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Brazil pork quality: certification and standardization for pork meat system for palatability


Pork meat has increasingly relevant in the Brazilian socioeconomic scenario due to the per capita consumption increase. Consumers are demanding for more products with quality assurance, as an added value to the meats sold. Commercial innovations in pork production present great growth potential for the sector. The lack of information, type description and quality of the pork product are frequent reasons for consumer dissatisfaction. With the current proposal for digital sales through applications and websites, sales in meat boutiques, restaurants and supermarkets, as the novelties in the premium meat segment, the presence of a tag with information and quality certifications will bring confidence and minimize inconsistencies about the product quality, that is relevant and high priority to consumers. Thus, the present proposal aims to develop unprecedented a national certification system for the classification of pork carcass for meat palatability using scientific and statistical concepts associated with consumer expectations in Brazil. Therefore, studies will be carried out to quantify the effect of the main carcass and meat characteristics (e.g. breed, carcass weight, pH 24h, EGS, AOL, marbling) on sensory attributes related to fresh meat palatability (tenderness, juiciness and flavor) perceived by consumers. Animal phenotypic information, carcass characteristics and industrial procedures will be collected in partner slaughterhouses and performed sensory tests related to pork consumers in the São Paulo state. The collected data will supply the Brazil Pork Quality database, statistically analyzed together and used for the development of the palatability prediction algorithm. The statistical equations of prediction will be developed based on the application of statistical techniques of discriminant function, linear regression and analysis of all experiments. This unprecedented system will be able to technically and scientifically predict criteria for the certification of sensory quality (palatability) based on pork carcass characteristics and industry processes. The resulting certification tag will enable to meat brands have products with consistent quality, including meat good for every day, very good and with excellent quality. In this way, consumers will be able to meet their meat expectations with organoleptic quality assurance, thus reducing their negative experiences. Pork products with the quality tag can be sold by supermarkets, butchers, restaurants, meat boutiques and brands interested in joining the Brazil Pork Quality program. This will be the first program worldwide capable of carrying out this type of pork certification, making the Brazilian product more competitive in the international sphere. The application of this certification could bring substantial changes in the pork sector, leveraging revenues with the distribution of added value to all those involved. (AU)

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