Pork Fat Quality
Published on: 10/19/2010
Author/s : Andrzej A. Sosnicki, PhD., Dr. Neal Matthews, Brandon Fields, Steve Jungst (Pic North America)
Due to the severe economic crisis our industry has been enduring over the last two years, it is plausible to assume that a close collaboration between the many segments of our industry will only be accelerated. That evolution will, in turn, enhance the industry's ability to better develop and implement strategies to sustainably produce the most desirable carcass (raw materials) at the least cost. ...