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This week we welcome back our former guests to continue the conversation on pork quality. Dr. Travis Arp and Dr. Dustin Mohrhauser from USMEF and Smithfield Foods, respectively, talk about some of the challenges for the pork industry in terms of fat quality and how they tackle it on the frontline. Many countries pay close attention to the inbound quality of their pork products, and during this conversation we dive into how the industry is currently monitoring and evaluating these factors.
Today you will learn about:
1. Pork qualityΒ
2. FirmnessΒ
3. Export market
4. Iodine value
5. Asian markets
6. Control and verificationΒ
7. The role of genetics in pork quality
8. Swine nutrition
