Abstract
The meat supply chain should be regularly monitored to ensure the safety of products. Recent developments in Artificial Intelligence, Internet of Things and blockchain technologies will have a tremendous and disruptive effect on the meat supply chain system in terms of improving the monitoring and surveillance of hazards at multiple points along the meat chain (pre-harvest, harvest, post-harvest), in the farm-to-retail continuum, as well as providing better quality of information to consumers for informed decisions regarding food purchase. The farm-to-fork food chain continuum should be managed to provide an appropriate level of consumer protection (ALOP). This can be achieved by science-based risk assessment, which includes information about the prevalence and concentration of major public health hazards (epidemiological indicators) of zoonotic origin (Salmonella, Campylobacter, Listeria monocytogenes, Yersinia, Shiga toxin-producing Escherichia coli/STEC) in all modules along the food (meat) chain: farm - transport - slaughterhouse - meat processing - distribution - retail - consumers. The integration of digital technologies to the Food (Meat) Safety Management System or Meat Safety Assurance System will enhance the integration of Food Chain Information and Harmonized Epidemiological Indicators along the meat chain, from farm to retail (bottom-up) and vice versa from retail to farm (top-down). Meat chain digitalization will also increase the transparency and visibility of all actors involved in meat production, processing, distribution and retail (farmers, meat business operators, competent authorities, retailers), and provide the basis for benchmarking producers and retail chains, as well as pro-active consumer participation in defining future food policies at the national and global level.
Highlights
IntroductionMeat is considered the most valuable livestock product since it is composed of protein and essential amino acids, fat and fatty acids, minerals/microelements (zinc, iron), vitamins (B complex) (Bohrer, 2017; FAO, 2020) and other bioactive compounds with physiological activities (sequences of 2–30 amino acids that have a positive effect on consumer health and an important role in the prevention of metabolic syndrome diseases and mental illness)
Meat is considered the most valuable livestock product since it is composed of protein and essential amino acids, fat and fatty acids, minerals/microelements, vitamins (B complex) (Bohrer, 2017; FAO, 2020) and other bioactive compounds with physiological activities
This can be achieved by science-based risk assessment, which includes information about the prevalence and concentration of major public health hazards of zoonotic origin (Salmonella, Campylobacter, Listeria monocytogenes, Yersinia, Shiga toxin-producing Escherichia coli/Shiga toxinproducing Escherichia coli (STEC)) in all modules along the food chain: farm – transport – slaughterhouse – meat processing – distribution – retail – consumers
Summary
Meat is considered the most valuable livestock product since it is composed of protein and essential amino acids, fat and fatty acids, minerals/microelements (zinc, iron), vitamins (B complex) (Bohrer, 2017; FAO, 2020) and other bioactive compounds with physiological activities (sequences of 2–30 amino acids that have a positive effect on consumer health and an important role in the prevention of metabolic syndrome diseases and mental illness). It is estimated that a relatively small percentage of the world population (2–10%) choose not to consume meat, but rather to use vegetarian and/or vegan-based diet (Corrin and Papadopoulos, 2017). It is important to obtain evidence-based data on the nutritional content and bioavailability of meat-based diets versus vegetarian/vegan-based diets to ensure better evaluation of food choices from the public health level (Sikorski, 1990). The digestibility index of meat (all animal flesh) is the highest: 1 (100%); followed by cooked beans 0.94, milk 0.93, cooked rice 0.92, eggs 0.91, wheat 0.85, boiled soybean 0.80, corn 0.66, baked potato 0.52 (Ciuris et al, 2019)
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