Proposing managerial measures to improve the pork meat business to boost consumption

Diana Cornelia Marin, Cosmina Andreea Chirila, Daniela Camelia Crisan, Andrea Corina Bărbos, Ana Lozici

Abstract


The research carried out at international, national and local level, on the quality of pork carcass and pork meat from different production systems: conventional, organic and alternative, have as a final result, obtaining of carcasses of different qualities depending on the investments made in the biological material that is exploited, technology used, processing methods, processing industry needs, but in most studies it is found that the meat obtained has a low water holding capacity and increased shear force. For better valorization, fattening farms need to implement a unique marketing management in order to penetrate the market with different types of meat, carcass or cut.

Keywords


measures; pork meat; improve; consumtion

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References


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LUCRĂRI ȘTIINȚIFICE MANAGEMENT AGRICOL

ISSN print 1453-1410
ISSN online 2069-2307
(former ISSN 1453-1410, E-ISSN 2069-2307)

PUBLISHER: AGROPRINT Timisoara, Romania
PAPER ACCESS: Full text articles available for free
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PUBLICATION LANGUAGE: English

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