This item was published during the term of a previous administration that ended in April 2007
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Scottish pork boosted by new study
27/07/2004
A
new
study published today on pig production methods will
help Scotland's farmers and processors produce pork with a
consistently high meat eating quality.
The Meat Eating Quality Project is a £500,000
Executive-funded project to investigate factors in the food
chain affecting the eating quality and consistency of meat
in the Scottish red meat sector.
The research was led by the Scottish Agricultural
College with significant input from QMS (Quality Meat
Scotland), the representative body for the red meat sector,
and major players in the meat industry. The pork component
of the project is the first to be completed but similar
trials are taking place for beef and lamb.
Speaking during a visit to a pig unit at Glamis Estate
in Angus, Ross Finnie, Minister for Rural Development
said:
"We are committed to working with producers and
processors to drive up the quality of Scottish produce.
This project provides an excellent example of joint working
- involving producers, processors, industry bodies and
academics - for the benefit of the industry and
consumers.
"Scottish meat already enjoys an international
reputation for quality. But we cannot afford to rest on our
laurels. It is important that we build on this reputation
and maintain our position amongst the best. Central to this
is the need to give consumers confidence in the quality of
Scottish meat. This project could make a significant
contribution towards achieving that goal.
"The results of the pig study are a welcome endorsement
of current production methods in the pig sector. They also
provide valuable information about the impact of slaughter
weights on eating quality, which could be to the commercial
advantage of the industry.
"I hope that the industry in Scotland will consider the
results carefully and it will lead to greater consistency
enhancing the market for Scottish pork."
SEERAD is funding the £500,000 project as part of the
programme of agricultural, biological and related
research.
The research is being carried out by the Scottish
Agricultural College in collaboration with the University
of Bristol, University of Newcastle, Scottish Food Quality
Certification and Biomathematics and Statistics Scotland.
Quality Meat Scotland has a vital industry role.
The interim results of the pig study were published at
the Royal Northern Agricultural Society Pig Conference on
31 March. The final beef and sheep results are expected to
be announced later in the summer.