Temperature monitoring in meat supply chains

Abstract

Purpose

An optimal temperature monitoring is a prerequisite for cold chain management and thus for the production and supply of high quality and safe products as well as for the reduction of waste and economic losses. The aim of this paper is to identify and compare already existing temperature monitoring solutions in operation and novel temperature monitoring solutions with a view to their use for optimal temperature monitoring in meat supply chains. A special focus is placed on the identification and specification of challenges by the implementation of temperature monitoring systems which allow an optimal control of the temperature conditions in meat supply chains, as required by the new European food law.

Design/methodology/approach

The paper is a literature review of existing and novel temperature monitoring systems and challenges faced by the practical implementation of monitoring systems which allow continuous control of the temperature conditions in meat supply chains. First, the relevant literature relating to these aspects was examined and second, expert knowledge was applied with system developers of temperature monitoring and information management systems, participants in the meat supply chains and researchers

Findings

In the article different intra‐ as well as inter‐organisational challenges relating to the practical implementation of optimal temperature monitoring solutions have been identified and described.

Originality/value

The paper provides a holistic perspective of temperature monitoring solutions in meat supply chains. The challenges met when implementing temperature monitoring solutions have not been widely discussed in the literature. The proposed solutions to the specified challenges make an important contribution to developing guidelines for the implementation of optimal temperature monitoring systems in meat supply chains, resulting in improvements in food quality and safety.

Citation

Raab, V., Petersen, B. and Kreyenschmidt, J. (2011), "Temperature monitoring in meat supply chains", British Food Journal, Vol. 113 No. 10, pp. 1267-1289. https://doi.org/10.1108/00070701111177683