The Swine it Podcast Show Canada - Dr. Ben Bohrer: Improving Pork Eating Quality | Ep. 177

In this episode of The Swine it Podcast Show Canada, Dr. Ben Bohrer from The Ohio State University discusses what shapes consumer experience with pork. He explains why juiciness and flavor matter, how stunning and chilling affect pork quality, what consumer research reveals about pork chops, and why education and guidance on pork preparation are critical to improving demand. Listen now on all major platforms!

What you'll learn:  

• Consumer eating experience
• Pork flavor factors
• Processing improves quality
• Consumer expectations
• Future pork research

Meet the guest:

Dr. Ben Bohrer is an Associate Professor of Meat Science and Muscle Biology at The Ohio State University and Owner/Operator of Meat Science Solutions, LLC. He earned his Ph.D. in Animal Sciences from the University of Illinois at Urbana-Champaign and his M.S. and B.S. from The Ohio State University. His work connects animal science, food science, meat quality, processed meats, and consumer eating experience. Learn more from Dr. Ben Bohrer on The Swine it Podcast Show Canada, available on all major platforms. 

Liked this one? Don’t stop now, here’s what we think you’ll love!