Introduction

Question 1

Product quality

Answer 1

up to now no unambigous definition available

combination of factors

subjective / objective?

Question 2

subjective view of quality

Answer 2

Excellence

High appreciation

“positive” image (“quality meat”)

Question 3

Objective view of quality

Answer 3

The total of all attributes
- which are important to determine its purpose
- which contribute to fulfilling a certain demand

The total of all attributes (and attribute values) of a unit with respect to its suitability to fulfill defined or expected demands or both

Neutral term concerning its value

Question 4

Layers of quality of milk, meat and eggs

Answer 4

Imaginary component (not real, not verifyable)

Ideational component (indirect, verifyable, e.g. label)

Objective component (direct, verifyable, measureable, e.g. nutrients, tenderness etc.)

Question 5

Componenets of product quality

Answer 5

Physiochemical quality (e.g. fat firmness, tenderness, rennet coagulation)

Dietetic quality (e.g. fatty acids, cholesterol, minor substances)

-> these are objective quality

Ideational quality (e.g. production under label)

Imaginary quality (e.g. sutoxins -> Reckeweg)