A review -: Production and processing in Australia:: Breeding for the needs of both

Apart from lean meat percentage, Australian pig breeders to date have placed little emphasis on processor requirements in their selection indices. Processor objectives will vary depending on their specific markets, i.e., fresh or processed products. Quality traits that can potentially affect processor profitability include meat and fat colour, water holding capacity, eating quality and processing yield. The decision to include any of these traits into the breeders' objectives is based on the relative economic importance of the trait, cost of measurement and its genetic architecture. In terms of genetic options for the improvement of processor objectives, the most rapid improvement would be through the elimination of the Halothane (Hal) gene in both maternal and terminal sire lines. With respect to continued genetic gain, measurement of both colour and pH of the longissimus dorsi muscle, 24 hours after slaughter on a proportion of carcasses, and the inclusion of these traits in selection indices is probably the most cost effective method of improvement of meat quality. In the longer term, marker assisted selection and the use of candidate genes may offer a cheaper and more effective alternative. However, in order to alter their programs, breeders require financial incentives, which do not exist under current payment systems.