Comment transformer un produit en marchandise et lui attribuer un prix : le traitement de la viande dans la grande distribution

Several social science studies have described the conditions under which goods and services become merchandise. In 2002, Sociologie du travail [Sociologie du travail 44 (2002) 255-287] presented contrasting approaches to “quality” by focusing on the processes of identifying and evaluating goods. Approaching this question from the angle of meat-packing provides us with means for accurately describing the relevant operations in this commodification as well as the way that mass marketing has shaped the two aforementioned processes. By leaving aside operations specifically intended for customers and concentrating on those used in mass marketing, we see how meat is “objectified” as it circulates, and how its value and price depend on processing the data ensuing from this objectification.