Browsing by Subject "Fleischreifung"

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Development of high quality niche products from local chicken and pig genetic resources
(2016) Muth, Philipp; Valle Zárate, Anne
This thesis indicates that the application of non-conventional and/or slow-growing pig and chicken genotypes alone does not guarantee a superior and/or distinctive meat color and quality of the products. It appears that the valorization of monogastric meat products through niche marketing is critically dependent on matching the respective genotype with appropriate production methods, thus, for instance, highlighting the need for producers to be discerning in regard to the choice of slaughter age and feeding strategy. In the case that these premises are implemented, a distinguished positioning of meat products derived from local pig and chicken genetic resources can be realized, and, expanded by standards that also take the social and economic dimensions of food value chains into account, translated into a common pool resource as a basis for an alternative food network. Efforts should then be directed toward the elaboration of stable distribution channels and effective governance structures in the respective food network.