Improvement of meat product traceability system using digital technologies
Автор: Serikkyzy M.S., Balev D.K., Vlahova-vangelova D.B.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Технология пищевой и перерабатывающей промышленности
Статья в выпуске: 4 (142), 2023 года.
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This research work addresses the issue of enhancing the effectiveness of the meat product traceability system using modern digital technologies. In the context of increasing demand for food safety and minimizing risks to consumer health, ensuring accurate and reliable traceability of the origin, production conditions, and storage of meat products has become a crucial aspect. The aim of the study is to create an integration between the meat product traceability system and contemporary digital technologies. During the work, an analysis of existing problems and shortcomings in the current traceability system is planned, as well as an exploration of experiences from other industries where digital technologies have been successfully implemented to ensure transparency and data authenticity. In analyzing technological risks, all possible types of threats were considered. The sources of danger include incoming raw materials, the technological line of semi-smoked sausages, and their storage. The use of digital technologies allows for continuous data monitoring using Wi-Fi, combined thermometers, and quality logs. It is anticipated that the implementation of such a system will significantly reduce risks, improve product tracking, and enhance consumer trust in the quality and safety of meat products. The outcomes of this research will be valuable for food industry enterprises, regulatory bodies, and the scientific community that are striving to improve the control and traceability system of food products, utilizing cutting-edge digital innovations.
Digital technologies, meat products, quality, haccp (hazard analysis and critical control points), traceability
Короткий адрес: https://sciup.org/140303457
IDR: 140303457 | DOI: 10.48184/2304-568X-2023-4-132-137
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