Protein profiles for individual pigs enable producers to determine the cut of meat via genetics
(PHYSorg.com Biology)

EU research has investigated protein profiles for individual pigs so the producer will be able to determine the cut of meat from the genetics of the pig. With genomic analysis, there has been considerable progress made in determining the variability of genomes in all main livestock species. However, linking the genome with its phenotype in terms of meat quality and type for the producer remains challenging.