Abstract
In the context of increasing demands for the quality and safety of food products, the integration of innovative storage technologies has become essential. This study aims to evaluate the impact of storage conditions and the Dixell XWEB300 monitoring system on the quality and safety of meat products enriched with plant-based components. The primary objective is to assess the effectiveness of digital systems in preventing oxidative processes, preserving organoleptic characteristics, and extending the shelf life of products. The scientific significance of this research lies in developing novel approaches to leveraging digital technologies for minimizing microbiological risks and enhancing the quality of meat products. The practical relevance is supported by findings that demonstrate improved microbiological indicators and preserved organoleptic properties under digital monitoring conditions compared to traditional methods. The methodology includes experiments to measure thiobarbituric and peroxide values, along with temperature and humidity monitoring under standard and digital storage conditions. The findings highlight the potential of digitalization to improve product quality and foster consumer trust. The results provide a foundation for further advancements in digital storage systems within the food industry.