Food products and their indices of failure

Hi Everyone!

Can you share a few food items and their index of failure? I’m doing research about shelf-life determination and would like to hear from you.

I’ll give a few examples:

Chips

Fat rancidity
Loss of desired texture (Crispy or crunchy
Loss of flavor

Bread

Staling
Microbial load (mold growth)

Can you guys please share some more?

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