AMSA Educational Webinars

Most Recent AMSA Webinars

Increasing consumer demand for fresh pork through pork quality improvement

Factors influencing the quality of fresh and processed pork were discussed with areas for needed future research highlighted.

 

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 were discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Activists Update/Watch

Increasing consumer demand for fresh pork through pork quality improvement

Factors influencing the quality of fresh and processed pork were discussed with areas for needed future research highlighted.

 

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 were discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Career Development

Increasing consumer demand for fresh pork through pork quality improvement

Factors influencing the quality of fresh and processed pork were discussed with areas for needed future research highlighted.

 

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 were discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Food Animal Antibiotic Use

Increasing consumer demand for fresh pork through pork quality improvement

Factors influencing the quality of fresh and processed pork were discussed with areas for needed future research highlighted.

 

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 were discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Food Safety

Increasing consumer demand for fresh pork through pork quality improvement

Factors influencing the quality of fresh and processed pork were discussed with areas for needed future research highlighted.

 

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 were discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Industry Updates

Increasing consumer demand for fresh pork through pork quality improvement

Factors influencing the quality of fresh and processed pork were discussed with areas for needed future research highlighted.

 

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 were discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Meat in the Diet

Increasing consumer demand for fresh pork through pork quality improvement

Factors influencing the quality of fresh and processed pork were discussed with areas for needed future research highlighted.

 

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 were discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Quality

Increasing consumer demand for fresh pork through pork quality improvement

Factors influencing the quality of fresh and processed pork were discussed with areas for needed future research highlighted.

 

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 were discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Sensory

Increasing consumer demand for fresh pork through pork quality improvement

Factors influencing the quality of fresh and processed pork were discussed with areas for needed future research highlighted.

 

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 were discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Sustainability

Increasing consumer demand for fresh pork through pork quality improvement

Factors influencing the quality of fresh and processed pork were discussed with areas for needed future research highlighted.

 

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 were discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

USDA