The ‘One Quality’ Concept: An integrated farm-to-fork approach for pork quality

Abstract

The quality of animal-sourced foods, including that of pork, encompasses both intrinsic dimensions (sensory, nutritional, technological, sanitary, commercial, and convenience properties) and extrinsic dimensions (related to production practices, also referred to as image quality). These different dimensions interact to shape the overall perception and evaluation of quality by consumers and citizens. Despite the growing importance of extrinsic dimensions in the perception and purchase decisions of meat products by consumers, few studies have simultaneously considered their intrinsic and extrinsic dimensions. We present the concept of “One Quality” or “Global quality” applied to pork, in line with the “One Health” and “One Welfare” frameworks. This holistic approach aims to jointly consider the multiple properties of quality and to identify the factors and their interactions that influence them along a farm-to-fork continuum. The concept is part of a broader approach to sustainable food systems, considering societal expectations, farming practices and livestock systems, and the multiple properties of products. The development of appropriate methods and the selection of relevant metrics are required to explore synergies and antagonisms among the multiple properties of quality and their influencing factors. The opportunities and challenges associated with the implementation of this concept are presented, and illustrated by ongoing studies on pork.