The Swine Nutrition Blackbelt Podcast - Dr. Drew Cassens: Improving Pork Quality | Ep. 151
Dec 26, 2024In 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!
What will you learn:
- Enhanced pork products
- Consumer perception factors
- Optimal pork cooking temperatures
- Meat quality comparisons
- Pork a versatile ingredient
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
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