Pork is one of the most eaten meats on the planet, but turning out consistently good pork is trickier than it sounds. Pigs raised in intensive systems are sitting ducks for oxidative stress, and that stress quietly chews through proteins and fats until the flavor, color, and tenderness that shoppers actually care about start to slide. One nutrient that keeps surfacing in this conversation is selenium, and the more you look, the more it seems the form of selenium matters almost as much as the dose. A recent multi-omics study took a hard look at selenium-enriched yeast, an organic form of the mineral, and what it does to meat quality…