EFFICIENCY OF HANDLING PERISHABLE GOODS IN THE TRANSPORTATION PROCESS

Abstract

This study investigates the impact of storage and transportation conditions on the quality of meat products. The relevance of the research is determined by the need to ensure the safety and consumer properties of products, given the insufficient study of the combined effects of microbiological, chemical, and physical factors. The aim of the study is to identify the main factors affecting the quality of meat products and to develop a set of control methods that allow reliable assessment of product shelf life and safety. The following objectives were set to achieve this aim: characterization of the studied materials, identification of quality deterioration factors, development of a comprehensive methodology for microbiological, chemical, and organoleptic analysis, experimental research, and formulation of recommendations for optimizing storage and transportation conditions. The results showed that the quality deterioration of meat products is caused by the combined influence of microbiological, chemical, and physical factors. The proposed control methods allowed for accurate determination of shelf life and assessment of consumer properties. The conclusion confirms the proposed hypothesis regarding the necessity of a comprehensive approach to quality control of meat products. The practical significance lies in the possibility of applying the results in the food industry to improve safety, maintain product quality, and minimize losses during storage and transportation.