COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES


https://doi.org/10.21323/2414-438X-2017-2-4-20-34

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Abstract

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).


About the Authors

I. Nastasijevic
Institute of Meat Hygiene and Technology

Nastasijevic Ivan — Associate Director.

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



B. Lakicevic
Institute of Meat Hygiene and Technology

Lakicevic Brankica—Research Associate.

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



Z. Petrovic
Institute of Meat Hygiene and Technology

Petrović Zoran — Research Associate.

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



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Supplementary files

For citation: Nastasijevic I., Lakicevic B., Petrovic Z. COLD CHAIN MANAGEMENT IN MEAT SUPPLY: «OLD» AND NOVEL STRATEGIES. Theory and practice of meat processing. 2017;2(4):20-34. https://doi.org/10.21323/2414-438X-2017-2-4-20-34

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