TY  - CHAP
T1  - Identification of influence factors on the quality and shelf life of fresh meat throughout the supply chain
T2  - Living Handbook of Perishable Food Supply Chains
AU  - Albrecht, Antonia
AU  - Correa Dresch, Lucas
ED  - Kreyenschmidt, Judith
ED  - Dohlen, Sophia
ED  - Correa Dresch, Lucas
AD  - Dr. Antonia Albrecht, University of Bonn, Institute of Animal Sciences, Katzenburgweg 7-9, 53115, Bonn, Germany, Phone: +49228732819, E-mail: a_albrecht@uni-bonn.de
N2  - Due to the industrialization and globalization of food production, food supply chains became increasingly complex, which led to a multitude of steps that products must pass during production, processing and distribution. At the same time, the quality standards and requirements for shelf life were raised in order to allow for the most efficient delivery and exploitation of the sales period of fresh products, especially for meat. During the supply, meat is exposed to several environments from farm to fork which might affect the quality and shelf life of the good. This work aims at the identification of the most important influence factors based on a literature review. First, the quality connotation of meat is defined and different aspects of meat quality are analyzed. Second, freshness and the spoilage process of fresh meat are characterized. Then, four main categories of factors influencing quality and shelf life of meatare identified, namely animal-specific, product-specific, process-specific and environmental factors. The impact of these factors is discussed by means of examples as well as graphs based on the literature review. The results are summed up in the conclusion leading to an outlook which points to future research prospects and the actual lack of investigations. 
PY  - 2021
DA  - 2021/03/23
DO  - 10.5680/lhpfsc000003
LA  - en
L1  - https://books.publisso.de/en/system/getFile/678
UR  - https://dx.doi.org/10.5680/lhpfsc000003
L2  - https://dx.doi.org/10.5680/lhpfsc000003
KW  - supply chain management
KW  - fresh food
KW  - food distribution
KW  - from farm to fork
PB  - PUBLISSO
CY  - Cologne
ER  -