IS 10643 : 2023 Sensory Evaluation Procedure to Establish Guidelines for Open Dating Processed Food Products
1 SCOPE
This standard describes recommended methods for evaluating quality changes in processed food products over a period of time for establishing guidelines for open-dating them for consumer use.
2 REFERENCES
The standards listed in Annex A contain provisions which, through reference in this text, constitute provisions of this standard. At the time of publication, the editions indicated were valid. All standards are subject to revision and parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent edition of these standards.
| IS No. | Title |
| IS 1548 : 1981 | Manual on basic principles of lot sampling (second revision) |
| IS 6273 (Part 1) : 2023 | Sensory evaluation of foods - Guide: Part 1 Optimum requirements (first revision) |
| IS 6273 (Part 2) : 1971 | Guide for sensory evaluation of foods: Part 2 Methods and evaluation cards |
| IS 6273 (Part 3/Sec 1) : 1983 | Guide for sensory evaluation of foods: Part 3 Statistical analysis of data, Section 1 Difference/preference tests (first revision) |
| IS 6273 (Part 3/Sec 2) : 2023 | Sensory evaluation of foods - Guide: Part 3 Statistical analysis of data, Section 2 Ranking and scoring tests (first revision) |
| IS 8140 : 2023 | Selection of panel for sensory evaluation of foods and beverages - Guide (first revision) |