Lene Meinert is the Director of Food Safety for the Danish Technological Institute. Lene has an M.Sc. degree and a Ph.D. in food science and has for years worked in the field intersecting food microbiology, food chemistry, and sensory science.
When determining the shelf life of meat products, it is important to consider how the growth of both spoilage organisms and pathogenic bacteria can be prevented, while at the same time keeping a keen eye on the sensory quality of the product.
