Assuring eating quality of meat

Area of Science:

• Food Science
• Quality Management
• Industrial Engineering

Background:

• Quality assurance has evolved from end-product inspection to sophisticated systems.
• Total Quality concepts emphasize continuous improvement, necessitating advanced tools.
• Quality by Design (QbD) represents the next generation of quality assurance.

Purpose of the Study:

• To explore the application of Quality by Design (QbD) in the meat industry.
• To highlight the importance of customer-focused "eating quality attributes" in product development.
• To address the challenge of maintaining quality amidst raw material variability and consumer handling.

Main Methods:

• Leveraging Quality Management Standards for design and production.
• Employing methods like Quality Function Deployment (QFD) to align with customer needs.
• Focusing on integrating critical quality attributes into the design process.

Main Results:

• QbD has demonstrated success in industries like automotive and electronics.
• The meat industry can benefit from QbD by prioritizing key "eating quality attributes".
• Effective implementation requires methods that bridge customer needs with scientific research.

Conclusions:

• Quality by Design (QbD) is a powerful tool for enhancing quality assurance in the meat sector.
• A flexible organizational structure, quality system, and culture are essential for adapting to changing customer needs and research.
• Integrating customer-centric attributes through QbD can lead to superior meat products.