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Feb 2, 2021

This is part one 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 discusses the term tenderness as it relates to consumer meat preferences.

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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