Both the professionals and the consumers of the swine industry must agree that pork carcass is a complex topic. Firstly, because its quality is influenced by several factors, beginning with the selection of the pigs that exhibit the characteristics we want in the final product. Secondly, because the agents along our supply chain may view quality from different perspectives and focus on different attributes. With all of that in mind, today's guest, Dr. Manuel Juarez, sheds light on what we should know about the quality attributes of pork. With an outstanding career built on the matter, Dr. Juarez explains what the definition of phenomics is, how we can measure pork quality, and what we can look forward to when it comes to the characteristics of pork product.  

"Meat quality can be subjective: what a producer believes to be good carcass quality can be different from what a consumer does. Some people may even say that good quality is anything that somebody is willing to pay for." - Dr. Manuel Juarez

What you’ll learn:

• (00:00) Highlight
• (01:25) Introduction
• (04:32) The definition of phenomics
• (10:12) How can we determine pork quality?
• (16:32) How will meat quality change in the future?
• (26:37) Key insights on pork carcass quality
• (28:15) Final three questions

Meet the guest: Dr. Manuel Juarez

Experience

• Current: Livestock Phenomics Scientist at Agriculture and Agri-Food Canada

Background

• M.B.A., Agri-Food Sector (EOI)
• Ph.D., Animal Production and Genetics (Universidad de Sevilla)
• B.Sc., Veterinary Science (Universidad de Cordoba)

Connect with the guest!

𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.

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