Dr. Ben Bohrer: Pork Quality Parameters | Ep. 262

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 questionsMeet 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.The Swine it Podcast Show is trusted and supported by innovative companies like:- Bioverse- Vaxxinova- AB Vista- dsm-firmenich- MetaFarms- Adisseo- SunHy- Anitox- AcuFast- Trouw Nutrition- FeedFloAre you ready to unleash the podcasting potential of your company? wisenetix.co/custom-podcast𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺.Instagram: The Swine it Podcast ShowLinkedIn: Swine it Podcast