The aim of this study was to develop the reference model for the technological process management and decision-making support in refrigerated semi-product production. The refrigerated meat raw material in half carcasses, refrigerated semiproduct (large chunks of meat) as the final product and the technological system of production processes were the subjects of research. The assessment of the indices of raw material and final product safety was conducted by established methods and by simulation modeling. The analysis of risks and factors affecting the final product characteristics was carried out. The different conditions of raw material processing and final product packaging (1.5°C, 8°C, 15°C) were simulated. We showed that the temperature of raw material and premises, and the process duration had the most influence on the final product safety and quality. Under the comparatively similar initial microbial contamination of meat raw material the product produced and packed at +1.5°C was the most beneficial regarding the microbiological quality. The dynamics of the microbial contamination change in this type of the refrigerated semi-products over time as a function of the initial temperature of meat raw material and production conditions was established. The obtained data provide the basis for the development of the production management model in meat processing plants.
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