Meat processing improving quality pot

[...]... review of current developments in meat packaging Finally, the book concludes with chapters on the processing and quality control of such products as restructured meat and fermented meat products 2 Defining meat quality T Becker, University of Hohenheim, Stuttgart 2.1 Introduction: what is quality? Price and quality are key factors for success in food markets and, as such, are important both for the competitiveness... case of meat as influencing consumption patterns Richardson et al., (1993) regard health, taste and concerns over additives as determinants of changes in meat consumption 8 Meat processing In order to take account of the distinction between the subjectively perceived quality approach and the objective quality approach, we will use the following terms: • quality attributes (QA) to denote those quality. .. defining what each means by quality Clearly, communication is very important in the case of experience quality attributes and even more so in the case of credence quality attributes While the circle of quality is intended to give a frame for consumerorientated meat quality management, the frame has to be filled by the respective experts Researchers respectively in meat science and quality management have... and the Defining meat quality 17 Fig 2.5 The quality circle microeconomic behaviour of firms to develop robust quality management schemes The circle of quality is intended to clarify the approaches used in the different disciplines and to contribute to a common understanding It is clear that focusing on inspection quality attributes, such as the appearance of meat, and even experience quality attributes,... that is the eating quality of meat, may be inadequate if this means neglecting consumer demands for credence quality attributes It also becomes clear that quality production is only one part of quality management and needs to be matched by an equal emphasis on understanding how consumers assess quality and effective quality communication to the consumer The assumptions underlying the quality circle have... quality standard for the meat trade and, because it is not communicated to the consumer, has only an indirect impact on eating quality The European Quality Beef Scheme is an effort to establish a quality label for fresh beef directed specifically at the consumer So far, the success of this scheme seems to be rather limited (Becker, 2000) 2.6 Improving meat and meat product quality A prerequisite for... (perceived) meat and meat product quality is a common understanding of quality between the consumer and the producer In particular, communication to the consumer of quality attributes seems to be the weakest part of quality management in the meat sector Communication is a two-way concept and implies listening to the needs and perceptions of the consumer and informing the consumer effectively about quality. .. types of red meat in regions such as the EU As a result, the questions of what defines meat quality in the minds of consumers, and the ways these quality attributes can be maintained or enhanced during processing, are of particular importance to the food industry This volume addresses these questions Chapter 2 provides the foundation for the rest of the book by discussing what defines meat quality It... chain are in conflict both with respect to price and, therefore, potentially with respect to quality as well Each stage of the supply chain has its own definition of quality Consumers ask both for sensory quality and products that are safe to consume They may also demand a range of other potential quality attributes such as nutritional quality which may itself be variously defined to include a range... and quality are to be preserved before it is either sold to the consumer or goes on for further processing, raw meat requires effective refrigeration The collection therefore includes a review of the impact of chilling and freezing on meat quality and ways of optimising the design and operation of the meat cold chain This chapter is complemented by a comprehensive review of current developments in meat . influences on meat quality 49 3.5 Rearing and meat quality 52 3.6 Slaughtering and meat quality 52 3.7 Other influences on meat quality . 56 Contents 3.8 Summary: ensuring consistency in raw meat quality. perceptions: the quality circle 16 2.5 Regulatory definitions of quality 19 2.6 Improving meat and meat product quality 21 2.7 References 23 Part I Analysing meat quality 25 3 Factors affecting the quality. chapters on the processing and quality control of such products as restructured meat and fermented meat products. 2 Meat processing 2.1 Introduction: what is quality? Price and quality are key