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Feb 16, 2021

This is part three of a three part series on meat tenderness with Dr. Steven Lonergan (Iowa State University), Brandon Fields, (PIC Applied Meat Science Manager), and Dr. Andrzej Sosnicki (PIC Technical Services Director). In this episode the group takes a look at animal handling, standards of practice, and carcass handling.

At PIC, our goal is to make our customers the most successful pig producers by providing them with the best genetics. We know our business success depends on yours.

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