As more niche and export markets expand, pork quality is quickly becoming an important factor for specialists in the industry to consider.

That topic, as well as muscle-quality attributes and market developments, will be discussed in a program hosted by the Iowa Pork Industry Wednesday.

The program, which will be held in the Scheman Building, will include “what [topics] are, how we measure them and the significance to pork producers,” said Bob Lyon, agricultural specialist at the Iowa Pork Industry Center.

People in the industry can benefit from attending the program, said Sherry Hoyer, communications specialist for the Iowa Pork Industry Center.

“[Pork producers] need to realize what is coming so they can begin to prepare for that as they come to it down the road,” she said. “Meat-quality factors are definitely coming into play.” Those factors include the color of the product, fat and pH levels.

For the general public, the seminar will present information in a non-threatening and educational manner, Hoyer said.

“Anybody could come and walk away with a greater appreciation for what producers do,” she said.

Speakers and topics include:

* Keith Keogh, California Culinary Academy — “Importance of taste and texture in consumer satisfaction.”

* Robert Kauffman, University of Wisconsin, and Ken Prusa, Iowa State — “Measuring pork quality and the importance of ultimate pH.”

* Rodney Godwin, National Pork Producers Council — “Impact of genetic selection on meat-quality parameters.”

* Steve Price, Royal Berkshire Program — “Using genetic characteristics for market differentiation.”

* Leonard Huskey, Swift & Co. — “Animal and carcass handling impacts on meat quality.”

There also will be a panel discussion on “Who is responsible for muscle quality in the pork chain?” Robert Kauffman of Cedar Rapids and Ken Prusa of Ames will serve as moderators.

Registration begins at 8:30 a.m. Wednesday in the Scheman Building, and the cost is $25.

For more information, call the Iowa Pork Industry Center at (800) 808-7675.