| Summary: | With better informed and exigent consumers, quality control of meat processing facilities become more demanding looking strategies and actions for better quality in process and meat products. Process and conservation of livestock products are designed with better presentation in order to improve shelf life and organoleptic properties, ensuring products innocuity. Quality is employed to establish a higher quality level, but this superior ranking cannot be determinate objectively, since it depends in consumers’ subjective rating, with a wide concept of quality among consumers. That is why meat quality cannot be subject to empirical interpretation, employed frequently in market research. This quality concept must be based on tangible and focused objectives to ensure an easy interpretation.
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