Implementation of Time Temperature Indicators to Improve Temperature Monitoring and Support Dynamic Shelf Life in Meat Supply Chains

Based on the well-investigated OnVu™ TTI kinetics, models were developed to adjust the label to different food products and predict the discolouration process under dynamic temperature conditions. After the successful validation under laboratory conditions, the applicability of the time temperature...

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Detalles Bibliográficos
Autores principales: Albrecht, Antonia, Ibald, Rolf, Raab, Verena, Reichstein, Werner, Haarer, Dietrich, Kreyenschmidt, Judith
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Singapore 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7357777/
https://www.ncbi.nlm.nih.gov/pubmed/32685915
http://dx.doi.org/10.1007/s41783-019-00080-x

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7357777/
https://www.ncbi.nlm.nih.gov/pubmed/32685915
http://dx.doi.org/10.1007/s41783-019-00080-x

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