Quality tracing in meat supply chains
- 13 June 2014
- journal article
- Published by The Royal Society in Philosophical Transactions of the Royal Society A: Mathematical, Physical and Engineering Sciences
- Vol. 372 (2017), 20130308
- https://doi.org/10.1098/rsta.2013.0308
Abstract
The aim of this study was the development of a quality tracing model for vacuum-packed lamb that is applicable in different meat supply chains. Based on the development of relevant sensory parameters, the predictive model was developed by combining a linear primary model and the Arrhenius model as the secondary model. Then a process analysis was conducted to define general requirements for the implementation of the temperature-based model into a meat supply chain. The required hardware and software for continuous temperature monitoring were developed in order to use the model under practical conditions. Further on a decision support tool was elaborated in order to use the model as an effective tool in combination with the temperature monitoring equipment for the improvement of quality and storage management within the meat logistics network. Over the long term, this overall procedure will support the reduction of food waste and will improve the resources efficiency of food production.This publication has 17 references indexed in Scilit:
- Microbial growth, communities and sensory characteristics of vacuum and modified atmosphere packaged lamb shouldersFood Microbiology, 2013
- The impact of information sharing in supply chains on organisational performance: an empirical studyProduction Planning & Control, 2012
- Determination of the shelf life of sliced cooked ham based on the growth of lactic acid bacteria in different steps of the chainJournal of Applied Microbiology, 2010
- Some suggestions about appropriate use of the Kruskal–Wallis testAnimal Behaviour, 2008
- Meat spoilage during distributionMeat Science, 2008
- Generic model for the prediction of remaining shelf life in support of cold chain management in pork and poultry supply chainsJournal on Chain and Network Science, 2008
- Development of a Microbial Model for the Combined Effect of Temperature and pH on Spoilage of Ground Meat, and Validation of the Model under Dynamic Temperature ConditionsApplied and Environmental Microbiology, 2006
- Influence of packaging conditions on microbial and lipid oxidation in lamb meatSmall Ruminant Research, 2005
- Effective Cross Docking for Improving Distribution EfficienciesInternational Journal of Logistics Research and Applications, 2000
- Shelf life extension and microbiological safety of fresh meat — a reviewFood Microbiology, 1991