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Food safety
Softness and tenderness
of QMP beef make dishes
taste unique
ing the slaughter age by control of the production
process, using achievements of the biological
progress for obtaining the slaughter weight
at the younger age. The QMP system also pays
attention to the impact of various programs of
commercial crossing and nutrition likely to have a
positive impact on the customer satisfaction. The
QMP system permits regional beef also, e.g. (from
Bieszczady, Warmia, Łąki Nadbużańskie, Kotlina
Kłodzka, etc.), and creates a basis for developing
local quality systems based on observance of the
production standards.
What are the benefits from
introduction of the QMP system?
The system provides retailers and consumers
with the guarantee and basis for greater confidence
in quality of Polish beef. QMP meat is tender,
juicy, satisfies the consumer’s expectations
to a large extent. QMP is the quality system
open to all representatives of the beef supply
chain. Meat marked with it is produced in the
holding, feed manufacturing plant, transport
and slaughterhouse to ensure higher juiciness
and tenderness of meat exceeding the commercial
quality standards commonly used in
the Polish market. The QMP standards were
created to achieve higher commercial quality
than the one which is currently present in the
production and processing chain. QMP marking
may 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
EC guidelines, 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. The simple QMP logo is to facilitate the
customer purchasing meat produced under the
system. It is to give confidence and assurance
that marked products have met the strict quality
criteria and may be easily identified.
In the future, it will be possible to purchase
beef with the QMP mark in most supermarkets
and independent meat shops which acquire
beef from meat producers keeping the QMP
standards. The Program is to incorporate major
store chains and restaurants into the project.
QMP beef is properly packaged and labelled, the
seller will always inform of it. Many shops will
carry out promotional campaigns that will help
consumers locate QMP culinary beef.
Greater awareness and better living conditions,
care for health make consumers have new
expectations when purchasing food. The consumer
expects that they will have “value added”
in purchased meat. Convenience of preparation,
nutritional and dietary values, good food, taste,
pleasure and good feeling resulting from good
food are a driving force for development of the
QMP culinary beef segment. Future consumers
will want something best from the point of
view of their expectations and benefits. Thanks
to the QMP system, the approach of Polish customers
towards purchasing beef should undergo
thorough change. This is an opportunity
of development for Polish culinary beef, a new
segment in this market.
Małgorzata Białasiewicz
Autumn 2011 39