Procedural Priorities of the Pork Loin Supply Chain

The pork meat production industry is facing new challenges as a consequence of consumers' expectations regarding the quality and safety of food products. For the present study, experts and consumers in Rio Grande do Sul State, Brazil were interviewed to identify the attributes of pork loin that...

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Autores principales:	Dhein Dill,Matheus, Palma Revillion,Jean Philippe, Jardim Barcellos,Júlio Otávio, Antunes Dias,Eduardo, Zara Mércio,Thomaz, Esteves de Oliveira,Tamara
Lenguaje:	English
Publicado:	Universidad Alberto Hurtado. Facultad de Economía y Negocios 2014
Materias:	meat product development QFD quality technological priority consumers supply chain pork
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-27242014000100007
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spelling	oai:scielo:S0718-272420140001000072015-11-12Procedural Priorities of the Pork Loin Supply ChainDhein Dill,MatheusPalma Revillion,Jean PhilippeJardim Barcellos,Júlio OtávioAntunes Dias,EduardoZara Mércio,ThomazEsteves de Oliveira,Tamara meat product development QFD quality technological priority consumers supply chain pork The pork meat production industry is facing new challenges as a consequence of consumers' expectations regarding the quality and safety of food products. For the present study, experts and consumers in Rio Grande do Sul State, Brazil were interviewed to identify the attributes of pork loin that need to be improved. Consumers have particular concerns about the juiciness, fibrousness, and portion size of the meat, the diversity of cuts and safety and animal welfare. The supply chain was also analyzed in order to verify the procedural priorities that need to be improved in order to meet the demands of consumers. Experts were interviewed using the quality function deployment methodology. The findings of the study indicate that, improvements must be made in the production sector in terms of animal handling and transportation. In the processing sector, improvements are required regarding slaughter control of PSE and DFD, the development of new packaging, and product fractionation. The requirements in the distribution sector relate to information campaigns for consumers to diffuse the nutritional characteristics of pork loin and in the product safety through sanitary inspection.info:eu-repo/semantics/openAccessUniversidad Alberto Hurtado. Facultad de Economía y NegociosJournal of technology management & innovation v.9 n.1 20142014-04-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-27242014000100007en10.4067/S0718-27242014000100007
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	meat product development QFD quality technological priority consumers supply chain pork
spellingShingle	meat product development QFD quality technological priority consumers supply chain pork Dhein Dill,Matheus Palma Revillion,Jean Philippe Jardim Barcellos,Júlio Otávio Antunes Dias,Eduardo Zara Mércio,Thomaz Esteves de Oliveira,Tamara Procedural Priorities of the Pork Loin Supply Chain
description	The pork meat production industry is facing new challenges as a consequence of consumers' expectations regarding the quality and safety of food products. For the present study, experts and consumers in Rio Grande do Sul State, Brazil were interviewed to identify the attributes of pork loin that need to be improved. Consumers have particular concerns about the juiciness, fibrousness, and portion size of the meat, the diversity of cuts and safety and animal welfare. The supply chain was also analyzed in order to verify the procedural priorities that need to be improved in order to meet the demands of consumers. Experts were interviewed using the quality function deployment methodology. The findings of the study indicate that, improvements must be made in the production sector in terms of animal handling and transportation. In the processing sector, improvements are required regarding slaughter control of PSE and DFD, the development of new packaging, and product fractionation. The requirements in the distribution sector relate to information campaigns for consumers to diffuse the nutritional characteristics of pork loin and in the product safety through sanitary inspection.
author	Dhein Dill,Matheus Palma Revillion,Jean Philippe Jardim Barcellos,Júlio Otávio Antunes Dias,Eduardo Zara Mércio,Thomaz Esteves de Oliveira,Tamara
author_facet	Dhein Dill,Matheus Palma Revillion,Jean Philippe Jardim Barcellos,Júlio Otávio Antunes Dias,Eduardo Zara Mércio,Thomaz Esteves de Oliveira,Tamara
author_sort	Dhein Dill,Matheus
title	Procedural Priorities of the Pork Loin Supply Chain
title_short	Procedural Priorities of the Pork Loin Supply Chain
title_full	Procedural Priorities of the Pork Loin Supply Chain
title_fullStr	Procedural Priorities of the Pork Loin Supply Chain
title_full_unstemmed	Procedural Priorities of the Pork Loin Supply Chain
title_sort	procedural priorities of the pork loin supply chain
publisher	Universidad Alberto Hurtado. Facultad de Economía y Negocios
publishDate	2014
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-27242014000100007
work_keys_str_mv	AT dheindillmatheus proceduralprioritiesoftheporkloinsupplychain AT palmarevillionjeanphilippe proceduralprioritiesoftheporkloinsupplychain AT jardimbarcellosjuliootavio proceduralprioritiesoftheporkloinsupplychain AT antunesdiaseduardo proceduralprioritiesoftheporkloinsupplychain AT zaramerciothomaz proceduralprioritiesoftheporkloinsupplychain AT estevesdeoliveiratamara proceduralprioritiesoftheporkloinsupplychain
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Procedural Priorities of the Pork Loin Supply Chain

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