Shelf stable refers to products that can be stored at room temperature for an extended (not indefinite) period of time.
Sherbet is a frozen dessert made with fruit juice and water and may also contain milk, cream, egg whites or gelatin.
Shelf stable (food industry term):
A processed food product that remains safe to eat without refrigeration.
Shelf strips (food industry term): ...
Fresh lard is not shelf stable, and it does need to be stored under refrigeration. Most commercial lard is stabilized, often through hydrogenation, which means that it can contain harmful trans fats.
Meat that is typically refrigerated for several weeks, cooked at approximately 160° F, then sliced, seasoned, and preserved through a drying process that dehydrates the meat to make it shelf stable and ready to eat.
[8] It is typically hydrogenated (which produces trans fats as a byproduct), and often treated with bleaching and deodorizing agents, emulsifiers, and antioxidants, such as BHT.[4] [10] Such treatment makes lard shelf stable.
 See also: Cooking, Flavor, Produce, Sauce, Water
  
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