Latest News From Anna Dilger - University of Illinois

You might encounter labels on pork products like ham, bacon and hot dogs that indicate they are ‘uncured.’ You would be forgiven if you were puzzled why these products appear the same color as traditional cured meats.

Despite their popularity, many people harbor some skepticism about hot dogs. They are unsure what exactly goes into this tasty treat. University of Illinois meat scientist Anna Dilger dives into what makes a hot dog.

Here's a look at five meat-buying approaches and the corresponding motivations behind these purchases. Dr. Anna Dilger shares a few insights about reaching consumers in these categories.

When you cook pork, how do you know when it's ready? In a recent survey, two-thirds of consumers used the color of cooked pork chops to determine when it was done. Now, you might be thinking…what’s wrong with that?

Have you seen the headlines that animal ag is going away and soon we will all be eating plant-based protein patties and cell-cultured meat? Some even think the time of animal ag is at an end. But is that the truth? 

Ask a group of meat scientists what the most important factor in determining meat quality is, and my bet is the most common answer you will hear is pH. Anna Dilger of the University of Illinois shares why that matters.

Ham is a popular tradition for many families during the holidays. Anna Dilger, a meat scientist at the University of Illinois, digs into the science and the art of what makes a good ham.

What pigs eat can alter the composition of their meat—and not just how much fat or protein they deposit. This has raised concerns about a component in swine diets—oxidized oils—and its effect on pork quality.

Tenderness is key to a great overall eating experience of pork.

A king-sized candy bar. A few more zeros in your bank account. A truck with more horsepower. Bigger is always better. But is that true when it comes to the size of pigs?