Shelf life is the period between processing to retail purchase to consuming of the food product.

Related MCQs

• Pork has a higher shelf life than beef.
• Which of the following comes under the categories of food – broken curve heating food?
• Penetration depth of food refers to the depth inside the food inside which the heat generation drops to 37%.
• Although microwave heating can be used for drying of food containing uneven water content, it is isn’t done for certain food products like garlic. Why?
• If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.
• Semi moist food items work on the principle of equilibrium, that is at a dry state, the food items absorb the solution and in the wet state, water is washed out with another liquid by diffusion.
• When the coloring is truly artificial, the food statement “food color added” needs to be added.
• The period of time elapsed from placing the cans into the retort and starting to heat until the retort reaches processing temperature is termed as  
• Mina brought a meat product that was ‘ready to eat’ and she directly used between two slices of bread to make a sandwich. Which of the following is true about the above type of meat product?
• Which of the following is a factor that affects the storage stability of food?