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State of the Loin: Quality, Composition, Nutrition, Eating Experience, Value

Pork Quality Symposium

Wednesday, March 13, 2024
8:00 AM – 2:00 PM CST
Location: Monona Terrace Community and Convention Center, Ballroom B

    Chair(s)

  • BH

    Bailey Harsh, Ph.D

    Assistant Professor
    Department of Animal Science
    University of Illinois Urbana-Champaign
    Urbana, Illinois

Presentations:

  • 8:00 AM – 12:00 PM CST
    Pork Quality Symposium Introduction
  • 8:10 AM – 8:30 AM CST
    The Economic Situation of the Pork Loin: Economic overview of the myriad factors affecting pork loin value

    Speaker: Glynn Tonsor – Kansas State University

  • 8:30 AM – 9:15 AM CST
    The Pork Demand Situation: Consumer data and insights on pork loin purchasing and use patterns

    Speaker: David Newman – National Pork Board

    Speaker: Mia Newman – National Pork Board

  • 9:15 AM – 10:00 AM CST
    Consumer Perception of Pork Loin Palatability

    Speaker: Rhonda K. Miller – Texas A&M University

    Speaker: Anna Dilger, Ph.D – University of Illinois Urbana-Champaign

  • 10:00 AM – 10:15 AM CST
    Pork Quality Symposium Discussion

    Moderator: Collette Kaster – American Meat Science Association (AMSA) and Professional Animal Auditor Certification Organization

  • 10:15 AM – 10:30 AM CST
    Pork Quality Symposium Break
  • 10:30 AM – 11:00 AM CST
    How Has the Pork Loin Changed: Changes in muscle biology of the pork loin

    Speaker: Elisabeth Huff-Lonergan – Iowa State University

  • 11:00 AM – 11:30 AM CST
    Pork Benchmarking Survey: How do changes over time in retail pork loin products relate to consumer needs

    Speaker: Chad Carr – University of Florida

    Speaker: David Newman – National Pork Board

  • 11:30 AM – 12:00 PM CST
    Nutritional Value of Pork: Fat flavor research and communication strategies about the nutritional value of pork loin

    Speaker: Kristin Hicks-Roof – National Pork Board

  • 12:00 PM – 12:45 PM CST
    Pork Quality Symposium Lunch and Discussion
  • 12:45 PM – 2:00 PM CST
    Moderated Discussion: Top scientific questions to be answered about the pork loin and top research needs

    Moderator: Collette Kaster – American Meat Science Association (AMSA) and Professional Animal Auditor Certification Organization