Abstract
An illustrative overview is given of the history of meat products, emphasizing the present situation. Three different consecutive and complementary periods can be defined in terms of realisations, threats and opportunities. The “Quality” period started about 15 years ago and was characterised by the introduction of the ISO Quality Systems Standards. A trend from product control towards system control for guaranteeing Food Safety and Quality was obvious. The “Food Safety” Period started with the introduction of HACCP. Pushed by Food Safety scandals this period is characterised by a growing influence of authorities and legislation besides an increase in distribution requirements. The “Nutrition and Health” period has only just started. Global health problems related to food and the (potential) answers of the meat industry are highlighted. For meat products the energy (fat) level, the sodium level and fat quality in terms of fatty acid composition are the main priorities.
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