As market weights continue to rise, a recent study evaluates whether modern chilling systems can keep up—and the results offer good news for meat quality.
We often hear that protein helps build muscles—but how do we actually know? Is it as simple as handing a few body-builders some pork chops and watching what happens?
Sows get sick despite our best efforts. But how does this impact the piglet — especially as it relates to muscle development, feed efficiency and meat yield and quality?
As meat scientists try to crack the code on producing highly desirable pork for consumers to increase the demand for pork products, how mouth behavior shapes consumer perception will be an important consideration.
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.
