Improving the quality of pork for the consumer

In January 2007, the large integrated EU project Q-PorkChains was initiated. Almost half way through the project period of five year a picture is drawn to illustrate the scientific key activities (click on the picture to see in large). This we hope, can give you a general view of the project.

 

Research on consumer and citizen roles focuses on developing new tools for marketing and development of porkbased products. The ambitious aim is to generate up to 70 new product ideas, which are to result in 15 new product concepts.

 

Under primary production, the diversity, flexibility and sustainability (environment, economy, societal demand) of farm level production systems are explored. This research will contribute to the maintenance and development of a diversity of sustainable primary production systems that correspond to market demands.

 

Quality control focuses on development and application of new and appropriate molecular control tools in pork production. This will provide a better foundation for breeding for improved meat quality and for quality rating at slaughterhouses and pricing of pork, and will give the consumers the possibility to choose products based on quality and price.

 

Chain management focuses on integrated quality management and logistic and sustainable network optimization. Various aspects like chain quality systems, supporting chain information, chain governance systems, chain performance, and innovation are investigated. Distribution networks including environmental aspects and production and processing technology used in various stages of the chains are also investigated.

 

Product development focuses on innovative technologies for improved pork products, which match consumer demands with regard to quality, safety, nutrition, and convenience.

Concerning nutritional enhancement of meat products reduction of sodium in cooked ham and fermented sausages as well as fat reduction in the latter is investigated. For developing convenience pork products the effects of different technological treatments such as freezing at different temperatures, high pressure treatments, dry-curing and ageing are investigated.

 

Knowledge synthesis aims at synthesising the existing knowledge on pork quality, pork safety and animal welfare into prediction models. All three themes (pork quality, pork safety and pig welfare) aim at making their results available through an interactive webbased model.

 

The topic "Industry" aims at facilitating cooperation with Small and Medium Enterprises (SMEs) on pilot research and demonstration activities and develop inter-organisational collaboration along pork chains and networks.

 

Dissemination of Q-PorkChains activities is undertaken via development of E-learning resources, training activities and general PR. An Open Learning Platform (OLP) containing a wiki on pig and pork production, a repository and a virtual community has contributed to dissemination by reaching new target groups such as teachers on higher education and trainers in industry.