Pork is often viewed as a “middle-of-the-road” option. It is typically less expensive than beef, but more expensive than chicken. Where a beef steak is viewed as a luxury item or dining experience, pork is more of a staple food featured as
a variety of fresh and processed products at breakfast, lunch, and dinner. However, consumer demand for fresh pork like loin chops could be increased through pork quality improvement. Factors influencing the quality of fresh and processed pork were
discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Pork is often viewed as a “middle-of-the-road” option. It is typically less expensive than beef, but more expensive than chicken. Where a beef steak is viewed as a luxury item or dining experience, pork is more of a staple food featured as
a variety of fresh and processed products at breakfast, lunch, and dinner. However, consumer demand for fresh pork like loin chops could be increased through pork quality improvement. Factors influencing the quality of fresh and processed pork were
discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Pork is often viewed as a “middle-of-the-road” option. It is typically less expensive than beef, but more expensive than chicken. Where a beef steak is viewed as a luxury item or dining experience, pork is more of a staple food featured as
a variety of fresh and processed products at breakfast, lunch, and dinner. However, consumer demand for fresh pork like loin chops could be increased through pork quality improvement. Factors influencing the quality of fresh and processed pork were
discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Pork is often viewed as a “middle-of-the-road” option. It is typically less expensive than beef, but more expensive than chicken. Where a beef steak is viewed as a luxury item or dining experience, pork is more of a staple food featured as
a variety of fresh and processed products at breakfast, lunch, and dinner. However, consumer demand for fresh pork like loin chops could be increased through pork quality improvement. Factors influencing the quality of fresh and processed pork were
discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Pork is often viewed as a “middle-of-the-road” option. It is typically less expensive than beef, but more expensive than chicken. Where a beef steak is viewed as a luxury item or dining experience, pork is more of a staple food featured as
a variety of fresh and processed products at breakfast, lunch, and dinner. However, consumer demand for fresh pork like loin chops could be increased through pork quality improvement. Factors influencing the quality of fresh and processed pork were
discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Pork is often viewed as a “middle-of-the-road” option. It is typically less expensive than beef, but more expensive than chicken. Where a beef steak is viewed as a luxury item or dining experience, pork is more of a staple food featured as
a variety of fresh and processed products at breakfast, lunch, and dinner. However, consumer demand for fresh pork like loin chops could be increased through pork quality improvement. Factors influencing the quality of fresh and processed pork were
discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Pork is often viewed as a “middle-of-the-road” option. It is typically less expensive than beef, but more expensive than chicken. Where a beef steak is viewed as a luxury item or dining experience, pork is more of a staple food featured as
a variety of fresh and processed products at breakfast, lunch, and dinner. However, consumer demand for fresh pork like loin chops could be increased through pork quality improvement. Factors influencing the quality of fresh and processed pork were
discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Pork is often viewed as a “middle-of-the-road” option. It is typically less expensive than beef, but more expensive than chicken. Where a beef steak is viewed as a luxury item or dining experience, pork is more of a staple food featured as
a variety of fresh and processed products at breakfast, lunch, and dinner. However, consumer demand for fresh pork like loin chops could be increased through pork quality improvement. Factors influencing the quality of fresh and processed pork were
discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Pork is often viewed as a “middle-of-the-road” option. It is typically less expensive than beef, but more expensive than chicken. Where a beef steak is viewed as a luxury item or dining experience, pork is more of a staple food featured as
a variety of fresh and processed products at breakfast, lunch, and dinner. However, consumer demand for fresh pork like loin chops could be increased through pork quality improvement. Factors influencing the quality of fresh and processed pork were
discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Pork is often viewed as a “middle-of-the-road” option. It is typically less expensive than beef, but more expensive than chicken. Where a beef steak is viewed as a luxury item or dining experience, pork is more of a staple food featured as
a variety of fresh and processed products at breakfast, lunch, and dinner. However, consumer demand for fresh pork like loin chops could be increased through pork quality improvement. Factors influencing the quality of fresh and processed pork were
discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Pork is often viewed as a “middle-of-the-road” option. It is typically less expensive than beef, but more expensive than chicken. Where a beef steak is viewed as a luxury item or dining experience, pork is more of a staple food featured as
a variety of fresh and processed products at breakfast, lunch, and dinner. However, consumer demand for fresh pork like loin chops could be increased through pork quality improvement. Factors influencing the quality of fresh and processed pork were
discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.

Pork is often viewed as a “middle-of-the-road” option. It is typically less expensive than beef, but more expensive than chicken. Where a beef steak is viewed as a luxury item or dining experience, pork is more of a staple food featured as
a variety of fresh and processed products at breakfast, lunch, and dinner. However, consumer demand for fresh pork like loin chops could be increased through pork quality improvement. Factors influencing the quality of fresh and processed pork were
discussed with areas for needed future research highlighted.

Speaker: Dr. Anna Dilger is an Associate Professor at the University of Illinois.