Beef DNA profiling to be studied
While the use of DNA profiling as an additional measure to protect the good name of Scotch beef from counterfeit sales has long been spoken about, a feasibility study into such an approach is now being launched by Quality Meat Scotland.
Announcing the move, QMS chairman Jim Mclaren said that his organisation had worked hard with other sectors of the red meat industry to develop the Scotch beef brand – and earn its recognition as an icon of quality.
“Crucially, our industry’s brand is underpinned by a world-leading, wholeof-life, whole-chain qual- ity assurance programme – from farm to processor. Our beef producers in Scotland benefit from a price premium for their beef and it is vital this valuable reward for the work they do to deliver a quality product, is not undermined.”
The industry, he said, must be able to robustly defend the integrity of the brand and all that sets it apart, from any unscrupulous activity.
Emphasising that there are many steps already in place to prevent fraud, Mclaren said the introduction of a DNA monitoring program mewould further strengthen the checks already in place to underpin the integrity of the Scotch Beef PGI brand.
“Consumer trust is a key aspect of our Scotch Beef PGI brand and protecting the brand is vitally important,” added Mclaren.
The feasibility study will identify the potential benefits of DNA traceability system and investigate how such a system should be implemented and where the samples should be taken.