Beef Jerky Shelf Stability Studies (2 Batches)
Project Description
Food Laboratory needed for Shelf Stability Studies and Shelf Life for 2 batches of Beef Jerky
On the shelf life analysis we would be specifically looking for the following organisms of interest: E.coli, Listeria, Clostridium botulinum, Bacillus cereus, Salmonella, yeast and mold. Many labs will have these organisms worked into their generalized shelf life analysis tests (indicator organism tests and pathogen tests), but please double check with them to make sure those specific microorganisms listed above are tested for.
Since water activity will fluctuate based on the cut and thickness of meat used, cook temp, dehydration temp and time, geographical region, and season/time of year (i.e. jerky made in the summer will have a different water activity than jerky produced during winter), I would ask for 2 sets of lab results, from batches made in Spring/Summer and Fall/Winter.
Project Information
Number:22-02030
Industry:Meats and Poultry
