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dc.contributor.authorDill, Matheus Dheinpt_BR
dc.contributor.authorRevillion, Jean Philippe Palmapt_BR
dc.contributor.authorBarcellos, Julio Otavio Jardimpt_BR
dc.contributor.authorDias, Eduardo Antunespt_BR
dc.contributor.authorMercio, Thomaz Zarapt_BR
dc.contributor.authorOliveira, Tamara Esteves dept_BR
dc.date.accessioned2024-01-30T04:42:10Zpt_BR
dc.date.issued2014pt_BR
dc.identifier.issn0718-2724pt_BR
dc.identifier.urihttp://hdl.handle.net/10183/271206pt_BR
dc.description.abstractThe 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.en
dc.format.mimetypeapplication/pdfpt_BR
dc.language.isoengpt_BR
dc.relation.ispartofJournal of Technology Management & Innovation. Santiago, Chile. Vol. 9, no.1, (Apr. 2014), p. 84-92pt_BR
dc.rightsOpen Accessen
dc.subjectMeaten
dc.subjectCarne suínapt_BR
dc.subjectCarne de porcopt_BR
dc.subjectProduct developmenten
dc.subjectQFDen
dc.subjectLombo suínopt_BR
dc.subjectCarne PSEpt_BR
dc.subjectQualityen
dc.subjectTechnological priorityen
dc.subjectCarne DFDpt_BR
dc.subjectConsumersen
dc.subjectDesenvolvimento de produtopt_BR
dc.subjectSupply chainen
dc.subjectCadeia de suprimentospt_BR
dc.subjectQualidade do alimentopt_BR
dc.subjectPorken
dc.titleProcedural priorities of the pork loin supply chainpt_BR
dc.typeArtigo de periódicopt_BR
dc.identifier.nrb000917583pt_BR
dc.type.originEstrangeiropt_BR


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