Cold Chain Management in Meat Supply: «old» and Novel Strategies

Nastasijević, Ivan; Lakicević, Brankica; Petrović, Z

doi:10.21323/2414-438x-2017-2-4-20-34

Cited by 5 publications

(5 citation statements)

References 19 publications

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“…Raw meat/meat products are likely to support the growth of pathogenic microorganisms and/or spoilage bacteria and should be stored at temperatures that do not pose a health risk. The cold chain must not be interrupted at any time throughout the meat distribution chain [39].…”

Section: Resultsmentioning

confidence: 99%

Quality of Cold Chain Equipment, a Guarantee of Carbon Footprint Reduction from Food Waste to a Sustainable Environment

Eric,

Mulaj

2024

AJEE

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The objective of this work was to evaluate the current status of commercial cold chain equipment primarily, and secondarily to determine elements associated with the management of cold chain equipment. To achieve this, a cross-sectional descriptive study began on August 7 to September 23 of 2023, covering 84 commercial establishments including supermarkets, delicatessens and butchers, food, and butchers in the city of Lubumbashi. The data were collected by interview and direct cross-sectional observation on the evaluation of the conservation of frozen products (fish, meat, and cold meats) on the market in the city of Lubumbashi. The results show us that the structures using cold chains are food stores, butchers, delicatessens, and supermarkets and sometimes in a certain combination. All these structures mainly use freezing and sometimes refrigeration and freezing to guarantee this Cold chain freezers, quick freezers, refrigerated cabinets and refrigerators and finally insulated boxes are all the equipment used for this purpose and using the supply of electric current throughout and often using generators and rarely solar panels in the event of an outage electric current. Thus, these structures operate in an environment rich in temperature fluctuations leading to rapid deterioration of food, waste, responsible for 4% of global greenhouse gas emissions GHG, the equivalent of the contribution of the entire African continent to climate change. This work demonstrated the importance of the quality of cold chain equipment on food quality and its impact on the carbon footprint, a situation observable from the production, transport, storage, and elimination of food. the use of solar energy would be a solution in this process because it produces less greenhouse gases.

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Section: Resultsmentioning

confidence: 99%

Quality of Cold Chain Equipment, a Guarantee of Carbon Footprint Reduction from Food Waste to a Sustainable Environment

Eric,

Mulaj

2024

AJEE

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“…Bacterial toxins are not destroyed even after slow or several repeated freezing acts. In addition, the action of low temperatures does not destroy the micellar fungi and yeast, but only reduces their activity (Nastasijevic, Lakicevic and Petrovic, 2018).…”

Section: Resultsmentioning

confidence: 99%

“…Several researchers have successfully extended the shelf life of fresh meat products (Vasavada et al, 2003) by adding sodium lactate. Nadeem et al (2003) extended shelf life of freshly slaughtered sheep and goat carcasses stored at 5-7 °C for 3 and 2 days respectively, after spraying the carcasses with solution 'B' containing potassium sorbate, sodium acetate, sodium citrate, sodium lactate each at 2.5% and sodium chloride at 5%, when compared with solution 'A' (without potassium sorbate) and control.…”

Section: Processing Of Meat and Meat Products By Laser Radiationmentioning

confidence: 99%

Analysis of contemporary meat and meat products’ processing methods

Родіонова

Paliy

2019

J. Vet. Med. Biotechnol. Biosafety

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For today, the issue of maximum preservation of meat and meat products at all stages of their production, storage, transportation and realization does not lose its relevance. Existing ways of food products’ preservation for prevention of their microbiological damage are divided into three groups: physical, chemical and biological. The article gives an analysis of modern methods of meat and meat products’ processing. Physical (chill, freezing, super freezing, ionizing irradiation, ultraviolet irradiation, pressure processing, laser irradiation) and chemical (with the use of organic acids, trisodium phosphate, extracts of plants with bacteriostatic properties etc.) methods of meat and meat products’ preservation are characterized. The data on the methods for extension of realization term due to the use of modern packaging materials (modified atmosphere, system of ‘active packaging’ and aseptic packaging) is given. The advantages and disadvantages of each of these methods are indicated.

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“…Constant monitoring of temperature regimes allows building an optimal cold chain from producer to consumer, which reduces risks, maintains the quality and safety of food products sold. Currently, there are opportunities to use various temperature measurement technologies in the implementation of logistical clustering in the supply chain of meat and meat products [45,46].…”

Section: The Main Types Of Meat Raw Materials Loss and The Conditions...mentioning

confidence: 99%

Assessment of causes and consequences of food and agricultural raw material loss and opportunities for its reduction

Petrunina

Gorbunova

Захаров

2023

Teor. prakt. pererab. mâsa (Print)

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The article summarizes and systematizes the causes and consequences of food loss and waste. The uncontrolled accumulation and inefficient management of loss and waste is a serious problem of food security in many countries. Moreover, the world annually loses or wastes about a third of food produced while natural resources are inefficiently used. A significant number of definitions and terms in the field of food loss and waste cause international inconsistency in management systems. So, systematization of terms and research methods for food loss and waste has been carried out. The review analyzes the stages of food supply chain, i. e. the production of agricultural raw materials, their collection, processing, transportation and consumption, where the largest loss and waste occur. Furthermore, environmental, social and other problems associated with the accumulation of loss and waste are considered. Prevention of food loss and waste has been shown to be a potential strategy to improve the balance of food supply and demand and is essential for improving food security while reducing environmental impact and providing economic benefits to various participants in the food supply chain. Separately, the actions taken by the Russian Federation in the field of waste management and reduction of food loss are considered. Attention is drawn to the fact that the difficulties in solving these problems are associated with insufficient progress in legislation and low funding of relevant research projects. Possible approaches for simulation and optimization of actions to support specific strategies to reduce loss and waste are considered, taking into account the following factors: improving the management of various inventories; developing a clear strategy for planning and allocating resources; forming the supply chain based on variability (uncertainty) of customer demand and supply. Knowledge comparison and integration, as well as optimization of food supply chain management are essential for development of strategies and decisions about where and how to focus efforts to most effectively ensure the reduction of loss and waste at each stage of food supply chain. The main decisions and practices for FLW prevention and management have been systematized.

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Cold Chain Management in Meat Supply: «old» and Novel Strategies

Cited by 5 publications

References 19 publications

Quality of Cold Chain Equipment, a Guarantee of Carbon Footprint Reduction from Food Waste to a Sustainable Environment

Quality of Cold Chain Equipment, a Guarantee of Carbon Footprint Reduction from Food Waste to a Sustainable Environment

Analysis of contemporary meat and meat products’ processing methods

Assessment of causes and consequences of food and agricultural raw material loss and opportunities for its reduction

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