A team of Ohio State researchers, led by Monique Pairis-Garcia and funded by Kraft Heinz, aims to solve the problem of aggression in sow group housing — and make the transition an easier one for producers, processors and the sows themselves.
The pork industry’s decision to convert to sow housing in recent years had been driven predominantly ethical concerns, but scientific research may yet help producers transition more easily to group housing and handle the new set of challenges it brings.
This month, to wrap up the magazine’s coverage of its 125th Anniversary, the editorial team decided to take on a bigger challenge: Select 25 individuals we expect will change the industry over the next decade or two.
In recent meetings with industry, the Food Safety and Inspection Service (FSIS) has been sharing how the agency will continue to use whole genome sequencing (WGS) to help meet its public health mission.
Pork belly softness is a major quality defect that has reduced processors’ and packers’ profitability because of its effect on fabrication efficiency, bacon shelf stability, sensory quality and bacon slicing yield.