WPX: How PIC’s Pork Chop Studio is transforming pork quality evaluationVideo: WPX: How PIC’s Pork Chop Studio is transforming pork quality evaluation
Today's consumers expect high quality flavorful protein options in an increasingly competitive marketplace and meeting that expectation starts with better data.
Clay Eastwood, PhD, applied meat scientist with PIC, was recently interviewed by The Pig Site’s Sarah Mikesell at the 2026 World Pork Expo in Des Moines, Iowa, US about how PIC's innovative imaging platform replaces subjective scoring with objective data, helping strengthen genetic selection for more consistent, high-quality pork