Dr. Drew Cassens: Improving Pork Quality | Ep. 151

In this episode of The Swine Nutrition Blackbelt Podcast, Dr. Drew Cassens from Texas A&M Agrilife takes a closer look at the key factors that influence pork quality, including meat tenderness, consumer perceptions, and the best cooking methods. He shares insights on innovative techniques for improving pork products and how these advancements are shaping consumer satisfaction. Don't miss this essential episode—now available on all major streaming platforms! "Enhanced pork products retain more moisture and remain juicy even at higher cooking temperatures." Meet the guest: Dr. Drew Cassens is an Assistant Professor and Extension Meat Specialist at Texas A&M AgriLife, with extensive experience in meat science. He earned his Ph.D. from Oklahoma State University, focusing on meat quality. Dr. Cassens has held key academic roles, including Assistant Professor at Tarleton State University and has industry experience with Tyson Foods in Research & Development. Connect with our guest on Social Media: LinkedIn https://www.linkedin.com/in/drew-cassens-6aa1829b/ Click here to read the full research article! https://www.iastatedigitalpress.com/mmb/article/id/11598/ (00:00) Introduction (01:16) Enhancing pork products (05:20) Educating pork consumers (07:26) Understanding enhanced pork (08:34) Consumer perception research (10:06) Consistency in pork industry (10:08) Closing thoughts The Swine Nutrition Blackbelt Podcast is trusted and supported by innovative companies like: - Fortiva (https://fortivaimpact.com) - Jyga (https://jygatech.com/) - Kemin (https://www.kemin.com/swine) - Phibro (https://www.pahc.com/) 𝗟𝗶𝘀𝘁𝗲𝗻 𝗼𝗻 𝗔𝗽𝗽𝗹𝗲 𝗣𝗼𝗱𝗰𝗮𝘀𝘁𝘀, 𝗦𝗽𝗼𝘁𝗶𝗳𝘆 𝗼𝗿 𝗮𝗻𝘆 𝗺𝗮𝗷𝗼𝗿 𝗽𝗹𝗮𝘁𝗳𝗼𝗿𝗺. Instagram: https://www.instagram.com/swinecampus/ LinkedIn: https://www.linkedin.com/company/swinecampus/