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The Acceptability Limit in Food Shelf Life Studies
Manzocco, Lara
2015
journal article
Periodico
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Abstract
Despite its apparently intuitive nature, the acceptability limit is probably the most difficult parameter to be defined when developing a shelf life test. Although it dramatically affects the final shelf life value, it is surprising that discussion on its nature has been largely neglected in the literature and only rare indications about the possible methodologies for its determination are available in the literature. This is due to the fact that the definition of this parameter is a consumer- and market-oriented issue, requiring a rational evaluation of the potential negative consequences of food unacceptability in the actual market scenario. This paper critically analyzes the features of the acceptability limit and the role of the decision maker. The methodologies supporting the choice of the acceptability limit as well as acceptability limit values proposed in the literature to calculate shelf life of different foods are reviewed. © Taylor & Francis Group, LLC.
DOI
10.1080/10408398.2013.794126
WOS
WOS:000379589400005
SCOPUS
2-s2.0-84985912320
Archivio
http://hdl.handle.net/11390/1104557
Diritti
closed access
Soggetti
Consumer
unacceptability risk
sensory dissatisfacti...
label claim
Web of Science© citazioni
18
Data di acquisizione
Jun 5, 2022
Scopus© citazioni
18
Data di acquisizione
Jun 7, 2022
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