Neal Matthews, PIC: “Achieving that perfect piece of pork”

Being a meat scientist at a breeding company requires a lot of patience. After all, most work focuses on a phase long before conception, yet the result that counts can only be fully appreciated after slaughter and processing. Neal Matthews, PIC, explains how careful genetic selection can lead to a delicious piece of pork. Genetic companies have been breeding for improvements in litter size and feed efficiency for nearly three decades. Today’s genetics are capable of producing 30 pigs/sow/year