Improving the quality and safety of meat products through digital control of storage conditions

With increasing demands on the quality and safety of meat products, it is becoming urgent to find solutions that combine functional additives and modern storage technologies. The present study aims to assess the impact of digital control of storage conditions and the addition of a vegetable component on the quality and microbiological stability of national meat products. The object of the study was products made according to the same formulation: in one group, a standard formula was used, in the second— an additional herbal component with potential antioxidant properties was introduced. Each group was stored for 30 days in two modes: The Dixell XWEB300 system is digitally controlled and in traditional conditions without automated monitoring. The comprehensive analysis included the determination of physico-chemical parameters (acid number, peroxide number, TBARS), microbiological parameters and organoleptic assessment. The results showed that the best preservation indicators were demonstrated by samples with a plant component stored under digital monitoring conditions: they were characterized by more stable organoleptic properties, lower oxidation rates, and stable microbiological characteristics. Thus the combination of functional ingredients with digital storage control provides a synergistic effect in improving the quality and safety of meat products.

1. Wazir H. et al. Effects of storage time and temperature on lipid oxidation and protein co-oxidation of low-moisture shredded meat products //Antioxidants. – 2019. – Vol. 8. – №. 10. – P. 486. DOI: 10.3390/antiox8100486

2. Afreen H., Bajwa I. S. An IoT-based real-time intelligent monitoring and notification system of cold storage //IEEE Access. – 2021. – Vol. 9. – pp. 38236- 38253. DOI: 10.1109/ACCESS.2021.3056672

3. Gillespie J. et al. Real-time anomaly detection in cold chain transportation using IoT technology //Sustainability. – 2023. – Vol. 15. – №. 3. – P. 2255. DOI: 10.3390/su15032255

4. Yar M. S. et al. Advances in intelligent time- temperature indicators for cold chain monitoring: mechanisms, challenges, and applications //Trends in Food Science & Technology. – 2025. – P. 105128. DOI: 10.1016/j.tifs.2025.105128

5. Yuan J. et al. Effects of temperature fluctuations on the quality and microbial diversity of beef meatballs during simulated cold chain distribution //Journal of the Science of Food and Agriculture. – 2024. – Vol. 104. – №. 12. – pp. 7704-7712. DOI: 10.1002/vms3.1017

6. Khodaei S. M. et al. Application of intelligent packaging for meat products: A systematic review //Veterinary Medicine and Science. – 2023. – Vol. 9. – №. 1. – pp. 481-493. DOI: 10.1002/vms3.1017

7. ST RK GOST R 51447-2010. Myaso i miasnye produkty. Metody otbora prob [Meat and Meat Products. Methods of Sampling]. 2010. (In Russian).

8. He N. et al. A comprehensive review on extraction, structure, detection, bioactivity, and metabolism of flavonoids from sea buckthorn (Hippophae rhamnoides L.) //Journal of Food Biochemistry. – 2023. – Vol. 2023. – №. 1. – P. 4839124. DOI: 10.1155/2023/4839124

9. Kulazhanov T.K., Baibolova L.K., Serikkyzy M.S., Balev D.K., Vlahova-Vangelova D.B. Effectiveness of digital traceability in long-term storage of semi-smoked sausages. The Journal of Almaty Technological University. 2024;144(2):111-116. https://doi.org/10.48184/2304-568X-2024-2-111-116

10. GOST 9959-2015. Myaso i miasnye produkty. Obshchie usloviya provedeniya organo-lepticheskoy otsenki [Meat and Meat Products. General Conditions for Organoleptic Assessment]. 2016, P. 19. (In Russian).

11. ST RK GOST 54354-2011. Myaso i miasnye produkty. Obshchie trebovaniya i metody mikro-biologicheskogo analiza [Meat and Meat Products. General Requirements and Methods for Microbiological Analysis]. 2013, P. 42. (In Russian).

12. GOST 55480-2013. Myaso i miasnye produkty. Metod opredeleniya kislotnogo chisla [Meat and Meat Products. Method for Determining Acid Number]. 2013, P. 8. (In Russian).

13. GOST 34118-2017. Myaso i miasnye produkty. Metod opredeleniya peroksidnogo chisla [Meat and Meat Products. Method for Determining Peroxide Number]. 2017, P. 12. (In Russian).

14. GOST 55810-2013. Myaso i miasnye produkty. Metod opredeleniya tiobarbiturovogo chisla [Meat and Meat Products. Method for Determining Thiobarbituric Acid Number]. 2017, P. 8. (In Russian).

15. Serikkyzy M.S., Kulazhanov T.K., Baibolova L.K., Balev D.K. Innovative approaches to quality and safety assessment of meat products based on the digitalization of the storage system. The Journal of Almaty Technological University. 2025;147(1):35-40. https://doi.org/10.48184/2304-568X-2025-1-35-40