Organic Pork Research Articles

The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork.

Niche production is intended to produce premium pork, but several husbandry factors may affect the meat fatty acid composition and aroma. Fatty acid profile (by GC-FID) of raw meat and volatile compounds (by SPME-GC–MS) of cooked meat were analysed in loin samples from two pig genetic types-75% Duroc (Du) and 50% Pietrain (Pi) rossbreds that were slaughtered at different weights (90 kg and 105 kg, respectively) to achieve similar target carcass fatness, and the outcome carcasses were balanced for lean grade groups (<60% or ≥60% lean) within genotypes. Genetic type did not affect fatty acids (FA) profile of meat. The leaner meat had lower C12:0 and C20:3n − 3, lower saturated fatty acids (SFA) and higher MUFA/SFA ratio content than the fattier meat. Short-chain alcohols were lower in Pietrain and in leaner pork compared to the samples from Duroc crossbreds and fattier pork. A greater amount of hexane,2,4,4-trimethyl (an aliphatic hydrocarbon) but lower carbon disulphide (sulphur compound) content was detected in pork from leaner compared to fattier pork. Higher aromatics hydrocarbons were exclusively associated with Duroc crossbreds, and lower aliphatic hydrocarbons with pigs classified as fattier. Most of the volatile compounds detected in the present study came from lipid oxidation.

Credence cues of pork are more important than consumers' culinary skills to boost their purchasing intention

The role of consumers' culinary skills on purchasing cues of pork, with emphasis on niche demands (outdoor husbandry and/or certified organic), was assessed in cross-country regions of Spain (Catalonia and Aragon) and Portugal (North). A sample of 974 respondents answered an on-line survey with questions regarding consumer purchasing habits, product involvement and intrinsic and credence attributes. They also chose between two contrasting boneless pork loins and express willingness to pay (WTP) for different product scenarios with different pig farm facilities and for organic pork standards. Two optimal segments were identified based on food-related habits: ‘uninvolved’ and ‘innovative cook lovers’, both similarly balanced across socio-demographics, score for credence attributes or consumer involvement dimensions. Overall mean WTP premium across countries was 11.8% for marbled pork, 20.0% for outdoor pork and 24.3% for organic logo stamp. Credence cues of pork claiming health issues (absence of antibiotics and hormone residues) rather than consumers' culinary skills defined the WTP for niche pork in these regions.

Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry.

Simple SummaryConsumers associate product quality more and more with the extrinsic cues related to the way animals are raised (animal welfare), agrobiodiversity, and tradition. Consumers also favor the reduced use of additives in products. To support the preservation of the autochthonous pig breeds, which are used marginally due to their lower productivity, it is important to enhance the market potential and value of their products. In light of consumer preferences for organic farming and product naturalness, the present study was designed to develop a nitrite-free product (salami type of dry-fermented sausage) from Krškopolje pigs (autochthonous Slovenian breed) and to evaluate if and how the husbandry system (organic or conventional) affects its quality. Results of this study demonstrated softer texture and somewhat less tasty dry-fermented sausages from pigs that were held in organic husbandry. This result could be ascribed to more unsaturated fat and the fact that sausages were produced without additives with antioxidant capacity.Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the end of processing to characterize their quality. Dry-fermented sausages from organic pork retained more moisture, which resulted in higher water activity and softer texture (instrumental and sensory). They were more oxidized (higher thiobarbituric acid reactive substances (TBARS)), in agreement with more unsaturated fatty acid profile, a higher score for rancid taste, and a higher relative abundance of volatiles from lipid β-oxidation. Overall, dry-fermented sausages from organic pork had lower levels of volatile compounds, particularly, those originating from spices (despite the same quantity added) and lower levels of amino-acid degradation. Sensory analysis showed that dry-fermented sausages from organic pork had less intensive and vivid color, tasted more bitter and sour, and had more off-tastes. The observed differences could be related to initial differences in raw material (differences in meat pH and level of polyunsaturated fatty acids) affecting the process of fermentation.

Response of Soil Properties to Land Use Change from Wheat to Pig Production

A significant change in land use has been a continued increase in large, intensive outdoor pig production which is largely fueled by increased economic and market forces. While this change has solved the need for animal welfare, customer satisfaction of natural and organic pork and the need for reduced capital input to sustain business for farmers, the environment, however, stand at no gain to the present moment. Increased accumulation of N surplus in soil has continued to increase leaching propensity, threatening surface water pollution. In this study, an investigation was conducted at Field Research Unit, University of Leeds Farm Ltd to determine the possible changes on soil from transformation from wheat to pig production. Soil core samples were collected from two paddocks Gilt and Gilt Train each stocked with 30 gestating sows ha-1 for 3 and 2 weeks respectively, and from adjacent analogous field without animals (control) at 0-5 cm depth before and after the introduction of pigs. Soil pH, soil texture, soil moisture, soil dry matter, water holding capacity, soil organic matter and N mineralization were measured. Laboratory analysis on soil pH and soil texture indicated that there was no change in the two soil properties from before and after the introduction of pigs. One-way analysis of variance (ANOVA) conducted on samples before the pig introduction (n=18) to determine difference in space, indicated that moisture content (P 0.05) in any of the soil properties mentioned under the three soils treatments. One-way repeated measures ANOVA were also employed to determine change in time. Similar soil properties were compared and the results showed that, moisture content (P<0.0005), dry matter content (P<0.0005) and N mineralization (P<0.05) were statistically significantly different under soils in time. However, transformation did not elicit statistically significant change under soils in water holding capacity (P=0.905) and soil organic matter (P=0.477). Overall, this short term finding demonstrated that land use change from arable crop to outdoor pigs production had no effect on soil physical properties. Low organic matter deposition from the pigs had affected the rate of N mineralization and consequently the soil moisture and the dry matter content of the soils. Moisture content and dry matter could also be affected by the frequency and intensity of pigs treading, which causes compaction. Subsequent studies could measure compaction effect from outdoor pig system.

Consumers demand for products with animal welfare attributes

Purpose– The purpose of this paper is to assess Scottish consumers’ demand for animal welfare and organic pork. The paper also tried to answer the following questions: first, are animal-friendly pork and organic-pork complements or substitutes (competing)? Second, what is the relationship between pork products with different animal welfare labels (i.e. “freedom food” pork vs “specially selected pork”)? Third, does the demand for animal-friendly and organic pork vary with the level of deprivation of the area where consumers are living?Design/methodology/approach– The dataset used in the analysis is the Kantar Worldpanel dataset for Scotland, which contains weekly data of food and drink purchases for consumption at home, covering the period 2006-2011. The panel is representative of the Scottish population and covers about 3,694 households. The linear version of the almost ideal demand system was estimated. Then, the own- and the cross-price elasticities as well as the expenditure elasticities for the 22 food categories and products were computed.Findings– The results indicate that when the price of animal-friendly pork increases, consumers decrease their consumption of this product and substitute it by organic pork or regular pork, especially in the case of fresh pork, bacon and sausages. It was found that products with different animal welfare accreditation are substitutes in the eyes of Scottish consumers and are, therefore, competing for the market share of animal-friendly foods. The results also show that the demand for animal-friendly pork is more elastic in the most deprived areas in Scotland.Originality/value– To the best of the authors’ knowledge, this is the first study that estimates the demand for conventional, animal-friendly and organic pork using a scanner data in Scotland and controlling for the variation by area of deprivation.

Effect of organic and conventional rearing system on the mineral content of pork

Dietary composition and rearing regime largely determine the trace elemental composition of pigs, and consequently their concentration in animal products. The present study evaluates thirteen macro- and trace element concentrations in pork from organic and conventional farms. Conventional pigs were given a commercial feed with added minerals; organic pigs were given a feed based on organic feedstuffs. The content of macro-elements (Na, K, Mg and Ca) and some trace elements (Ni, Fe, Zn and Sr) in organic and conventional meat samples showed no significant differences (P>0.05). Several trace element concentrations in organic pork were significantly higher (P<0.05) compared to conventional pork: Cr (808 and 500μg/kg in organic and conventional pork, respectively), Mn (695 and 473μg/kg) and Cu (1.80 and 1.49mg/kg). The results showed considerable differences in mineral content between samples from pigs reared in organic and conventional systems. Our results also indicate that authentication of organic pork can be realized by applying multivariate chemometric methods such as discriminant analysis to this multi-element data.

Organic practices and gender are effective strategies to provide healthy pork loin

This study evaluated the influence of husbandry (organic feed and management but not free-ranging vs. conventional) and sex (barrows vs. gilts) on pork meat quality. A total of 60 Longissimus thoracis pork muscle samples from different 3-way crossbred genotypes were chosen from 3 conventional and 2 organic pig farms. Technological meat quality was measured at 24 h post-mortem and muscle fatty acid content and composition was analysed by gas chromatography. The loin from organic pigs at 24 h of retail display had lower pH, but it had no detrimental effects on drip loss. All the International Commission on Illumination colour attributes except meat lightness differed between husbandry systems. Moisture and crude protein content were lower whereas intramuscular fat content was greater in organic than in conventional pork. Total saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), polyunsaturated fatty acid (PUFA) and PUFA n-6 contents did not differ between husbandry systems, but total PUFA n-3 (mainly C18:3 n-3) were greater in organic than in conventional pork. Sex did not affect ultimate pH or meat colour attributes but barrows showed lower moisture and greater intramuscular fat than gilts. Total SFA and MUFA content were similar but all the PUFA (both n-6 and n-3) were lower in barrows than in gilts. These results suggest that some bioactive compounds from dietary origin, i.e., linolenic acid (C18:3 n-3) content from dietary vegetable oils (soybean or olive olein), might be used to highlight the nutritive value of (not free-ranging) organic pork meat. In addition, gilts were leaner than barrows and showed a more favourable PUFA/SFA ratio.

Effect of acid whey on physicochemical characteristics of dry‐cured organic pork loins without nitrite

SummaryThe present study deals with the effect of acid whey (AW) on physicochemical properties of non‐nitrite organic dry‐cured pork loins. The loins were divided into three experimental batches: with the curing mixture (C), with sea salt (S) and with sea salt combined with AW (SW). The evolution of physicochemical properties, colour, fatty acid profile and microbiological quality were assessed at 0, 30 and 90 days of refrigerated storage. Physicochemical parameters of dry‐cured organic loins were significantly (P &lt; 0.01) affected by treatment, storage time and the interaction between them. Sea salt in combination with AW was the most successful at reducing the browning reaction involved in the formation of dark colour in dry‐cured loins. Significant reduction in a* value (P &lt; 0.05) caused by replacement of curing salt by sea salt has been less pronounced in sample with AW. Storage diminished (P &lt; 0.01) initial differences in profile of SFA, MUFA and n‐3 induced by treatment method. AW added to uncured loins was able to protect PUFA against oxidation comparable to nitrite. The highest count of lactic acid bacteria (LAB) in dry‐cured loins with AW was accompanied by their lower pH (P &lt; 0.05).

Compositional Signatures of Conventional, Free Range, and Organic Pork Meat Using Fingerprint Techniques.

Consumers’ interest in the way meat is produced is increasing in Europe. The resulting free range and organic meat products retail at a higher price, but are difficult to differentiate from their counterparts. To ascertain authenticity and prevent fraud, relevant markers need to be identified and new analytical methodology developed. The objective of this pilot study was to characterize pork belly meats of different animal welfare classes by their fatty acid (Fatty Acid Methyl Ester—FAME), non-volatile compound (electrospray ionization-tandem mass spectrometry—ESI-MS/MS), and volatile compound (proton-transfer-reaction mass spectrometry—PTR-MS) fingerprints. Well-defined pork belly meat samples (13 conventional, 15 free range, and 13 organic) originating from the Netherlands were subjected to analysis. Fingerprints appeared to be specific for the three categories, and resulted in 100%, 95.3%, and 95.3% correct identity predictions of training set samples for FAME, ESI-MS/MS, and PTR-MS respectively and slightly lower scores for the validation set. Organic meat was also well discriminated from the other two categories with 100% success rates for the training set for all three analytical approaches. Ten out of 25 FAs showed significant differences in abundance between organic meat and the other categories, free range meat differed significantly for 6 out of the 25 FAs. Overall, FAME fingerprinting presented highest discrimination power.

Comparison of objective measures of pork colour traits during ageing of the longissimus muscle from pigs housed organically and conventionally

Pigs raised conventionally (n = 56) and indoors organically (n = 47) from different three-way crossbred genotypes were used to assess the capacity of pork colour attributes during ageing to discriminate between two methods of rearing pigs. Instrumental colour characteristics were measured on L. thoracis muscle from day 1 to 7 of storage, and the relative contents of metmyoglobin (MMb) and oxymyoglobin (MbO2) were estimated. The yellowness and chroma indices were lower in conventional than organic pork at all sampling times except on day 3 of storage. Lightness and hue angle were lower, whereas redness index was greater, in conventional than organic pork during all days of storage. Using MMb rather than MbO2 could be useful to highlight myoglobin oxidation in pork meat because it was weakly correlated with the measured CIELab colour attributes. Despite the differences in instrumental colour attributes, discrimination between conventional and organic (not free-ranging) pig husbandry was not possible. However, 3 days of storage combined the best colour (low hue angle and high redness index) and haeminic pigment balance (low MMb and high MbO2).

Carbon footprint of breton pâté production: A case study

This study targeted 9 different pork pâtés, produced with pork from different meat production systems (conventional, organic, and other quality certifications). Besides greenhouse gas (GHG) emissions, the study also included a detailed analysis of product nutrition. Results show that the GHG emissions range from 200 g CO2 e per 100 g of product for conventional pork pâtés and 330 g CO2 e per 100 g for organic pork pâtés. Results for organic pâtés are an indirect consequence of the lower productivity of swine feed ingredients. However, if the reference flow unit is nutritional indicator (e.g., calories, protein) instead of 100 g of product, results can be inverted. This fact highlights the difficulty of choosing a functional unit for studies on food products. The function of a food product is to provide quality nutrition, but because there are many different nutritional indicators, life cycle assessment practitioners normally use simple comparisons between amounts. This issue together with the choice of emissions allocation method between pork parts are the main sources of uncertainty. Also, the life cycle of pork production is the main hotspot in the C footprint, accounting for more than 80% of the total emissions. Energy spent for processing and packaging, the only life cycle step that the producer controls directly, accounts for less than 10% of the impact.

Comparison of lipid and protein oxidation, total iron content and fatty acid profile of conventional and organic pork

SummaryThe aim of the research was to compare differences in lipid and protein oxidation, total iron content and fatty acid profile in pork loin obtained from organic and conventionally reared pigs. The samples of organic meat were taken from breeding certified by the polish certifying body according to the Council Regulation (EC) no 834/2007 on organic production and labelling of organic products. The meat samples were examined at the following times post‐mortem: 2, 4, 7 days. Measurements of lipid oxidation showed that the organic meat samples were characterised by lower TBARS values during whole storage period (0.78–0.81 mg kg−1) compared with those of conventional system production (0.95–0.99 mg kg−1). Results of protein oxidation measurements of the organic meat sample were significantly lower (0.43 nmol mg−1 protein) at the beginning of experiment than those for the conventional meat sample (0.66 nmol mg−1 protein). It was also indicated that the production system had no effect on iron content and myoglobin oxidation during storage. In conclusion, obtained results pointed out that the organic pig meat was characterised by higher lipid stability during the whole storage time compared with meat from conventional production system.

Suitability of traditional and conventional pig breeds in organic and low-input production systems in Europe: Survey results and a review of literature

For many years, there has been debate about the suitability of traditional and conventional pig breeds in low-input and organic production systems. This review compiles reproductive and finishing performance of traditional and conventional breeds in low-input and organic production systems in Europe, based on literature studies and farm surveys until 2010. In comparison with traditional breeds, conventional breeds wean many piglets, have efficient and fast growth and lean carcasses. They thrive well in North West European climatic conditions with temperate summers and mild winters. Optimal housing may be indoors with outdoor runs, because this provides a controlled environment in which large litters are more easily managed. The lean meat of conventional breeds is suitable for the commodity organic pork market. Traditional breeds comprise a group of prolific breeds with good finishing performance (e.g. Saddlebacks, Pulawska) and breeds kept for special meat production (e.g. Ibérico, Cinta Senese). The prolific and leaner traditional breeds are suitable for commodity organic pork production, especially when crossed with conventional white boar breeds to give some extra leanness to the carcass. Special meat breeds are unsuitable for commodity organic pork production owing to their low fertility and high carcass fatness, but extra added value is obtained by their specific meat and fat quality.

A comparison of the Hungarian mangalitza and dutch organic pork chains

The aim of this paper is to present the Hungarian mangalitza pig and Dutch organic pig supply chains and, in interrogating the differences between the two sectors, to make suggestions for the efficient operation of the Hungarian mangalitza breeding sector. The information about the two was sourced by a depth interview and literature reviews. It is established that there are few similarities between the two segments. In both sectors, the pigs are kept outdoors in large paddocks, there are also National Associations: in Hungary, the Association of Mangalitza Breeders (NAMB), in The Netherlands, the Organic Pork Growers. They hold a general meeting every year, where they discuss issues such as volume, quality, price, marketing and the future challenges and opportunities. There is strong demand both for the mangalitza and also for Dutch organic pork products on foreign markets. The main difference between them is their information systems. In The Netherlands, information flows via FarmingNet, but in the mangalitza sector, no such system exists. Yet, such a system would represent a breaking point for the adequate flow of data and efficient production for the NAMB, because then, Hungarian farmers would be forced to supply data.

Discovering Niche Market: Consumer Preferences and Willingness to Pay for Organic Pork

With the concern for environmental quality and food safety, organic food products are becoming more important in the global market. In recent years the organic food industry has been expanding and sales of organic products have been increasing. Abundant studies have been done focusing on organic fruits and vegetables which focused on the shortage of organic live stocks. In this paper we focus our attention on organic pork products. Using a sample of 400 Thais consumers, this study proposes the contingent valuation (CV) technique to measure the willingness of individuals to pay a price premium for organic pork in Thailand. In order to obtain the mean ”willingness to pay” (WTP), a bivariate probit model was applied to provide information about the crucial variables that affect the WTP. The study revealed that variables that better approximate WTP are based on the lifestyle and knowledge about organic foods rather than the usual socioeconomic factors. The mean WTP on the premium price for organic pork is approximately 34.30 Bath per kg. In order to access the market potential this study shows that the suitable attributes of organic pork which is consistent with consumer preferences are composed of modernized and environmental packaging with special product details. Marketing this product to the buyer it should be set at a reasonable price. Stimulating the market should be done by doing sales promotion and public relations on a regularly basis. In addition, organic pork should be available in any places and convenient for customers to buy.

Improving meat quality of organic pork through post mortem handling of carcasses: An innovative approach

This study was conducted to examine the best combination of post mortem chilling, suspension and ageing in order to optimize tenderness of organic pork at slaughter, which may be tougher than conventionally produced pork, because of lower daily gain. Combinations of stepwise chilling with a holding period of 6h at 10°C or traditional blast tunnel chilling, suspension in the pelvic bone or Achilles Tendon and ageing 2 or 4days post mortem were tested. Stepwise chilling and ageing improved tenderness of the loin, and the effects were additive, whereas pelvic suspension was less effective in texture improvements, and non-additive to stepwise chilling. Stepwise chilling improved tenderness to a similar degree as can be obtained within 2–4days of extended ageing, however, the minimum temperature during the holding period seems to be crucial in order to obtain a positive effect of stepwise chilling, and it should be above 7.5°C.

Perceived quality in organic and conventional pork markets in Germany

Abstract Food choice and consumption are based on perceived product quality, consumer attitudes, socio-demographics as well as economic factors. This article analyzes the impact of quality characteristics, attitudes, and socio-demographics on consumption of organic and conventional pork. Data come from a German consumer survey. A bivariate ordered probit model is used to test the role of quality perception in explaining choice over organic versus conventional pork. Clear differences in consumers’ use of certain quality characteristics emerge as consumers perceive and evaluate conventional and organic fresh pork. Product appearance, perceived food safety, and production method are especially important characteristics. An increased consumption of conventional pork decreases the likelihood of consuming organic pork and vice versa.

Consumer Attitudes Towards Alternatives to Piglet Castration Without Pain Relief in Organic Farming: Qualitative Results from Germany

In order to avoid the occurrence of boar taint, castration of piglets without pain relief is a common practice in pork production. Due to increasing animal welfare concerns, the practice will be banned in organic agriculture from 2012 and alternative methods will have to be implemented. An important factor for the successful implementation of such alternatives is consumers’ acceptance of the methods, as consumers’ daily buying decisions are crucial to the further development of the organic pork sector. Thus, this paper explores organic consumers’ attitudes towards piglet castration without pain relief and three alternative methods and examines which aspects of these alternatives are important to consumers of organic products. The analysis of nine focus group discussions in Germany conducted in fall 2009 and involving a total of 89 participants, shows that castration without pain relief in organic farming was unacceptable for participants. Animal welfare, food safety, taste, and costs were principal aspects that participants used to assess the three alternatives. Participants had mainly favorable attitudes towards castration with anesthesia and analgesia. Although participants had some concerns regarding the fattening of boars (taste), there was openness towards this alternative due to its perceived naturalness. Immunocastration was seen quite critically because participants feared that this alternative might lead to (hormone) residues in meat. Overall, the results suggest that fattening of boars and castration with anesthesia and analgesia could be acceptable alternatives to consumers of organic pork.

Demand for value-added pork in Sweden: a latent class model approach

A choice experiment survey dataset is used to investigate heterogeneous preferences among Swedish consumers for attributes of pig production. To model the preferences, a random parameter logit model and a latent class model are estimated and compared. The comparison, based on predicted probability distribution, regression analysis of the probabilities, and investigation of the probability ratio, suggests that the latent class model is preferred to the random parameter logit model. Estimating a latent class model with three latent classes, using group dependent variables, i.e., class indicators, suggests that preferences may be characterized by food safety and animal welfare dimensions. Calculating the willingness to pay for the variables within each class, the author found that Class 1 is oriented towards animal welfare, Class 3 is oriented towards food safety, and Class 2 is intermediate of Class 1 and Class 3. Moreover, class membership and its implication for the assessment of organic pork are investigated. The respondents within the “food safety-conscious” class have a strong belief that organic food products are safer, though this class is also found to be the most price sensitive. The “animal welfare-conscious” respondents are also price sensitive, but to a lesser extent than the food safety-conscious consumers. Moreover, respondents that show a concern for animal welfare do not believe that organic pork is produced under more animal friendly conditions. The relatively large size of the animal welfare-conscious class and the negative perception of organic pork found in this group suggest that market opportunities exist for the marketing of animal welfare-certified products. [EconLit citations: C010; C500; Q100]. © 2010 Wiley Periodicals, Inc.

Assessing impacts of organic production on pork and beef quality.

Abstract Organic livestock farming is based on a low-input production method, aiming to provide meat of a high product and process quality rather than maximizing production. Such high meat quality corresponds to the expectations of consumers, who are both seeking a premium product and who are willing to pay premium prices. This review focuses on the question of whether organic pork and beef production currently meet consumer demands, and it elaborates the potentials and limitations for producing high-quality meats under the current organic framework. Although defined by specific and basic guidelines, organic livestock production is characterized by largely heterogeneous farming conditions that allow for huge differences in the availability of nutrient resources, the implementation of feeding regimes, the use of genotypes, etc., all of which variously impact meat production. Correspondingly, there is substantial variation in the quality of organic meat entering the marketplace. According to the available literature, the quality of organic pork and beef was inconsistent and often fell short of expectations, as it is often similar to the quality of conventionally produced meat. Obviously, organic guidelines play a minor role with respect to meat quality. On the other hand, there is evidence that less intensified production systems may present suitable preconditions that would yield meats of high eating quality assumed that the relevant pre- and post-farmgate factors are considered and balanced within quality assurance systems. However, the trade value of carcasses is determined primarily by lean meat and cut composition while qualitative traits of meat are of no relevance. Neither does continuous recording of qualitative traits take place nor is an outstanding meat quality rewarded by higher prices. Of the various parameters, the intramuscular fat is highly related to palatability traits in both pork and beef and could be used to distinguish between different levels of eating quality. Despite the fact that many consumers express their wish for high-quality meats, the payment and marketing systems counteract all efforts to follow consumer demands and fail to communicate adequately differentiated meat palatability. It is concluded that only a direct assessment of qualitative traits and a payment system that honours meat quality grades that are above average can contribute so as to improve the currently unsatisfying situation. This, however, requires a shift in the paradigm from a guideline-oriented to an output-oriented approach, and the implementation of a systematic approach for an effective and efficient balancing of the multiple variables and complex interactions within each farming system.