Effects of temperature variation in the simulation of the supply chain of poultry products

The aim of this study was to investigate the effects of temperature variation in the deterioration of poultry products. For this, the shelf life of chilled chicken cuts was analyzed in samples subjected to real conditions and ground transportation, storage was simulated under different commercial and domestic storage temperatures. The results showed that during sample storage, a small increase in temperature caused changes in the kinetics of physical-chemical decay, as well as a pronounced acceleration in the growth of spoilage microorganisms and pathogens, rapidly reducing the shelf life of the products. These results provide support for the development of strategies aimed at the effective temperature control during the supply chain of fresh poultry products as a measure to reduce the contamination levels found in this study