This week our guest is Dr. Dustin Mohrhauser who is an Associate Pork Quality Manager at Smithfield Foods. He will share today with us about some routes for retail business to communicate with large pork processors when procuring fresh pork. Pork abscesses are not very common but may be formed due to lesions or vaccinations.

Meat our guest: Dustin earned undergraduate degrees (BS ’07) as well as graduate degrees (MS ’09, PhD ’13) at South Dakota State University. Following graduation, he started with Smithfield Foods as a Technical Services Coordinator and has since been elevated to Associate Pork Quality Manager. His responsibilities include providing a link between live production and fresh pork groups with an interest in maintaining and improving pork quality. In this role, Dustin has been involved in fresh pork research, sales and marketing support, and providing technical support related to meat quality concerns.

In this episode you will lean:

1. Communication channels

2. Quality defects in pork

3. Pork abscess

4. Customer feedback

5. Approaching a large pork processor