parameters, such as shelf life and product toxicity, are not typically evaluated.
A shelf life study was carried out with this formulation along 90 days-period of storage at 4 °C, evaluating pH, color, microbial contamination and rheology.
