Where is the pork industry today? - Dr. Dustin Boler
Our guest this week is Dr. Dustin Boler who is a Meat Scientist with Topigs Norsvin. He earned undergraduate degrees at Purdue University (BS ’04) and graduate degrees at the University of Illinois (MS ’08, PhD ’11). Following graduation, he was on faculty at Ohio State and the University of Illinois, where his research focused on fresh pork quality. He has interacted with industry partners to evaluate the effects of farm practices on carcass characteristics and cutability and also focused on processed meat quality, issues relating to fat quality, and sensory and consumer acceptability of…
The skinny
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