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Dr. Ben Bohrer: Pork Quality Parameters | Ep. 262
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In this episode of The Swine it Podcast Show, Dr. Ben Bohrer from Ohio State University discusses the factors influencing pork quality and consumer eating experience. Dr. Bohrer explores meat palatability and challenges in the pork industry and provides valuable insights into improving consumer pork products. Tune in to the episode on all major platforms to learn more.
"What determines a positive eating experience of pork products is largely the product's tenderness, juiciness, and flavor."
- (00:00) Introduction
- (03:19) Meat palatability factors
- (11:00) Pork quality parameters
- (16:30) Challenges in pork grading systems
- (20:24) Plant-based meat analogs
- (30:00) Feed efficiency and meat quality in pigs
- (37:54) Final three questions
Meet the guest: Dr. Ben Bohrer is an Assistant Professor of Meat Science and Muscle Biology at Ohio State University. Dr. Bohrer holds a Ph.D. in Animal Sciences from the University of Illinois and an M.S. and B.S. from Ohio State. His research provides valuable insights into improving pork products.
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