Potential quality control tools in the production of fresh pork, beef and lamb demanded by the European society

This paper outlines potential tools that can be implemented in the production of meat animals to control fresh meat quality and hereby fulfil some of the customer demands expected to dominate the market in the years to come. The quality control tools in question cover the whole chain from conception to consumption and include selection of genotype, feeding strategy, production system, pre-slaughter handling, stunning method and slaughter procedure, which separately or in combination can be used to meet customer demands for safety, technological quality, eating quality and nutritional quality together with sustainable and ethic quality aspects.