Abstract
Total quality management is the concept of product quality management focused on the final consumer. The application of this concept in beef production is primarily determined by the definition of quality beef, or what is the ultimate goal of quality management, and defining measurable quality parameters. Defining physical parameters of quality, such as shear force according to the Warner-Bratzler, in the sample of m. longissimus dorsi muscle can be accepted as the resulting measurable value that characterizes the quality of beef embodied in the Anglo-Saxon term 'tenderness', which unites the three attributes of quality as follows: tenderness, succulence and the taste of beef. The conceptual model of total quality management includes also product safety (beef) safety as a crucial component of overall quality.
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