RECENT MARKET REQUIREMENTS FOR PORK QUALITY IN GERMANY

• Main Authors: E. Kallweit, Martina Henning, U. Baulain
• Format: Article
• Language: English
• Published: Faculty of Agrobitechnical Sciences Osijek 2007-06-01
• Series: Poljoprivreda
• Subjects: pork quality; market; consumer; integrated production
• Online Access: http://poljoprivreda.pfos.hr/upload/publications/4_KALLWEIT.pdf

Meat market is changing continuously. The amount of meat sold in butcher shops is decreasing while pre packed meat in grocery stores and discounters is growing up to more than 50 % of the total consumption in 2007 (forecast). This has an impact on carcass evaluation concerning weight, proportion of cuts and homogeneity. New evaluation systems were developed and applied. Consumer’s demand to meat quality is, besides the well known characteristics for contents of nutrients, vitamins, minerals, trace elements, minimal residues, tenderness, water holding capacity etc., i.e. where objective measurements can be applied, also ethic considerations. These are sustainable production systems, animal welfare and enjoyment of meat consumption. The first group of traits mentioned has been improved substantially by selection against the MHS gene. But heterozygous products are still on the market and even in homozygous MHS negative populations a wide variation in meat quality remains. To gain further genetic progress additional characteristics of pork quality were introduced into progeny testing schemes, and, occasionally, in the slaughter line, i.e. drip loss and intramuscular fat. Due to heritability parameters and genetic correlations these efforts are promising. Ethic aspects are taken care of by integrated production schemes where the main steps of production (genetics, housing, handling, transport, slaughter etc.) are guaranteed by contract.