Produktkvalitet på svenskt nötkött : en kartläggning av kvalitetsfaktorer inom IP Sigill

Sammanfattning: Sigill Quality Systems has been certifying beef since the autumn of 2006 using the brand name label Swedish Sigill. IP Sigill (the certifying system for integrated production) encompasses the values: animal ethics, food safety, free range and environmental concerns. Product quality is not yet one of these values, and there is a variation in the quality of Swedish beef. Swedish Sigill wanted to investigate the factors that influence product quality, review which of the present regulations that have an influence on product quality and formulate new regulations with the purpose of enhancing the product quality (sensorial, technological and nutritional quality). A survey of quality parameters and factors that influence product quality was done in order to establish a scientific foundation to work from. Farmers from Skånskt Naturbeteskött (Scanian Natural Pasture Beef) and Ejmunds Farm were interviewed to examine the possibility of implementing new regulations. Three slaughter plants were also contacted, and the quality staff was interviewed to get more information about their present quality routines and which quality improvements that could be made. Questions were also put to the management of the slaughter plants about their interest in having parts of their production certified by Swedish Sigill in the future. From the interviews with both the farmers and the slaughter plants, two major opinions could be discerned: Swedish beef has a large variation in product quality, and any new quality improvements would have to be economically feasible. The farmers were generally positive towards regulations that would guarantee product quality. Although, they think that it is important that the regulations would be easy to comply with, relevant for their purpose and without leading to higher production costs which could not be compensated for by an increased price for the meat. The slaughter plants want to be able to guarantee product quality. However, they are limited by the need to supply the market with a steady flow of meat. The cost for rebuilding chilling rooms and increase storage capacity would be high, but there is also a need to educate their staff to raise the quality of the meat. IP Sigill's present regulations were also modified to assure product quality. The study led to proposal suggestions for new regulations that could be formulated in two different ways. In part, there are mandatory regulations as a prerequisite for assuring product quality and safety. New regulations could also be formulated based on combinations of quality control factors. In the latter the aim would be for the assigners themselves to choose a combination which they feel would be most suitable. This can be done based on the opinions of the farmers and staff at the slaughter plants, the quality parameters that would be important for the customer, or based on how new regulations could affect other aspects of IP Sigill, such as an eventual increased cost. This study contributes towards an increase in the knowledge of factors that affect product quality, and hopefully it will raise the subject to a higher level of importance for Swedish Sigill and others working in this branch.