Sep 22, 2026 · 31 min · 19 segments
Dr. Phil Bass and Sharon Beals are joined by Dr. Anna Dilger to talk about pork quality, changing consumer habits, leadership, and the role of enthusiasm in science and education. Dr. Dilger also…
Anna DilgerGuestPhil BassHost
Sharon BealsGuestWell, so you've mentioned last time you and I talked, we talked about degree of doneness and cooking pork and how important it is not to overcook pork.
But you mentioned poor quality and muscle metabolism and muscle growth and things like that.
And so, yeah, thinking through, we have six posters here at RMC and five of them.
And so probably the biggest issue that we're focused on right now is that concept that even though we've asked people to cook pork to 145, and even though we have the data to show that it makes a better eating experience, we are still seeing declines in fresh pork consumption.
Well, so you've mentioned last time you and I talked, we talked about degree of doneness and cooking pork and how important it is not to overcook pork.
But you mentioned poor quality and muscle metabolism and muscle growth and things like that.
And so, yeah, thinking through, we have six posters here at RMC and five of them.
And so probably the biggest issue that we're focused on right now is that concept that even though we've asked people to cook pork to 145, and even though we have the data to show that it makes a better eating experience, we are still seeing declines in fresh pork consumption.
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