No matter the pork segment you\u2019re involved in, the pork consumer is the ultimate customer. Giving the consumer a positive eating experience benefits every pork producer.<\/p>\n\n\n\n
Pork processing and meat quality<\/strong><\/strong><\/p>\n\n\n\n This PIC Total Carcass Value Handbook, also referred to as the PIC Applied Meats Manual, includes information to add value to pork along every aspect of the supply chain, including live production, transportation and slaughter. The PIC Applied Meats team worked with industry professionals and academia to create the manual, which encompasses research findings and industry standards regarding meat quality in pork production and pork processing.<\/p>\n\n\n\n The manual includes guidelines about:<\/p>\n\n\n\n Click below to read or download the PIC Total Carcass Value Handbook.<\/p>\n\n\n\n This PIC Meat Quality Total Carcass Value Handbook represents our meat quality efforts in a manual to provide the industry with current, detailed information regarding total carcass value, improving meat quality and practical recommendations to manage it. This manual is a guide for meat quality in pork production.<\/p>\n","protected":false},"featured_media":5297,"template":"","meta":{"_acf_changed":false,"jetpack_post_was_ever_published":false},"resource-category":[137,135],"acf":[],"yoast_head":"\n\n