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IMPROVING FOOD QUALITY FOR THE ORGANIC POULTRY MEAT SECTOR: A QUALITY FUNCTION DEPLOYMENT APPROACH

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Naspetti, Simona; Alberti , Francesca and Solfanelli, Francesco (2014) IMPROVING FOOD QUALITY FOR THE ORGANIC POULTRY MEAT SECTOR: A QUALITY FUNCTION DEPLOYMENT APPROACH. In: Rahmann, G. and Aksoy, U. (Eds.) Building Organic Bridges, Johann Heinrich von Thünen-Institut, Braunschweig, Germany, 3, Thuenen Report, no. 20, pp. 729-732.

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Summary

The paper presents results from an Italian study on the development of the food quality for poultry meat into the organic sector, using the Quality Function Deployment (QFD) technique. Results show that among the visual characteristics of poultry meat consumers assign greater importance to attributes strictly related to the animal welfare issue. Price and product appearance (colour and fat presence) come as second. To meet these needs, producers can effectively operate along the supply chain by acting on: housing type, genotype lines and stocking density (animal concentration/mq). Information about these issues (labelling) should also be provided to the consumers.


EPrint Type:Conference paper, poster, etc.
Type of presentation:Paper
Keywords:House of Quality, QFD, organic poultry meat, quality determinants.
Subjects: Food systems > Produce chain management
Research affiliation: International Conferences > 2014: 18th IFOAM OWC Scientific Track: 4th ISOFAR Scientific Conference
Italy > Univ. Politecnica delle Marche (prev. Univ. Ancona)
ISBN:978-3-86576-128-6
DOI:10.3220/REP_20_1_2014
Deposited By: Solfanelli, Dr. Francesco
ID Code:23864
Deposited On:29 Oct 2014 08:39
Last Modified:03 Oct 2015 12:36
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted
Additional Publishing Information:urn:nbn:de:gbv:253-201407-dn053621-1

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