Over the past 15 years, the emphasis on selecting for leaner pigs with larger loineye areas and high percent lean cuts has resulted in meat with lower water-holding capacity, lower intramuscular fat (IMF), and lower scores for juiciness, flavor and overall pork quality. Swine breeders need a genetic… More

Consumers and an ever growing segment of the pork industry know that more optimal levels of marbling must be put back into the high-value pork cuts. Biotronics, Inc. is developing technology to solve this problem by using real-time ultrasound to measure the percent of intramuscular (% IMF) fat in… More

Determining meat quality attributes in food animals is essential for genetic selection, sorting, and marketing. Ultrasound techniques have the potential to benefit the swine industry for improvements in both quality and yield measures by non-destructive means. There is a need to continually improve… More

Determining meat quality attributes in food animals is essential for genetic selection, sorting, and marketing. Ultrasound techniques have the potential to benefit the swine industry for improvements in both quality and yield measures by non-destructive and non-invasive means. Biotronics, Inc. has… More