Near-infrared spectroscopy (NIRS) can scan different part of the pig ears in order to classify carcasses in terms of high or low meat quality traits like fatty acid profile, fat depth, and lean and fat content. This process is more difficult on live pigs as they move around and have hair and pigmentation. Predicting carcass and quality traits can be difficult, so any technology that allows this is very beneficial. Results can be used for genetic selection and animal sorting. NIRS technology is becoming cheaper over the years and may be able to accurately measure quality early on.
Listen Up – Pig Ears Help Predict Quality (full article)
