Dr. Anna Dilger is an assistant professor of Muscle Biology and Meat Science in the Department of Animal Sciences at University of Illinois. For more information, contact Dr. Dilger at (217) 333-3986
Grilling is a commonly accepted cooking method used in meat quality research due to its short cooking time and affordability. However, grilling presents a number of challenges to ensure accurate and precise end-point temperatures, even when executed well. When monitoring internal temperature, the end-point temperature is dependent on correct thermometer placement.
Potential economic differences between current American fabrication specifications and Asian-inspired specifications are worth investigating as exports are a vital component to the American swine industry.
