| |
ACHIEVABLE SHELF LIFE IN MAP |
SHELF LIFE IN AIR |
STORAGE TEMP. |
OXYGEN |
CARBON DIOXIDE |
NITROGEN |
| FRESH MEAT |
5 – 8 Days |
2 – 4 Days |
– 1°C / + 2°C |
Retail |
| Beef, Lamb, |
70% |
30% |
|
| Rabbit, Veal |
Bulk |
|
65% |
35% |
|
| FRESH MEAT |
5 – 8 Days |
2 – 4 Days |
– 1°C / + 2°C |
Retail |
| Pork |
70% |
30% |
|
|
Bulk |
|
|
80% |
20% |
| FRESH MEAT |
5 – 8 Days |
2 – 4 Days |
– 1°C / + 2°C |
Retail |
| Deer, Wild boar |
80% |
20% |
|
|
Bulk |
|
80% |
20% |
|
| RAW OFFAL |
4 – 8 Days |
2 – 6 Days |
– 1°C / + 2°C |
Retail – Bulk |
| Heart, Liver, Tongue, Tripe, Sweet breads |
80% |
20% |
|
| RAW POULTRY |
10 – 21 Days |
4 – 7 Days |
– 1°C / + 2°C |
Retail |
| Capon, Chicken , |
|
30% |
70% |
| Duck, Goose |
Bulk |
| Pigeon, Turkey |
|
|
100% |
| SLICED AND MINCE POULTRY |
7 – 14 Days |
3 – 5 Days |
– 1°C / + 2°C |
Retail |
| Dark poultry mince |
70% |
30% |
|
| Turkey mince |
Bulk |
| skin-off poultry |
|
100% |
|
| COOKED AD PROCESSED MEAT |
3 – 7 Weeks |
1 – 3 Weeks |
0°C / +3°C |
Retail |
| Bacon, Hamburger, |
|
30% |
70% |
| sausages, |
Bulk |
| roast meats |
|
50% |
50% |
| SALAMI etc. |
4 – 8 Months |
3 – 6 Months |
0°C / +3°C |
Retail |
|
30% |
70% |
| Bulk |
|
50% |
50% |
| COOKED , CURED & PROCESSED POULTRY |
7 – 21 Days |
5 – 10 Days |
0°C / +3°C |
Retail |
| Chicken roll, Turkey roll, Smoked Chicken |
|
30% |
70% |
| Cured poultry |
Bulk |
| Galantine |
|
70% |
30% |
| RAW FISH & SEAFOOD |
4 – 6 Days |
2 – 3 Days |
– 1°C / + 2°C |
Retail |
| Lemon Sole, |
30% |
40% |
30% |
| Hake, Halibut, Huss |
Bulk |
| Sea Bass |
|
70% |
30% |
| RAW FISH AND SEAFOOD |
4 – 6 Days |
2 – 3 Days |
– 1°C / + 2°C |
Retail |
| Bluefish, Carp |
|
40% |
60% |
| Salmon, Shad, |
Bulk |
| Tuna, Trout |
|
70% |
30% |
| CRUSTACEANS & MOLLUSCS |
4 – 6 Days |
2 – 3 Days |
– 1°C / + 2°C |
Retail |
| Clams, conch, Crab |
30% |
40% |
30% |
| Lobster, Shrimp, |
Bulk |
| Squid, Whelks |
|
70% |
30% |
| COOKED, CURED & PROCESSED FISH /SEAFOOD |
7 – 21 Days |
5 – 10 Days |
0°C / +3°C |
Retail |
| Smoked fish, Salted Jellyfish, Seafood Pates, |
|
30% |
70% |
| Fish galantines |
Bulk |
| Bombay duck |
|
70% |
30% |
| FRESH PASTA |
3 – 4 Weeks |
1 – 2 Weeks |
0°C a + 5°C |
Retail – Bulk |
| Capelli, Fettuccine, Fusilli, Linguine, Macaroni, Pasta shell, Spaghetti, Trenette, Tubetti, Vermicelli |
|
50% |
50% |
| DAIRY PRODUCTS |
2 – 12 Weeks |
1 – 4 Weeks |
0°C a +5°C |
Retail – Bulk |
| Aerosol creams, butter, cream cakes, Custards, Soft cheeses |
|
100% |
|
| DAIRY PRODUCTS |
2 – 12 Weeks |
1 – 4 Weeks |
0°C a +5°C |
Retail – Bulk |
| Fresh and grated cheese |
|
30% |
70% |
| COOKED & DRESSED VEGETABLE PRODUCTS |
7 – 21 Days |
3 – 14 Days |
0°C a +3°C |
Retail |
| Bean chillies, Broccoli in cheese, coleslaw, Lentil cutlets, Pilafs |
|
30% |
70% |
| Vegetable crumbles, |
Bulk |
| Vegetarian burgers |
|
50% |
50% |
| FRUIT & VEGETABLES (FRESH WHOLE OR PREPARED) |
5 – 35 Days |
2 – 7 Days |
0°C a +3°C |
Retail – Bulk |
| Apples, Apricots, beetroot, Carrots, Oranges, Peaches, Potatoes etc. |
5% |
5% |
90% |
| DRIED FOOD PRODUCTS |
1 – 2 Years |
4 – 7 Months |
Ambiente |
Retail – Bulk |
| Cocoa powder, coffee, dried beans, dried cereals, flours, nuts |
|
|
100% |
|
