Combining analytical approaches to evaluate and characterize the quality of foods of animal origin

Food quality is a complex, multidimensional concept resulting from the interaction of numerous factors that influence both the final characteristics of food products and their perception by consumers. In foods of animal origin, quality emerges from the combined effects of genetic, environmental, nutritional, and technological factors, which together shape sensory, nutritional, microbiological, technological, and functional properties. Understanding how these factors, particularly livestock farming systems, affect food quality is essential for product valorization, process optimization, food safety assurance, supply chain sustainability, and alignment with consumer expectations, especially within the European context. The primary objective of this PhD thesis was to develop an in-depth, multi-criteria assessment of the relationships between husbandry systems and the intrinsic quality traits of animal derived foods, using integrated and multidisciplinary approaches. In line with the “One Quality” concept, the project aimed to develop and validate quality assessment and authentication tools to support evidence-based decision-making for policymakers, industry stakeholders, farmers, and consumers. The research was organized into four case studies focusing on distinct food matrices: beef, UHT milk, and two Protected Designation of Origin (PDO) cheeses, Parmigiano Reggiano and Torta del Casar. Instrumental, sensory, and microbiological analyses were combined with consumer studies to provide a comprehensive evaluation of both intrinsic and perceived quality attributes. The results highlighted the critical role of husbandry systems and feeding practices in determining product quality, as well as the impact of labeling and information cues on consumer perception, emotional response, and purchase intention. Overall, this research underscores the importance of adopting a holistic, multidisciplinary framework to understand, manage, and communicate the quality of foods of animal origin. Such an approach supports sustainable production practices, product authentication, and informed consumer choice.