TY  - CONF
AU  - Rajic, S
AU  - Đorđevic, Vesna
AU  - Baltic, T
AU  - Simunović, Stefan
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5981
AB  - Meat quality is considered a complex concept depending on many characteristics that could be intrinsic or extrinsic. At the same time, intrinsic and extrinsic quality cues affect consumers' purchasing decisions. The importance of each quality cue was analysed and discussed in previous literature. Thus, colour and level of marbling of fresh meat were defined as key quality cues at the point of meat purchase. These characteristics are mostly related to pork and beef. The aim of this study was to identify quality characteristics that most closely match the consumer's preferences and at the same time could be related to quality losses. For that purpose, this paper gives a novel approach of the potential application of Taguchi loss function associated with quality characteristics and related losses for colour and level of marbling. This application can be implemented by providing a quality characteristic's proper target values and limits, which would make the meat production process more consistent.
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
T1  - The role of marbling as an intrinsic characteristic at the point of meat purchase – the Taguchi approach
IS  - 1
SP  - 012078
VL  - 854
DO  - 10.1088/1755-1315/854/1/012078
ER  - 

@conference{
author = "Rajic, S and Đorđevic, Vesna and Baltic, T and Simunović, Stefan",
year = "2021",
abstract = "Meat quality is considered a complex concept depending on many characteristics that could be intrinsic or extrinsic. At the same time, intrinsic and extrinsic quality cues affect consumers' purchasing decisions. The importance of each quality cue was analysed and discussed in previous literature. Thus, colour and level of marbling of fresh meat were defined as key quality cues at the point of meat purchase. These characteristics are mostly related to pork and beef. The aim of this study was to identify quality characteristics that most closely match the consumer's preferences and at the same time could be related to quality losses. For that purpose, this paper gives a novel approach of the potential application of Taguchi loss function associated with quality characteristics and related losses for colour and level of marbling. This application can be implemented by providing a quality characteristic's proper target values and limits, which would make the meat production process more consistent.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science",
title = "The role of marbling as an intrinsic characteristic at the point of meat purchase – the Taguchi approach",
number = "1",
pages = "012078",
volume = "854",
doi = "10.1088/1755-1315/854/1/012078"
}

Rajic, S., Đorđevic, V., Baltic, T.,& Simunović, S.. (2021). The role of marbling as an intrinsic characteristic at the point of meat purchase – the Taguchi approach. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854(1), 012078.
https://doi.org/10.1088/1755-1315/854/1/012078

Rajic S, Đorđevic V, Baltic T, Simunović S. The role of marbling as an intrinsic characteristic at the point of meat purchase – the Taguchi approach. in IOP Conference Series: Earth and Environmental Science. 2021;854(1):012078.
doi:10.1088/1755-1315/854/1/012078 .

Rajic, S, Đorđevic, Vesna, Baltic, T, Simunović, Stefan, "The role of marbling as an intrinsic characteristic at the point of meat purchase – the Taguchi approach" in IOP Conference Series: Earth and Environmental Science, 854, no. 1 (2021):012078,
https://doi.org/10.1088/1755-1315/854/1/012078 . .