AMSA Educational Webinar: Increasing consumer demand for fresh pork through pork quality improvement

  • Dates: 13 – 13 Dec, 2021


Pork is often viewed as a “middle-of-the-road” option. It is typically less expensive than beef, but more expensive than chicken. Where a beef steak is viewed as a luxury item or dining experience, pork is more of a staple food featured as a variety of fresh and processed products at breakfast, lunch, and dinner. However, consumer demand for fresh pork like loin chops could be increased through pork quality improvement. Factors influencing the quality of fresh and processed pork will be discussed with areas for needed future research highlighted.


Dr. Anna Dilger is an Associate Professor at the University of Illinois. She earned her BS and MS degrees from Purdue University and her PhD from the University of Illinois. Her research program focuses on improving the growth and efficiency of animal production and the quality of products produced. Being in Illinois, pigs and pork are a definite focus of her work. Anna is also an active teacher leading 4 different courses in her college and serving as the Undergraduate Coordinator for the Department of Animal Sciences. She also engages in outreach focused on communicating science to broad audiences serving as an AMSA representative to the Animal Frontiers management board and as the President-Elect of the Council for Agricultural Science and Technology.


This webinar is hosted by the American Meat Science Association (AMSA). The webinar is interactive and will last approximately 60 minutes including Q&A.  Registration is complimentary, but you must first register by clicking on the enrollment link: https://meatscience-org.zoom.us/webinar/register/WN_gEo9BqdZTxGg8SpD8opzLw. Once you have registered, you will receive an e-mail message confirming your enrollment status and information that you need to join the webinar.


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