Module V - Molecular quality control
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The aim of module V is to give farmers and slaughterhouses new tools to predict the quality resulting from particular breeds, rearing and slaughter methods. Such a quality criteria will provide a better foundation for quality rating and pricing of the meat, and this will give the consumers the possibility to choose products based on quality and price. |
Module coordinator
Prof. Niels Oksbjerg
University of Aarhus
Faculty of Agricultural Sciences
Blichers Allé 20
Postbox 50
8830 Tjele
Denmark
Tel: 89991557
Fax: 89991564
Email:
Web: www.agrsci.dk
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When the consumer stands by the refrigerated counter and wonders which meat to choose in order to get a juicy, tender and tasty cut, there is almost no help to find, because there are no quality ratings on the available meat.
The consumers’ demand for quality-rated meat corresponds very well to the farmers’ and slaughterhouses’ aim to produce the meat products in demand. When consumers and farmers request the same, it ought to be easy to achieve the common goal: The demanded meat products at the right price.
However, it is difficult to control in practice, how pork develops during animal growth. Many factors influence meat quality, e.g. breed, environment, feed, stress during transportation, slaughter method and handling of meat. Many of these factors depend on the individual farm.
Now scientists will study how thousands of genes are activated throughout the lifetime and slaughter of the pig, and follow how this is reflected in the meat quality the consumer perceives at the dinner table. |
Carsten Gydahl-Jensen, - last update:17 September 2008