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In most current pig production systems, main emphasis is put on performance traits like growth, feed efficiency, litter size and lean meat percentage. These are economically seen as being most important because they presently determine the best cost-benefit-ratio for the farmer. Unfortunately, some of these traits are correlated with meat quality in an unfavourable way that has led to a deterioration of pork quality in the past decades. Consumer research revealed that healthiness, sensoric properties, the ease to prepare and use the meat as well as the price play a major role when consumers compare the different types of meat. Namely the first two aspects, healthiness and sensoric properties have led to a decrease in pork consumption during the last years to the benefit of poultry which is becoming more and more popular. Taking into account the growi
ng market segment of consumers who demand a higher quality, we need to investigate possibilities to improve pork quality in an economically acceptable way.
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