PIC publishes comprehensive guide to maximizing the value of pork carcasses

PIC (Pig Improvement Company) announces the PIC Total Carcass Value Handbook, a new business resource for pork processors and producers.

“The new manual covers the most important aspects of producing pork that is sustainable, profitable and affordable for everyone in the pork production chain,” said Andrjez Sosnicki, Ph.D., PIC Technical Director of Applied Meat Science. “Readers can learn how carcass value is quantified and how it impacts value at their point in the supply chain. “

The PIC Total Carcass Value Handbook explains the factors that contribute to pork lean and fat quality, including:

  • Genetic
  • Nutrition and diet formulation
  • Handling pigs on the farm, during transport and at the processing plant
  • Stunning, carcass handling and chilling

Many readers are familiar with these factors from the PIC Master Plan for Animal Welfare and Meat Quality, which was first published in 1996. The PIC Master Plan was one of the first documents to define the guidelines. industry standards for pork quality. It has been adopted by several industry organizations as a guide, and the company continues to update the PIC Master Plan with new information as it becomes available.

“The new manual does not replace the PIC Blueprint,” says Sosnicki. “The manual expands on the concepts of the PIC Blueprint and provides detailed information to help our customers and partners be successful. “

PIC’s Applied Meat Science team developed the PIC Total Carcass Value Handbook using the experience gained through the work of the pork processing facility audit and analysis team.

“Our work has brought us into contact with many of the top 150 pork production systems in the world. They rely on us to scrutinize their systems to make sure practices are up to date, ”says Sosnicki. “The information in the manual is based not only on academic work, but also on decades of experience. “

Pork producers, processors and other industry professionals can find information relevant to their role in the supply chain in the manual. Examples include:

  • Industry references that can be used to calculate the potential impact of capital improvements, process upgrades, or regulatory changes
  • Tools and best practices for measuring aspects of pork quality such as pH, loin depth, tenderness and marbling
  • Explanation of aspects of pork quality that are influenced on the farm and those that are influenced during processing

“The PIC Total Carcass Value Handbook can help stakeholders realize the genetic potential of pigs,” says Sosnicki. “This supports continuous improvement throughout the pork industry. “

Read or download the Total Carcass Value Handbook at pic.com/total-carcass-value-handbook.

PIC is a world leader in swine genetics. PIC provides genetically superior breeders to pig farmers and supports them with technical services to help them realize genetic potential. PIC is a subsidiary of Genus, a UK-based company whose vision is to pioneer animal genetic improvement to help feed the world.

SOURCE: PIC


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