atuВестник Алматинского технологического университетаThe Journal of Almaty Technological University2304-568X2710-0839АО "АТУ"10.48184/2304-568X-2023-4-132-137atu-1925Research ArticleТЕХНОЛОГИЯ ПИЩЕВОЙ И ПЕРЕРАБАТЫВАЮЩЕЙ ПРОМЫШЛЕННОСТИFOOD AND PROCESSING INDUSTRY TECHNOLOGYСовершенствование системы прослеживаемости мясных продуктов с использованием цифровых технологийImprovement of meat product traceability system using digital technologieshttps://orcid.org/0000-0002-1653-9890СериккызыМ. С.SerikkyzyM. S.

050012

Толе би 100

Алматы

050012

Tole bi str., 100

Almaty

mira.serikkyzy@mail.ruhttps://orcid.org/0000-0002-9586-2361БалевД. К.BalevD. K.

4002

бульвар Марица, 26

Пловдив

4002

26 Maritza blvd

Plovdiv

https://orcid.org/0000-0002-2027-504XВлахова-ВангеловаД. Б.Vlahova-VangelovaD. B.

4002

бульвар Марица, 26

Пловдив

4002

26 Maritza blvd

Plovdiv

Алматинский технологический университетКазахстанAlmaty Technological UniversityKazakhstanУниверситет пищевых технологийБолгарияUniversity of Food TechnologiesBulgaria20232212202304132137Copyright © Сериккызы М.С., Балев Д.К., Влахова-Вангелова Д.Б., 20232023Сериккызы М.С., Балев Д.К., Влахова-Вангелова Д.Б.Serikkyzy M.S., Balev D.K., Vlahova-Vangelova D.B.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://atu.ejournal.kz/jour/article/view/1925

   Данная исследовательская работа посвящена проблеме повышения эффективности системы прослеживаемости мясных продуктов с применением современных цифровых технологий. В условиях увеличивающейся потребности в обеспечении безопасности пищевых продуктов и минимизации рисков для здоровья потребителей обеспечение точной и надежной прослеживаемости происхождения, условий производства и хранении мясных продуктов становится ключевым аспектом.

   Целью исследования является создание интеграции системы прослеживаемости мясных продуктов и современных цифровых технологий.

   В ходе работы планируется анализ существующих проблем и недостатков в текущей системе прослеживаемости, а также изучение опыта других отраслей, где цифровые технологии успешно внедрены для обеспечения прозрачности и достоверности данных. При анализе технологических рисков были рассмотрены все возможные виды угроз. В качестве источников опасности приведены входящее сырье технологической линии полукопченых колбас и его хранение. Использование цифровых технологий позволяет вести непрерывный мониторинг данных с применением Wi-Fi, комбинированных термометров и журнал качества. Ожидается, что внедрение такой системы позволит существенно снизить риски, улучшить отслеживание продукции и повысить доверие со стороны потребителей к качеству и безопасности мясных продуктов. Результаты данного исследования будут полезны для предприятий пищевой промышленности, регуляторных органов и научного сообщества, стремящихся к совершенствованию системы контроля и прослеживаемости продовольственной продукции с использованием передовых цифровых инноваций.

   This research work addresses the issue of enhancing the effectiveness of the meat product traceability system using modern digital technologies. In the context of increasing demand for food safety and minimizing risks to consumer health, ensuring accurate and reliable traceability of the origin, production conditions, and storage of meat products has become a crucial aspect.

   The aim of the study is to create an integration between the meat product traceability system and contemporary digital technologies.

   During the work, an analysis of existing problems and shortcomings in the current traceability system is planned, as well as an exploration of experiences from other industries where digital technologies have been successfully implemented to ensure transparency and data authenticity. In analyzing technological risks, all possible types of threats were considered. The sources of danger include incoming raw materials, the technological line of semi-smoked sausages, and their storage. The use of digital technologies allows for continuous data monitoring using Wi-Fi, combined thermometers, and quality logs. It is anticipated that the implementation of such a system will significantly reduce risks, improve product tracking, and enhance consumer trust in the quality and safety of meat products. The outcomes of this research will be valuable for food industry enterprises, regulatory bodies, and the scientific community that are striving to improve the control and traceability system of food products, utilizing cutting-edge digital innovations.

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The authors declare that there are no conflicts of interest present.