In this episode we sit down with Dr. Anna Dilger, an Associate Professor of Meat Science and Muscle Biology at the University of Illinois, and we dive into policy, research, and pork quality. Dr. Dilger shares some suggestions for small and mid-sized meat processors who may use inexpensive tools like measuring pH to improve pork quality.

Meat our guest: She is a graduate of Purdue University of the University of Illinois. Anna’s research focuses on how genetics and management of animals alters the quantity and quality of meat they produce, with a focus on pork quality. She serves on the Board of Directors of the American Meat Science Association and as President-Elect for the Council for Agricultural Science and Technology (CAST).

You will learn about:

1. CAST

2. Policy in Agriculture

3. Pork quality

4. The toolbox for meat scientist

5. New recommendations for cooking pork

6. A pHmeter can save you from many headaches

7. Advocating for the meat industry

and much more!