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Shelf life is the recommended maximum time for which products or fresh (harvested) produce can be stored, during which the defined quality of a specified proportion of the goods remains acceptable under expected (or specified) conditions of distribution, storage and display.
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Perishable meats should be refrigerated, frozen, dried promptly or cured. Storage of fresh meats is a complex discipline that affects the costs, storage life and eating quality of the meat, and the appropriate techniques vary with the kind of meat and the particular requirements. [ 11 ]
A collection of mason jars filled with preserved foods. Package sterility and seal integrity are vital for commercially packaged shelf-stable food products. With flexible packaging (plastic films, foils, laminates, etc), the choice of materials and process conditions are an important decision for packaging engineers.
A cold chain is a supply chain that uses refrigeration to maintain perishable goods, such as pharmaceuticals, produce or other goods that are temperature-sensitive. [1] Common goods, sometimes called cool cargo, [2] distributed in cold chains include fresh agricultural produce, [3] seafood, frozen food, photographic film, chemicals, and pharmaceutical products. [4]
Pickling can preserve perishable foods for months, or in some cases years. [3] Antimicrobial herbs and spices, such as mustard seed , garlic , cinnamon or cloves , are often added. [ 4 ] If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt.
Perishable goods can also be collected through single donations or some charities. The First expired, first out logic is a type of stock rotation that enable organizations to get a distribution process optimization , able to minimize the waste generation of finished and yet marketable products.
Food rescued from being thrown away. Food rescue, also called food recovery, food salvage or surplus food redistribution, is the practice of gleaning edible food that would otherwise go to waste from places such as farms, produce markets, grocery stores, restaurants, or dining facilities and distributing it to local emergency food programs.