African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 917

Full Length Research Paper

Conceptualization and designing of a beef quality determination framework based on beef supply chain in Tanzania

J. T. Mwashiuya
  • J. T. Mwashiuya
  • Department of Mechanical and Industrial Engineering, College of Engineering and Technology, University of Dar es Salaam, Tanzania.
  • Google Scholar
G. Mwaluko
  • G. Mwaluko
  • Department of Mechanical and Industrial Engineering, College of Engineering and Technology, University of Dar es Salaam, Tanzania.
  • Google Scholar
S. V. Manyele
  • S. V. Manyele
  • Department of Chemical and Mining Engineering, College of Engineering and Technology, University of Dar es Salaam, Tanzania.
  • Google Scholar


  •  Received: 30 July 2020
  •  Accepted: 10 September 2020
  •  Published: 30 November 2020

References

Acebrón LB, Dopico DC (2000). The importance of intrinsic and extrinsic cues to expected and experienced quality: An empirical application for beef. Food Quality and Preference 11:229-238.
Crossref

 

Becker T (2000). Consumer perception of fresh meat quality in Germany. British Food Journal 102(3):246-266.
Crossref

 
 

Becker T (2002). Defining Meat Quality. In. Kerry J, Kerry J, Ledward D (eds.), Meat Processing Improving Quality. Washington, DC: Woodhead Publishing Limited, pp. 3-24.
Crossref

 
 

Bevan N (1995). Measuring usability as quality of use. Software Quality Journal 4:115-150.
Crossref

 
 

Bevilacqua M, Marini F, Biasioli F, Gasperi F (2013). Advances in analysis of instrumental food sensory. Instrumental Food Sensory Quality pp. 313-352.
Crossref

 
 

Cheng W, Cheng JH, Sun DW, Pu H (2015). Marbling analysis for evaluating meat quality: Methods and techniques. Comprehensive Reviews in Food Science and Food Safety 14:523-535.
Crossref

 
 

Chepkemoi S, Lamuka PO, Abong GO, Matofari J (2015). Sanitation and hygiene meat handling practices in small and medium enterprises butcheries in Kenya: Case study of Nairobi and Isiolo counties. Internet Journal of Food Safety 15:64-74.

 
 

Costa AIA, Dekker M, Jongen WMF (2004). Overview of means-end theory: Potential application in consumer oriented food product design. Trends in Food Science and Technology 15:403-415.
Crossref

 
 

Das AK, Anjaneyulu ASR, Verma AK, Biswas S (2006). Scenario of Indian livestock and meat marketing. Indian Food Industry 25(4):58.

 
 

de Vicente-Lama M, Sánchez HM, Sobrino JNR (2010). Compliance with disclosure requirements for investment properties: A Comparative study between Spain and UK. 

 
 

Devine CE, Hopkins DL, Hwang IH, Ferguson DM, Richards I (2004). Electrical stimulation. In Jensen C, Devine CE, Dikeman M (eds), Encyclopedia of meat sciences. Oxford, UK: Elsevier Academic Press. pp. 413-423.
Crossref

 
 

Dhanalaksmi U, Rajini R, Kanimozhi S (2010). Developing service quality using gap model-A critical study, IOSR. Journal of Business and Management pp. 46-51.

 
 

Egbunike PA, Jesuwunmi CA, Adewoyin AO, Qgunmeru AO (2018). Empirical appraisal of IAS-16 disclosures compliance level of listed cement manufacturing firms in Nigeria. International Journal of Economics and Business Administration 4(2):56-76.

 
 

Fields P, Hague D, Koby GS, Lommel A, Melby A (2014). What is Quality? A management discipline and the translation industry get acquainted. Technologies de la traducció . Traduccióiqualitat 12:404-412.
Crossref

 
 

Gagaoua M, Monteils V, Couvreur SRD, Picard B (2017). Identification of Biomarkers Associated with Rearing Practices, Carcass Characteristics and Beef Quality: An Integrative Approach. Journal of Agricultural and Food Chemistry 65(37):8264-8278.
Crossref

 
 

Goh TN (2012). Some practical issues in the application pf lean six sigma to service systems. Nang Yan Business Journal 1(1):21-26.
Crossref

 
 

Grunert KG, Bredahl L, Brunsø K (2004). Consumer Perception of Meat and Implication for the product development in the meat sector-A review. Meat science 66:259-272.
Crossref

 
 

Grzegorz G (2015). The Framework of Quality Measurement. Management 10(2):177-191.

 
 

Gupta TK, Singh V (2012). Service quality in supply chain: A Review. International Journal of Engineering and Technology 2(8):1395-1404.

 
 

Harvey L (2006). Understanding quality. In. Froment E, Kohler E, Purser L, Wilson L (eds), EUA Bologna Handbook: Making Bologgna Work. Brussels:University Association and Berlin, Raabe P 15.

 
 

Henson S, Loader R (2001). Barriers to agricultural export from developing countries: The role of sanitary and phytosanitary requirements. World Development 29(1):85-102.
Crossref

 
 

Kamugisha PP, Mdoe NSY, Mtenga LA (2017). Characterising the Tanzanian quality beef supply chain; a case of Arusha and Dar es Salaam cities. Livestock Research for Rural Development 29(7):1-10.

 
 

Kennerley M, Neely A (2002). Performance Measurement Frameworks: A Review, business performance measurement. Theory and Practice pp. 145-155.
Crossref

 
 

Klefsjö B, Wiklund H, Edgeman RL (2001). Six sigma seen as a methodology for total quality management. Measuring Business Excellence 5(1):31-35.
Crossref

 
 

Kukula K, Bogocz D (2014). Zero unitarization method and its application in ranking research in agriculture. Economic and Regional Studies 7(3):5-13.

 
 

Miliauskaité J (2012). Quality of service: concept analysis. In. ÄŒaplinskas AA, LupeikienÄ— A, Vasilecas O (eds.), Tenth Databases and Information Systems, International Baltic Conference on Databases and Information Systems. Local Proceedings Materials of Doctoral Consortium.

 
 

Mitra D, Golder PN (2006). How does objective quality affects perceived quality? short term effect, long-term effects, and asymmetries. Marketing Science 25(3):230-247.
Crossref

 
 

Moody DL, Shanks GG (2003). Improving the quality of data models: empirical validation of a quality management framework Information System 28:619-650.
Crossref

 
 

Mullen AM (2002). New techniques for analyzing raw meat quality, Meat processing In. Kerry J, Kerry J, Ledward D (eds.), Meat Processing Improving Quality. Washington, DC: Woodhead Publishing Limited. pp. 394-416.
Crossref

 
 

Muzzo BI, Provenza FD (2018). A review of strategies for overcoming challenges of beef production in Tanzania. Livestock Research for Rural Development 30:12.

 
 

Mwashiuya JT, Manyele SV, Mwaluko GS (2018a). Assessment of Beef Transportation Infrastructure from Slaughtering Facilities in Tanzanian Cities. Engineering 10:814-836.
Crossref

 
 

Mwashiuya JT, Manyele SV, Mwaluko GS (2018b). Assessment of Beef Quality Determinants Based on Consumer Preferences". Journal of Service Science and Management 11:657-690.
Crossref

 
 

Polkinghorne RJ, Thompson JM (2010). Meat standard and grading a World view. Meat Science 86:227-235.
Crossref

 
 

Reeves CA, Bedner DA (1994). Defining quality alternatives and implications. Academic of Management Review 19(3):419-445.
Crossref

 
 

Robles R, Vannini L, Alvarez R (2011). Quality beef schemes and consumer perception. Journal of Food Products Marketing 17(2):163-182.
Crossref

 
 

Schröder MJA, McEachrn MG (2002). ISO 9001 as an audit frame for integrated quality management in meat supply chains: The example of Scottish beef. Managerial Audit Journal 17(1):79-85.
Crossref

 
 

Seth N, Deshmukh SG, Vrat P (2005). Service quality models: A review. International Journal of Quality and Reliability Management 22(9):913-949.
Crossref

 
 

Silverman BG, Bharathy GK, Nye B, Kim GJ, Roddy M, Poe M (2010). M&S Methodologies: A systems Approach to the Social Sciences. In. Sokolowski JA, Banks CM (eds). Modeling and simulation fundamentals: Theoretical underpinnings and practical domains. New Jersey: John Wiley & Sons, Inc. Publication p. 227-270.
Crossref

 
 

Spreng RA, Mackoy RD (1996). An empirical examination of a model of perceived service quality and satisfaction. Journal of Retailing 72(2):201-214.
Crossref

 
 

Tatum JD, Belk KE, George MH, Smith GC (2011). Identification of quality management practices to reduce the incidence of retail beef tenderness problems: Development and evaluation of a prototype quality system to produce tender beef. Journal of Animal Science 77:2112-2118.
Crossref

 
 

Troy JD, Kerry JP (2010). Consumer Perception and the role of science in meat industry. Meat Science 86:214-226.
Crossref