meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2017-2-4-20-34meat-76Research ArticleСтатьиCOLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIESУПРАВЛЕНИЕ ХОЛОДИЛЬНОЙ ЦЕПЬЮ ПРИ ПОСТАВКАХ МЯСА: «СТАРЫЕ» И НОВЫЕ СТРАТЕГИИНастасиевичИ.NastasijevicI.

Настасиевич Иван — адъюнкт-директор.

Kaćanskog 13, 11000, Belgrade, teл. +381-11-2650-722

Nastasijevic Ivan — Associate Director.

Kaćanskog 13, 11000, Belgrade, tel. +381-11-2650-722

ivan.nastasijevic@inmes.rsЛакицевичБ.LakicevicB.

Лакицевич Бранкика — Научный сотрудник.

Kaćanskog 13, 11000, Belgrade , teл. +381-11-2650-722

Lakicevic Brankica—Research Associate.

Kaćanskog 13, 11000, Belgrade, tel.  +381-11-2650-722

brankica.lakicevic@inmes.rsПетровичЗ.PetrovicZ.

Петрович Зоран — Научный сотрудник.

Kaćanskog 13, 11000, Belgrade, teл.: +381-11-2650-722

Petrović Zoran — Research Associate.

Kaćanskog 13, 11000, Belgrade, tel.: +381-11-2650-722

zoran.petrovic@inmes.rsИнститут гигиены мяса и технологииЧехословакияInstitute of Meat Hygiene and TechnologyCzechoslovakia201704012018242034Copyright © Nastasijevic I., Lakicevic B., Petrovic Z., 20182018Настасиевич И., Лакицевич Б., Петрович З.Nastasijevic I., Lakicevic B., Petrovic Z.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/76

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).

Мясо это скоропортящийся продукт с коротким сроком годности и,  следовательно, с коротким сроком реализации. Поэтому, управление холодильной цепью при поставке имеет первостепенное значение для поддержания качества и безопасности мяса и мясных продуктов. Сырое мясо и мясные продукты могут поддерживать рост патогенных микроорганизмов или микроорганизмов, вызывающих порчу, и, таким образом, должны храниться при температурах, которые исключают возникновение риска здоровью. Холодильная цепь должна соблюдаться на всех этапах реализации. В связи со сложностью глобальной цепи поставок мяса и мясных продуктов, которая нередко бывает достаточно протяженной и связанной с транспортировкой продукта, как в внутри страны, так и при поставках из одной страны в другую, или c одного континента на другой, требуется необходимость соблюдать режимы охлаждения и замораживания, отслеживать время и температуру, чтобы потребитель был уверен в свежести данных продуктов и их безопасности. В настоящее время существует несколько доступных вариантов контроля и управления холодильной цепью, таких как комбинации хранения в охлажденном и замороженном виде, суперохлаждение, ионизирующее излучение, биоконсервация, высокое гидростатическое давление (HHP), активная упаковка, беспроводные датчики поддерживаемые компьютерной базой данных холодильной цепи (CCD).

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The authors declare that there are no conflicts of interest present.