Enhancing Pork Quality and Value Using Live Animal Ultrasound Technology for Better Breeding and Marketing Decisions

Award Information
Agency:
Department of Agriculture
Branch
n/a
Amount:
$346,000.00
Award Year:
2007
Program:
SBIR
Phase:
Phase II
Contract:
2007-02402
Agency Tracking Number:
2006-00153
Solicitation Year:
n/a
Solicitation Topic Code:
n/a
Solicitation Number:
n/a
Small Business Information
Biotronics, Inc.
1606 Golden Aspen Drive, Suite 104, Ames, IA, 50010
Hubzone Owned:
N
Socially and Economically Disadvantaged:
N
Woman Owned:
N
Duns:
n/a
Principal Investigator:
Doyle Wilson
President
(515) 233-4161
dewilson@biotronics-inc.com
Business Contact:
Doyle Wilson
President
(515) 296-4010
dewilson@biotronics-inc.com
Research Institution:
n/a
Abstract
Consumers and an ever growing segment of the pork industry know that more optimal levels of marbling must be put back into the high-value pork cuts. Biotronics, Inc. is developing technology to solve this problem by using real-time ultrasound to measure the percent of intramuscular (% IMF) fat in live pigs and hot carcasses. The premise of the project is that swine breeders can be rewarded financially for production of pigs resulting in higher levels of % IMF if the pork packing plant realizes premiums for their product. The project takes a twopronged approach, targeting both swine breeders and the pork packing industry. The platform for the instrument grading technology will be identical for the two segments of the industry. The project will refine research models to accurately characterize the % IMF levels in the pork longissimus dorsi muscle in live and hot carcasses, demonstrate an operational system using the technology in the packing plant, and document the anticipated economic impact of the technology for the packer and the swine breeder. Results of the project will allow swine breeders to make genetic selections for optimal levels of % IMF in their seed stock and will give the packing industry an accurate measurement of % IMF to sort and target higher value carcasses to niche markets. All segments of the pork industry will benefit, with the ultimate benefit to be realized by the consumer.

* information listed above is at the time of submission.

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