shelf life


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shelf life

the specified expiry date of a perishable product, usually denoted by a ‘sell by date’ or ‘best before’ date instruction.
References in periodicals archive ?
The most common treatment is pasteurization, which can increase shelf life from seven to 20 days.
It appears that once a breakfast cereal package is opened, the product's shelf life can be extended by storing the cereal in airtight polypropylene containers in order to limit any gains in moisture content.
HCC is working with Bangor and Aberystwyth Universities through the WISE Network to find ways in which lamb shelf life can be improved.
The objectives of this study are 1) To screen biopolymer based coating materials for their compatibility with the mushroom surface; 2) To determine the effect of the coating along with antimicrobials and chelating agents on the quality and shelf life of fresh mushrooms; and 3) To determine the effect of the edible coating on oxygen, carbon dioxide and water vapor transmission rates.
It yields firm, dark red fruit with excellent flavor and a long shelf life.
Instead of automatic disposal when the shelf life on Type II material expires, every effort must be made to extend the life of the material until it gets used.
Service life issues, along with many other related subjects, will be addressed under the following topics: Materials (rubber, thermoplastics, engineering plastics, polymer coating, rubber adhesive bonds and polymer composites); Life prediction of polymer components; Accelerated aging techniques to simulate service aging; Quantitative assessment of degradation - monitoring by physical and chemical tests; Service life prediction models; Remaining useful life and shelf life prediction; Field and laboratory data correlation; and Failure mode and failure criteria.
The paint comes in both interior and satin finish exterior grades, and it boasts a one-year shelf life.
The process retards bacteria, and gives the guacamole a shelf life of six weeks in supermarkets--30 days longer than most fresh-chilled foods.
While these doctored diets produced some favorable fat changes in egg yolks, they also tended to impart an objectionable taste or unusually short shelf life.
Development of a stable emulsion for application in chicken, egg, ham, tuna, shrimp, and pasta salads has provided not only enhancement and consistency of quality and freshness, but can extend the refrigerated shelf life of these products for over three weeks.
Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area.