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Journal Articles Meat Science Year : 2024

Challenges and future perspectives for the European grading of pig carcasses – A quality view

Abstract

This study sought to evaluate pig carcass grading, describing the existing approaches and definitions, and highlighting the vision for overall quality grading. In particular, the current state of pig carcass grading in the European Union (SEUROP system), its weaknesses, and the challenges to achieve more uniformity and harmonization across member states were described, and a broader understanding of pig carcass value, which includes a vision for the inclusion of meat quality aspects in the grading, was discussed. Finally, the noninvasive methods for the on-line evaluation of pig carcass and meat quality (hereafter referred to as pork quality), and the conditions for their application were discussed. As the way pigs are raised (especially in terms of animal welfare and environmental impact), and more importantly, their perception of pork quality, is becoming increasingly important to consumers, the ideal grading of pigs should comprise pork quality aspects. As a result, a forwardlooking "overall quality" approach to pork grading was proposed herein, in which grading systems would be based on the shared vision for pork quality (carcass and meat quality) among stakeholders in the pig industry and driven by consumer expectations with respect to the product. Emerging new technologies provide the technical foundation for such perspective; however, integrating all knowledge and technologies for their practical application to an "overall quality" grading approach is a major challenge. Nonetheless, such approach aligns with the recent vision of Industry 5.0, i.e. a model for the next level of industrialization that is human-centric, resilient, and sustainable.
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Dates and versions

hal-04299155 , version 1 (22-11-2023)

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Attribution - NonCommercial - NoDerivatives

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Marjeta Čandek-Potokar, Bénédicte Lebret, Marina Gispert, Maria Font-I-Furnols. Challenges and future perspectives for the European grading of pig carcasses – A quality view. Meat Science, 2024, 208, pp.109390. ⟨10.1016/j.meatsci.2023.109390⟩. ⟨hal-04299155⟩

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