Hi,
We are producing beef and chicken donair meat (raw as well as cooked). All these products are shipped frozen to the customer. the Donair meat which is raw is usually in the form of cones (as you would see on vertical donair grills) does not need to be thawed since it would start losing its shape but the cooked meat needs to thawed. Expected shelf life is 2 years
My question is how should i determine their shelf life? Should i do microbial and sensory testing at different intervals?
Please advice