Trends in pork quality over the last ten years

In the last ten years a strong mobilisation of breeders, producer groups, feed manufacturers, genetics experts and slaughterers has led to the production of leaner meat. Meat quality is constantly improving along with better control over pre-slaughter and slaughter conditions. Besides the technological quality, the health quality of meat is better controlled between breeding and slaughter-butchery (good hygiene practice guidelines and HACCP).One of the next food safety challenges facing the industry will be the implementation of a ‘hygiene package’ through guidelines for good breeding hygiene practice, and the qualification of piggeries for salmonella status by 2009. The pork industry must continue its efforts to improve meat quality while at the same time rising to new challenges: reassuring consumers, and offering easy-to-prepare and quick-cook products in response to societal demand.