{"id":4968,"date":"2021-02-02T10:45:00","date_gmt":"2021-02-02T16:45:00","guid":{"rendered":"https:\/\/genus-develop.go-vip.co\/pic\/?post_type=resources&p=4227"},"modified":"2021-11-16T11:08:06","modified_gmt":"2021-11-16T17:08:06","slug":"the-squeal-0060","status":"publish","type":"resources","link":"https:\/\/genus-develop.go-vip.co\/pic\/resources\/the-squeal-0060\/","title":{"rendered":"Meat Tenderness: Consumer Preferences \u2013 Episode 60"},"content":{"rendered":"\n

14-minute listen<\/em><\/p>\n\n\n\nhttps:\/\/thesqueal.libsyn.com\/website\/the-squeal-0092-quality-weaned-pig-part-3-management-husbandry-practices-and-general-health-issues<\/a>\n\n\n\n

<\/div>\n\n\n\n

Part I of III: The pork consumer is the one that determines goals for the meat quality experts. It is important to ensure that consumers needs are met and that they continue to be satisfied with the product that is being offered. In this episode of The Squeal, meat quality experts discuss consumer preferences and how our industry can continue to deliver a high-quality product to buyers.<\/p>\n\n\n\n

Dr. Steven Longergan, Iowa State University; Brandon Field, PIC Applied Meat Science Manager; Dr. Andrzej Sosnicki, PIC Technical Services Director discuss the consumer desires when choosing to purchase pork at the grocery store.<\/p>\n","protected":false},"excerpt":{"rendered":"

14-minute listen Part I of III: The pork consumer is the one that determines goals for the meat quality experts….<\/p>\n","protected":false},"featured_media":5032,"template":"","meta":{"_acf_changed":false,"jetpack_post_was_ever_published":false},"resource-category":[109,128],"acf":[],"yoast_head":"\nMeat Tenderness: Consumer Preferences \u2013 Episode 60 - PIC North America DEV<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/genus-develop.go-vip.co\/pic\/resources\/the-squeal-0060\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Meat Tenderness: Consumer Preferences \u2013 Episode 60\" \/>\n<meta property=\"og:description\" content=\"14-minute listen Part I of III: The pork consumer is the one that determines goals for the meat quality experts....\" \/>\n<meta property=\"og:url\" content=\"https:\/\/genus-develop.go-vip.co\/pic\/resources\/the-squeal-0060\/\" \/>\n<meta property=\"og:site_name\" content=\"PIC North America DEV\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/PICNorthAmerica\/\" \/>\n<meta property=\"article:modified_time\" content=\"2021-11-16T17:08:06+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/genus-develop.go-vip.co\/pic\/wp-content\/uploads\/sites\/3\/2021\/11\/The-Squeal-PIC-podcast_web-1.png?fit=781%2C521\" \/>\n\t<meta property=\"og:image:width\" content=\"781\" \/>\n\t<meta property=\"og:image:height\" content=\"521\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/genus-develop.go-vip.co\/pic\/resources\/the-squeal-0060\/\",\"url\":\"https:\/\/genus-develop.go-vip.co\/pic\/resources\/the-squeal-0060\/\",\"name\":\"Meat Tenderness: Consumer Preferences \u2013 Episode 60 - 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