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 presence of bacterial contaminants in milk significantly impacts the safety and shelf life of milk and dairy products.
To achieve the maximum shelf life available when using HPP, packaging with barrier properties is often selected.
HCC is working with Bangor and Aberystwyth Universities through the WISE Network to find ways in which lamb shelf life can be improved.
FOR TIPS ON EXTENDING SHELF LIFE FOR TYPE II ITEMS, CHECK OUT PAGES 54-56 IN PS 714 ...
Both products are low in proteolysis over shelf life, creating flexibility in further cheese processing with less cheese losses and improved functional benefits like optimized stretch and cheese browning when used on pizza.
He further added that meat would be transported within 30 hours including the time of loading & off-loading while fresh meat has safe shelf life of 9 days.
Yang Zhang, lead author from the John Innes Centre, said that post-harvest losses because of rotting are so serious for growers and supermarkets that even an increased shelf life of 1 day will make a big difference for them.
The project has standardized the parameters for chilies, mangoes, apples and citrus, the research findings on different varieties of mangoes (Sindhri, Sufaid Chaunsa and Samar Bahist) have increased the standard, shelf life without deteriorating the quality of the fruit up to 30 days with 30 percent losses.
Professor Jonathan Coleman and his team at Crann are using nanoscience research methods to develop a new material that will prolong the shelf life of beer in plastic bottles.
There is considerable uncertainty with even the concept of the shelf life of food, let alone any coherent definition.
The American Herbal Products Association (AHPA) has published "Shelf Life Dating of Botanical Supplement Ingredients and Products," a new guidance document available for download.
Processing products using high pressure can significantly extend their shelf life as well as improve their organoleptic quality.