More to shelf life than pasteurisation

摘要

The shelf life of an egg product is not only the result of pasteurisation, but also depends on many other factors. Extended shelf life (ESL) egg products continue to grow in popularity, with requests from processors seeking ways to better control andplan their production. With ESL, it is possible to optimise daily production and to provide long lasting products for customers. End users want a product that is of good quality, that lasts longer, at a reasonable price and that complies with food regulations.