{"id":5549,"date":"2021-12-09T14:03:00","date_gmt":"2021-12-09T20:03:00","guid":{"rendered":"https:\/\/genus-develop.go-vip.co\/pic\/?p=5549"},"modified":"2022-01-06T12:44:53","modified_gmt":"2022-01-06T18:44:53","slug":"pic-publishes-guide-to-maximizing-pork-carcass-value","status":"publish","type":"post","link":"https:\/\/genus-develop.go-vip.co\/pic\/pic-publishes-guide-to-maximizing-pork-carcass-value\/","title":{"rendered":"PIC publishes comprehensive guide to maximizing pork carcass value"},"content":{"rendered":"\n<h5 class=\"has-text-align-center wp-block-heading\" id=\"h-online-manual-contains-practical-information-for-pork-processors-and-producers\"><em>Online manual contains practical information for pork processors and producers.<\/em><\/h5>\n\n\n\n<p><em>Hendersonville, Tenn.<\/em> [Dec. 9, 2021] \u2013 PIC (Pig Improvement Company) announces the PIC <a href=\"https:\/\/bit.ly\/3Db69A7\">Total Carcass Value Handbook<\/a>, a new business resource for pork processors and producers.<\/p>\n\n\n\n<p>\u201cThe new handbook covers the practical aspects of pork production and includes detailed information about total carcass value,\u201d says Andrzej Sosnicki, Ph.D., PIC Global Director of Technical Projects. \u201cReaders can learn how carcass value is quantified and how they impact value at their point in the supply chain.\u201d<\/p>\n\n\n\n<p>The PIC Total Carcass Value Handbook explains factors that contribute to pork lean and fat quality, including:<\/p>\n\n\n\n<ul><li>Genetics<\/li><li>Nutrition and diet formulation<\/li><li>Pig handling on the farm, during transportation and at the processing facility<\/li><li>Stunning, carcass handling and chilling<\/li><\/ul>\n\n\n\n<p>Many readers will be familiar with some of these factors from the PIC Pork Quality Blueprint,&nbsp;which was first published in 1996. The PIC Blueprint was one&nbsp;of the first documents to outline industry standards for pork quality. It has been adopted by several industry organizations as a guide, and&nbsp;the company&nbsp;continues to update the PIC Blueprint with new information as it becomes available. &nbsp;<\/p>\n\n\n\n<p>\u201cThe new handbook does not replace the PIC Blueprint,\u201d Sosnicki says. \u201cThe handbook expands on the PIC Blueprint concepts and provides detailed information to help our customers and partners achieve success.\u201d<\/p>\n\n\n\n<p>PIC\u2019s Applied Meat Science team developed the PIC Total Carcass Value Handbook using experience gained from the team\u2019s scientific in-house and collaborative research, as well as their work auditing and analyzing pork processing facilities.<\/p>\n\n\n\n<p>\u201cOur work has connected us with most of the top 150 pork production systems in the world. They often invite our team to examine their systems to ensure practices are up-to-date,\u201d says Sosnicki. \u201cThe information in the handbook is based not just on academic work but also on decades of experience.\u201d<\/p>\n\n\n\n<p>Pork producers, processors and other industry professionals can find information in the handbook that\u2019s relevant to their role in the supply chain. Examples include:<\/p>\n\n\n\n<ul><li>Tools and best practices for measuring aspects of pork quality such as pH, color, tenderness and marbling<\/li><li>Explanation of which aspects of pork quality are influenced at the farm and which are influenced in processing<\/li><\/ul>\n\n\n\n<p>\u201cThe PIC Total Carcass Value Handbook can help stakeholders realize the genetic potential of the pig,\u201d says Sosnicki. \u201cIt supports continuous improvement across the pork industry.\u201d<\/p>\n\n\n\n<p>Read or download the Total Carcass Value handbook at <a href=\"https:\/\/bit.ly\/3Db69A7\">pic.com\/total-carcass-value-handbook<\/a>.<\/p>\n\n\n\n<p>PIC (Pig Improvement Company) is the global leader in swine genetics. PIC provides genetically superior breeding stock to pig producers and supports with technical services to help them realize the genetic potential. PIC is a subsidiary of Genus, a UK-based company with a vision to pioneer animal genetic improvement to help nourish the world.<\/p>\n\n\n\n<p class=\"has-text-align-center\">###<\/p>\n\n\n\n<p>Images and Word document for download: <a href=\"https:\/\/bit.ly\/3DgDBoY\">https:\/\/bit.ly\/3DgDBoY<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Online manual contains practical information for pork processors and producers. Hendersonville, Tenn. [Dec. 9, 2021] \u2013 PIC (Pig Improvement Company)&#8230;<\/p>\n","protected":false},"author":431,"featured_media":5204,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[2],"tags":[134,132,133],"abs_type":[],"pro_group":[],"resource-category":[],"jetpack_publicize_connections":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v18.1 (Yoast SEO v19.10) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>PIC publishes comprehensive guide to maximizing pork carcass value - PIC North America DEV<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/genus-develop.go-vip.co\/pic\/pic-publishes-guide-to-maximizing-pork-carcass-value\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"PIC publishes comprehensive guide to maximizing pork carcass value\" \/>\n<meta property=\"og:description\" content=\"Online manual contains practical information for pork processors and producers. 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