Extending the Shelf Life

This page corresponds to Training Video 12 in MSU Extension’s 12-video Specialized Meat Processing Variance Training series. Below you will find supplemental information that will help you understand and complete Training Video 12: Extending the Shelf Life Beyond 14 Days.

Supplemental Information

  • SMP Process Criteria

    Published on April 24, 2020
    Chart detailing the processes and criteria for specialized meat processing.

  • Shelf Life Modeling Links

    Published on April 24, 2020
    Supplemental information for wet bulb shelf-life modeling.

  • Shelf Stability Chart

    Published on April 24, 2020
    A chart to keep track of the characteristics used to measure and determine shelf stability.

Listeria Predictive Growth Modeling Systems

  • Modeling of Listeria growth

    Published on April 27, 2020
    Modeling the growth of Listeria monocytogenes in cured ready-to-eat processed meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate, and product moisture content.

Contact

For customer service or technical support questions when ordering the DVD or online video access, please contact shop.msu.edu customer support.

For questions about the variance, please contact the Michigan Department of Agriculture and Rural Development (MDARD) at 1-800-292-3939. You can also find more information about the meat variance at MDARD’s Meat Processing Regulations and Resources page.

For questions about the meat variance training series and how it can help you, please contact MSU Extension specialist Jeannine Schweihofer at grobbelj@msu.edu or Sarah Wells at wellssa1@msu.edu.