NPPC Welcomes New Swine Inspection System, ‘Reflecting a 21st Century Industry’

Sep 18, 2019

artfotoss/iStock/Getty Images Plus photo

The U.S. Department of Agriculture’s Food Safety Inspection Service (FSIS) finalized today its New Swine Inspection System (NSIS).

“We applaud the USDA for introducing a new inspection system that incentivizes investment in new technologies while ensuring a safe supply of wholesome American pork,” said National Pork Producers Council President David Herring, a producer from Lillington, N.C. “The U.S. pork production system is the envy of the world because we continuously adopt new practices and technologies, while enhancing safety, quality and consistency. This new inspection system codifies the advancements we have made into law, reflecting a 21st century industry.”

The NSIS, which has been piloted at five pork processing plants, was developed overmany years of research and evaluation and recently received the endorsement of the National Association of Federal Veterinarians, highlighting the strong science-based approach used in designing the program.

Click here to see more...

Video: What Really Drives Meat Quality in Pork? - Dr. Yan Huang

In this episode of The Swine it Podcast Show Canada, Dr. Yan Huang from University of Arkansas explores how genetics, nutrition, and stress management shape pork quality. He explains how molecular pathways influence fat deposition, muscle growth, and meat flavor while balancing production efficiency. Listen now on all major platforms!

"The most important driver of pork quality. Feed plays a very important role in the meat quality."

Meet the guest: Dr. Yan Huang / yan-huang-77829421 is an Associate Professor in Nutritional Skeletal Muscle Biology at the University of Arkansas. With academic experience across China, South Korea, and the United States, his work focuses on the genetic and molecular regulation of muscle growth and fat deposition in swine. His research connects genetics, nutrition, and pork quality to improve production efficiency and consumer satisfaction.