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Food safety
facturing plant, transport and slaughterhouse
designed in such a way so as to ensure higher
juiciness and tenderness of meat significantly
exceeding the commercial quality standards
commonly used in the Polish market. The QMP
standards were developed with an objective of
achieving higher commercial quality than the
one currently occurring in the entire chain of
production and processing. The QMP standard
with regard to marking provides an opportunity
to emphasize the origin of the product. Regional
designations may be developed. The origin of
the product shall not constitute the major feature
of the message, in accordance with guidelines
laid down by the European Commission
but will be an additional information. If a given
head of cattle does not meet the quality requirements,
meat obtained from this head will not be
granted the QMP System quality mark.
Apart from meeting the criteria resulting
from the meat quality standards, there is also a
fully open and controlled chain from the manufacturer,
through slaughtering to shop counters.
This is a voluntary program with the standards
regarding animal breeding, rearing, nutrition,
transport, meat production complying with EU
law and with the Polish standards.
The highest quality is
customers’ satisfaction
Today, the strategies in the beef market in
Poland are adjusted to the needs and expectations
of the next link in the supply chain. This
myopia obstructs building of long-term actions
and strong ties between breeders, processors
and distributors. It obstructs production of beef
with quality desired by consumers. In business
relationships between the participants in the
chain of production and supply of beef to the
market there are no requirements that enable
better adjustment of the product to the requirements
of consumers. The QMP system provides
a basis for changing this myopic attitude and
building long-term relationships between producers
of cattle, meat plants and distributors. It
guarantees production of tender, juicy and tasty
beef which consumers want.
This is confirmed by the results of the research
project entitled “Optimisation of beef production
in Poland in accordance with the “from fork
to farm” strategy”, which has been lasting for almost
two years already. Within the framework of
the project, research is carried out at each stage
of the supply chain. Analysis covers barriers, the
Maybe some beef dish for today’s lunch?
Autumn 2011 37