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Applied Sciences
Volume 15
Issue 3
10.3390/app15031264
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Validating Accelerated Shelf Life Testing Methodology for Predicting Shelf Life in High-Pressure-Processed Meat Products

by
Athina Ntzimani
1,
Maria Tsevdou
1,
Evangelos Andrianos
2,
Dimitrios Gounaris
2,
Theodosios Spiliotopoulos
2,
Petros Taoukis
1 and
Maria C. Giannakourou
1,*
1
Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Heroon Polytechniou Str., 157 80 Athens, Greece
2
Research and Development Department, P.G. NIKAS S.A., 22nd km Athens-Lamia National Road, 145 65 Agios Stefanos, Attica, Greece
*
Author to whom correspondence should be addressed.
Appl. Sci. 2025, 15(3), 1264; https://doi.org/10.3390/app15031264
Submission received: 7 November 2024 / Revised: 9 January 2025 / Accepted: 22 January 2025 / Published: 26 January 2025
(This article belongs to the Special Issue Advances in Food Microbiology and Its Role in Food Processing)
Versions Notes

Abstract

The shelf life of meat products is a critical factor in ensuring both consumer safety and product quality. Traditional methods for determining shelf life are labor-intensive and time-consuming, making it challenging for manufacturers to adapt to market demands. The accelerated shelf life testing (ASLT) methodology offers a viable solution by exposing products to controlled elevated conditions that simulate long-term storage, allowing for faster shelf life predictions. This study evaluates the ASLT methodology as a predictive tool for determining the shelf life of high-pressure (HPP)-treated meat products. The present study includes experiments to verify the shelf life of frankfurter-type sausages under accelerated conditions. By simulating long-term storage at elevated temperatures (4–18 °C), a kinetic model was developed to monitor spoilage bacteria growth, with validation under dynamic temperature conditions. The results indicate that the main spoilage population of frankfurter-type sausages was lactic acid bacteria (LAB), which was strongly correlated with the total mesophilic microflora of the products. The findings show that elevated storage temperatures (8 and 18 °C) provide accurate shelf life predictions, offering an efficient approach to ensure product quality and meet consumer demands.
Keywords: frankfurter-type sausages; meat quality; microbial growth curves; temperature dependence; accelerated shelf life testing; high-pressure processing; kinetic model frankfurter-type sausages; meat quality; microbial growth curves; temperature dependence; accelerated shelf life testing; high-pressure processing; kinetic model

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MDPI and ACS Style

Ntzimani, A.; Tsevdou, M.; Andrianos, E.; Gounaris, D.; Spiliotopoulos, T.; Taoukis, P.; Giannakourou, M.C. Validating Accelerated Shelf Life Testing Methodology for Predicting Shelf Life in High-Pressure-Processed Meat Products. Appl. Sci. 2025, 15, 1264. https://doi.org/10.3390/app15031264

AMA Style

Ntzimani A, Tsevdou M, Andrianos E, Gounaris D, Spiliotopoulos T, Taoukis P, Giannakourou MC. Validating Accelerated Shelf Life Testing Methodology for Predicting Shelf Life in High-Pressure-Processed Meat Products. Applied Sciences. 2025; 15(3):1264. https://doi.org/10.3390/app15031264

Chicago/Turabian Style

Ntzimani, Athina, Maria Tsevdou, Evangelos Andrianos, Dimitrios Gounaris, Theodosios Spiliotopoulos, Petros Taoukis, and Maria C. Giannakourou. 2025. "Validating Accelerated Shelf Life Testing Methodology for Predicting Shelf Life in High-Pressure-Processed Meat Products" Applied Sciences 15, no. 3: 1264. https://doi.org/10.3390/app15031264

APA Style

Ntzimani, A., Tsevdou, M., Andrianos, E., Gounaris, D., Spiliotopoulos, T., Taoukis, P., & Giannakourou, M. C. (2025). Validating Accelerated Shelf Life Testing Methodology for Predicting Shelf Life in High-Pressure-Processed Meat Products. Applied Sciences, 15(3), 1264. https://doi.org/10.3390/app15031264

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