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Main research question/goal

What is the effect of terminal sire line and in case of immunocastration, how does the timing of the second vaccination  affect meat quality? Is it possible to develop a fast detection method for measuring the meat quality objectively? What are the needs and demands of the stakeholders of the pork industry concerning tastiness and/or meat quality? In a 4-year research project, ILVO and Ghent University attempt to answer these pressing questions. The final goal: to increase the taste and technological meat quality of the current available pork meat in Flanders.


Research approach

The general aim of the project is to improve the taste and quality of the Flemish pork on the demands of the consumers and the producers. In this way, an added value can be created in the primary industry and a reduction of product losses can be avoided. This aim will be implemented in 5 objectives: 1) to chart the needs of the sector for both fresh and processed meat, and to map the demands of the Belgian consumer, 2) to implement a fast on-line determination of meat quality, 3) to produce more tasty and higher-quality pork meat via the choice of the terminal sire line and timing of immunocastration, without negative effects on zootechnical results and carcass quality, 4) to get insight into the variation of meat quality within the current offer of pork in Flanders according the lean meat percentage and sex of the most common sire lines, 5) to inform and improve awareness of the sector via  a guide for better-tasting and higher technological quality of pork.




Improved taste and quality are important for the whole pork industry, including breeding companies and pig farmers as well as consumers. The production of tasty and high quality pork can be valorised by applying guidelines for more tasty and higher quality pork, or by selecting carcasses with a better meat quality based on a fast and objective measuring method. This could generate a better price for the pig farmers and breeding companies. Production of tasty, high-quality pork can also create added value further in the chain, slaughterhouses, processing plants and retail, due to a reduction of product losses (which is economically and ethically important). By the high level of self-sufficiency (200%), it is also important to secure the international competitive position of the Flemish pork production by producing and marketing pork and pork products with "better taste and quality". A general improvement or guarantee of pork quality also offer an assurance to the consumer and contributes to the positive image of the Flemish pork industry.


Funding provider(s)
IWT - Instituut voor de aanmoediging door wetenschap en technologie in Vlaanderen

External partner(s)
Effective start/end date1/12/1630/11/20

ID: 4233604