{"id":8124,"date":"2022-10-04T13:43:00","date_gmt":"2022-10-04T19:43:00","guid":{"rendered":"https:\/\/genus-develop.go-vip.co\/pic\/?post_type=resources&p=8124"},"modified":"2022-10-11T13:46:16","modified_gmt":"2022-10-11T19:46:16","slug":"the-squeal-147","status":"publish","type":"resources","link":"https:\/\/genus-develop.go-vip.co\/pic\/resources\/the-squeal-147\/","title":{"rendered":"How Consumer Behaviors at the Dinner Table Influence Pork Production \u2013 Episode 147"},"content":{"rendered":"\n

19-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

The majority of meat consumers tend to include beef and chicken in their weekly recipes. Why do consumers not reach for pork products? According to current research at Texas A&M University, the answer could involve consumer mouth behavior. On this episode of The Squeal, Dr. Rhonda K. Miller (Meat Science Professor at Texas A&M), Jennifer Vahalik (General Manager & Chief Research Officer at U&I Collaboration, LLC) and Dr. Clay Eastwood (PIC Applied Meat Scientist) discuss consumer behaviors and the pork eating experience compared to other proteins.<\/p>\n","protected":false},"excerpt":{"rendered":"

19-minute listen The majority of meat consumers tend to include beef and chicken in their weekly recipes. 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