Transformation of quality aspects throughout the chicken meat supply chain

Abstract

Purpose The purpose of this paper is to analyze perceptions of quality in the chicken meat supply chain. Design/methodology/approach This survey covered 74 different farms, slaughterhouses, meat processors, and retailers and 500 consumers, using two methods. From the farm to retail, analysis covered “customer – supplier” viewpoints in different stages of the supply chain. From the consumers to the farms, the quality function deployment method was used. Five houses of quality have been developed using the Delphi method to synthesize the opinions of experts. Findings Farm-slaughter comparison shows that final weight at farm gate and animal welfare are the most important quality attributes. The quality aspect important for slaughterhouses and meat processors is the cold chain. Retailers and meat processors highlight the portfolio of various chicken meat products as their most important quality attribute. At the points of sale, shelf illumination and product placement are prevailing. Research limitations/implications The results suggest that there are different views on quality by all actors in the supply chain, from quality of chicken meat, food safety and quality of service in retail to profitability and animal welfare. Practical implications The paper enhances simplicity in analyzing quality aspects of different types of meat supply chains. This methodology enables a synergy of value chain promotion with other quality development approaches. It also creates possibilities for policy makers to improve competitiveness strategies. Originality/value Application of a similar approach to other parts of the food chain could offer a better insight into the transformation of quality.

Consumers’ perceptions of intrinsic and extrinsic attributes as indicators of safety and quality of chicken meat: Actionable information for public health authorities and the chicken industry

“…The cues stimuli provide information about the product leading to particular behaviors by consumers, for example, making choices. Intrinsic cues relate to physical product characteristics (e.g., color, smell, texture) whereas extrinsic cues relate to the product but are not physically part of it (e.g., brand, quality stamp, date label, origin, packaging, production and processing information, price, place of purchase, media information, anecdotes) (Djekic, Skunca, Nastasijevic, Tomovic, & Tomasevic, 2018; Font‐i‐Furnols & Guerrero, 2014). Consumers use color and freshness as the leading quality cues when selecting chicken meat (Djekic et al., 2018; Skunca et al., 2016).…”

“…Intrinsic cues relate to physical product characteristics (e.g., color, smell, texture) whereas extrinsic cues relate to the product but are not physically part of it (e.g., brand, quality stamp, date label, origin, packaging, production and processing information, price, place of purchase, media information, anecdotes) (Djekic, Skunca, Nastasijevic, Tomovic, & Tomasevic, 2018; Font‐i‐Furnols & Guerrero, 2014). Consumers use color and freshness as the leading quality cues when selecting chicken meat (Djekic et al., 2018; Skunca et al., 2016). For many European consumers, the impact of price has reduced significantly and health, animal welfare and environmental factors have become more critical (McCarthy, O'Reilly, Cotter, & de Boer, 2004; Pouta, Heikkilä, Forsman‐Hugg, Isoniemi, & Mäkelä, 2010).…”

Food safety in global supply chains: A literature review

“…In this scenario, proactive and reactive practices, such as policies, regulations, and control processes (for example, Hazard Analysis and Critical Control Points [HACCPs] and traceability tools), have been adopted to reduce risks (Davidson et al., ; Lu, Wu, Wang, & Xu, ; Mohand, Hammoudi, Radjef, Hamza, & Perito, ). This state of affairs has prompted studies seeking to understand food supply chain strategies and to investigate their impact on food supply chain performance (Djekic, Skunca, Nastasijevic, Tomovic, & Tomasevic, ; Ringsberg, ). Despite these efforts and the central role of safety in quality management, the frequency of contamination incidences reveals that the phenomenon is still far from being adequately understood (Marucheck et al., ).…”

A fuzzy AHP approach to select suppliers in the Brazilian food supply chain

“…In the literature in general, quality of material, labor expertise, product cost, on time delivery, after sales service, environmental certificates, were cited by several authors as being important criteria for selecting suppliers (Banaeian et al, 2018;Govindan et al, 2014). In the food supply chain, there are different criteria and relevant specificities employed for selecting and assessing suppliers (Djekic et al, 2015).…”