THE EFFECT OF MEAT QUALITY STANDARDS ON T HE DEVELOPMENT OF PIG-BREEDING

Meat quality standards, as determined by weight and lean meat content, halothane or MHS susceptibility cannot reduce the incidence of stress susceptible pigs of slaughter age. The inter-relationship between lea n meat content and stress susceptibility indicates that the stressful aspects must be considered to improve animal welfare and meat quality. One suggestion, for improvement, is to take a random sample of pigs f rom each batch of pigs before slaughter and provide compensation on th e basis of weight and lean meat together with meat quality aspects. Al so, if is stressed that there is a need to base quality standards (EUR OPE-system) on meat quality rather than pre-clinical and pre-slaughter standards.