PERCEPTION OF CONSUMERS OF CHILLED MEAT PRODUCTS AS TO THEIR QUALITY: A SYSTEMIC VIEW (Atena Editora)

Abstract

The production of safe food is a goal shared by industries and food services and by the competent government agencies. Consumer education, in turn, influences their level of demand and translates into a reduction in the risk of foodborne illnesses. In this context, meat products stand out because they are easily perishable and with the need to have an efficient cold chain, when sold chilled. When it comes to the perception of quality seen by the eyes of the consumer, this is manifested through the sensory characteristics, which are mainly responsible for choosing the quality attributes of meat products, however, when faced with the temperature control of these same products during commercialization, this item does not represent a priority, which can cause risks to the consumer's health, since it is the great conservation link. Based on these principles, we sought to characterize this consumer's relationship with quality, bringing information that may serve as indicators for companies to seek tools that inform them about the importance of evaluating all attributes in the act of acquisition, whether sensory, sanitary or even nutritional, aiming to guarantee your health.