THE RELEVANCE OF MEAT QUALITY TRAITS IN T HE MARKETING SYSTEM OF PORK

Food quality in general and meat quality in particular are not only ev aluated by means of objective quality traits but the entire production process is gaining more attention by the modern consumer. Due to this development quality programs were developed to define the majority of the processes in all production and marketing steps which are again l inked by contracts. Not all of these items are quality relevant, but a re concessions to ethic principles (animal welfare etc.). This is demo nstrated by the example of Scharrel-porc production. The price differe ntiation at the porc market is still influenced predominantly by quant itative carcass traits. On the European market quality programs still are of minor significance. Premiums which are paid for high quality st andards are more or less compensated by higher production costs and lo wer lean meat percentages, which must be expected in stress susceptabl e strains. The high efforts to establish quality programs, however, he lp to improve the quality level in general, and secure the market shar es for local producers.