Anna Dilger's guest appearances

Anna Dilger

askACES

MeatsPad

Darin Detwiler

Lovie Smith

Jack Bobo

Brian Barnhart

Noah Hall

Brad McLeod

David Gerrard

Maria Ponce

Elizabeth Boyle

Erin Borror

Dean Kidwell

Steve Moose

Barbara Fiese

Hannah Holscher

Collette Kaster

OwlTail

In this episode we sit down with Dr. Anna Dilger, an Associate Professor of Meat Science and Muscle Biology at the University of Illinois, and we dive into policy, research, and pork quality. Dr. Dilger shares some suggestions for small and mid-sized meat processors who may use inexpensive tools like measuring pH to improve pork quality. Meat our guest: She is a graduate of Purdue University of the University of Illinois. Anna’s research focuses on how genetics and management of animals alters the quantity and quality of meat they produce, with a focus on pork quality. She serves on the Board of Directors of the American Meat Science Association and as President-Elect for the Council for Agricultural Science and Technology (CAST). You will learn about: 1. CAST 2. Policy in Agriculture 3. Pork quality 4. The toolbox for meat scientist 5. New recommendations for cooking pork 6. A pHmeter can save you from many headaches 7. Advocating for the meat industry and much more!

In this episode we sit down with Dr. Anna Dilger, an Associate Professor of Meat Science and Muscle Biology at the University of Illinois, and we dive into policy, research, and pork quality. Dr. Dilger shares some suggestions for small and mid-sized meat processors who may use inexpensive tools like measuring pH to improve pork quality. Meat our guest: She is a graduate of Purdue University of the University of Illinois. Anna’s research focuses on how genetics and management of animals alters the quantity and quality of meat they produce, with a focus on pork quality. She serves on the Board of Directors of the American Meat Science Association and as President-Elect for the Council for Agricultural Science and Technology (CAST). You will learn about: 1. CAST 2. Policy in Agriculture 3. Pork quality 4. The toolbox for meat scientist 5. New recommendations for cooking pork 6. A pHmeter can save you from many headaches 7. Advocating for the meat industry and much more!

From policy to pork quality – Dr. Anna Dilger

Dr. Anna Dilger, University of Illinois Professor of Meat Science, discusses the science behind processed meats and answers your questions about the link between processed meat and cancer, nitrates and nitrites, uncured meats, and more!

The Science of Processed Meats with Dr. Anna Dilger