Reform of the food value chain. Effects of the cold chain on the shrinkage of meat / Improvements in the food value chain. Influence of the chill chain on impairment of meat product
This report covers one part of the Food Value Improvement Project, the main objective of which is to identify where in the food value chain shrinkage is taking place and to define measures to minimize the waste resulting from the shrinkage. In this section, emphasis was placed on examining the effect of temperature on shrinkage in relation to the main steps in the process of chilled meat products from producers until they reach consumers.
This report discusses a part of the project Improvements in the food value chain. The main aim of the project was to analyze where in the value chain waste is created and define actions to reduce it. In this part emphasis was put on the influence of temperature on impairment of chilled meat products in respect to the different steps in the supply chain.