On average, carcasses become 0.5 kg or 1.1 lbs heavier every year. This leads to challenges for processors during scalding and chilling as capacity is not matched to the extra weight. It can lead to lower meat quality, such as extra drip loss, muscle denaturation and paler meat color. In this Topigs Norsvin podcast, Matt Schulte, Meat Scientist, and Grant Walling, Senior Service Geneticist and Head of Meat Group, discuss these and other challenges and their solutions. They also talk about future quality challenges and the effects on quality and eating experience if carcass weight continues to rise.
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