COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES
Meat is a perishable product with a short shelf life and therefore short selling times. Therefore, cold chain management in meat supply is of utmost importance for the maintenance of quality and safety of meat/meat products. Raw meat/meat products are likely to support the growth of pathogenic micro...
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| Format: | Article |
| Language: | English |
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The V.M. Gorbatov All-Russian Meat Research Institute
2018-01-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/76 |
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| author | I. Nastasijevic B. Lakicevic Z. Petrovic |
| author_facet | I. Nastasijevic B. Lakicevic Z. Petrovic |
| author_sort | I. Nastasijevic |
| collection | DOAJ |
| description | Meat is a perishable product with a short shelf life and therefore short selling times. Therefore, cold chain management in meat supply is of utmost importance for the maintenance of quality and safety of meat/meat products. Raw meat/meat products are likely to support the growth of pathogenic microorganisms and/or spoilage bacteria, and should be kept at temperatures that do not result in a risk to health. The cold chain should not be interrupted at all times along the meat distribution chain. The complexity of global meat supply chain, with frequently long distribution chains associated with transportation of the product within one country, from one to another country and from one to another continent, makes the solutions for the chilling and freezing regimes, as well as monitoring of time-temperature profiles, very important for the overall success in delivery of product which will be accepted by consumer for its freshness and safety levels. From recently, there are several available options for control and management of the cold chain, such as chilled and frozen storage combinations, superchilling, ionizing radiation, biopreservation, high hydrostatic pressure (HHP), active packaging, wireless sensors, supported with the software-based cold chain database (CCD). |
| format | Article |
| id | doaj-art-36e49b7e28ff45a5b8007b8a4c043574 |
| institution | Kabale University |
| issn | 2414-438X 2414-441X |
| language | English |
| publishDate | 2018-01-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj-art-36e49b7e28ff45a5b8007b8a4c0435742025-08-20T03:59:56ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2018-01-0124203410.21323/2414-438X-2017-2-4-20-3456COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIESI. Nastasijevic0B. Lakicevic1Z. Petrovic2Institute of Meat Hygiene and TechnologyInstitute of Meat Hygiene and TechnologyInstitute of Meat Hygiene and TechnologyMeat is a perishable product with a short shelf life and therefore short selling times. Therefore, cold chain management in meat supply is of utmost importance for the maintenance of quality and safety of meat/meat products. Raw meat/meat products are likely to support the growth of pathogenic microorganisms and/or spoilage bacteria, and should be kept at temperatures that do not result in a risk to health. The cold chain should not be interrupted at all times along the meat distribution chain. The complexity of global meat supply chain, with frequently long distribution chains associated with transportation of the product within one country, from one to another country and from one to another continent, makes the solutions for the chilling and freezing regimes, as well as monitoring of time-temperature profiles, very important for the overall success in delivery of product which will be accepted by consumer for its freshness and safety levels. From recently, there are several available options for control and management of the cold chain, such as chilled and frozen storage combinations, superchilling, ionizing radiation, biopreservation, high hydrostatic pressure (HHP), active packaging, wireless sensors, supported with the software-based cold chain database (CCD).https://www.meatjournal.ru/jour/article/view/76meat supplyspoilagecold chainstoragedistributionretail |
| spellingShingle | I. Nastasijevic B. Lakicevic Z. Petrovic COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES Теория и практика переработки мяса meat supply spoilage cold chain storage distribution retail |
| title | COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES |
| title_full | COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES |
| title_fullStr | COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES |
| title_full_unstemmed | COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES |
| title_short | COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES |
| title_sort | cold chain management in meat supply old and novel strategies |
| topic | meat supply spoilage cold chain storage distribution retail |
| url | https://www.meatjournal.ru/jour/article/view/76 |
| work_keys_str_mv | AT inastasijevic coldchainmanagementinmeatsupplyoldandnovelstrategies AT blakicevic coldchainmanagementinmeatsupplyoldandnovelstrategies AT zpetrovic coldchainmanagementinmeatsupplyoldandnovelstrategies |