Dear Bilatu, you may analyze milk and meat as to their shelf-life in several ways depending upon your goals. You can observe changes on microbiological, nutritional and sensory properties over storage time to have an idea of what is going on, but other parameters can also be evaluated for specific food matrices, such as pH, color, texture and so on. Hope this is helpful, but if not, please specify your aims so that people can contribute by answering your question here in a more detailed approach. Best!

Thank you Caio and Olaniyi!

Sure, Balatu!

Food materials of zoological origin may tend to loose their taste, vigor and nutrition over the storage period. As such, they should be examined for microbial, nutritional, sensory and orgenoleptic as well as physicochemical traits like, appearance, taste, pH and com positional changes.