True or False: The main goal of low temperature processes is to improve product shelf-life.

The statement that the main goal of low temperature processes is to improve product shelf-life is indeed true. Low temperature processes, such as refrigeration and freezing, are primarily utilized to slow down the growth of microorganisms and enzymatic reactions that can lead to spoilage. By maintaining a lower temperature, the rate at which bacteria can multiply is significantly reduced, and the chemical reactions that contribute to food degradation occur at a much slower pace. This prolongs the edibility of the product, ensuring that it remains safe and high-quality for an extended period.

While the statement focuses on shelf-life improvement, it is worth noting that low temperature can also preserve the taste, texture, and nutritional quality of food. However, the overarching principle is that by minimizing microbial activity and enzymatic actions, low temperature processes effectively extend the longevity of food products.