MeatsPad

In this episode of the Meatspad Podcast, we’re joined by Dr. Wes Schilling, Professor of Meat Science, Sensory Science, and Food Chemistry at Mississippi State University. With years of industry experience and a hands-on teaching approach. We dive into the use of phosphates in meat products, what they do, their limitations, and why they’re essential for improving product quality. Don’t miss this e...

n this episode of MeatsPad, we welcome Anne-Marie Roerink, president of 210 Analytics, to discuss key trends and challenges in the meat and food retail industry. We explore work-life balance, the meat supply chain, food delivery, market pricing, and industry leadership. Anne-Marie shares her insights on overcoming obstacles and why passion for what you do makes all the difference. Join us for an i...

This week on MeatsPad , we’re joined by Dr. Aeriel Belk from Auburn University, an expert in meat science and food safety microbiology. Dr. Belk discusses the fascinating world of microbiomes in animal science, explaining what a microbiome community is and its significance in meat science. She highlights how microbiomes play a crucial role in meat spoilage, pathogens in slaughter facilities, and d...

In this episode, we are honored to welcome Dr. Ruth Woiwode, a distinguished expert in Animal Behavior and Welfare, as well as Nebraska's Animal Care and Handling Specialist. Dr. Woiwode serves as an Assistant Professor and is actively engaged in leading animal welfare research and comprehensive outreach initiatives throughout the state. She holds certification from PAACO in animal welfare aud...

In this episode, Erick Mittenthal, the Chief Strategy Officer at The Meat Institute, joins us to discuss the organization's long history and its efforts to support education within the meat industry. He explains the role of the Protein PACT, their work with small businesses, and the institute's various collaborations. Mittenthal emphasizes the importance of consumer data on key issues that build c...

In today's episode, we are joined by Kadie Graves, an at-large director on the American Meat Science Association's Student Board. Kadie introduces "Meat the Truth," a student-led initiative aimed at debunking myths and sharing accurate meat science information through social media. We discuss how the project uses engaging templates to communicate scientific truths about meat production, consumptio...

In this episode, Dr. Francisco Najar teams up with Dr. Kathleen Wolff to interview J.D. Julie Anna Potts, President and CEO of the Meat Institute. The discussion highlights Julie’s impactful leadership and her vision for the future of the meat industry, with a focus on initiatives like the Protein PACT and Emerging Leaders Program.

In this episode, we are joined by Klae O’Brien, lead author of a groundbreaking study on consumer perceptions of grass-fed beef. Published in the Journal of Applied Communications, the study examines how factual information can reshape consumer opinions about beef labeling. Klae shares fascinating insights into how presentation formats impact consumer trust and what the meat industry can learn fro...

In today’s episode, we’re joined by Dr. Gregg Rentfrow, a seasoned meat scientist with over 36 years of expertise. He shares his expertise on seam butchery, tips for creating visually stunning cuts, and insights into the evolving world of meat science education through his globally popular videos. We also explore barbecue traditions across the U.S. and Kentucky’s Barbecue Boot Camp. Whether you’re...

In this episode, we dive into the multifaceted beef world with Dr. Molly McAdams, Executive Vice President of the Texas Beef Council. Dr. McAdams shares insights into the council’s efforts to promote beef across Texas, including the unique challenges of catering to a growing and diverse population. We explore strategies for engaging modern consumers, the importance of regional branding, and how th...

The 77th RMC concluded with Dr. Francisco Najar and Phill Bass reflecting on the impactful exchange of ideas that took place. Experts and industry professionals discussed pressing topics, emphasizing the future of meat science. The conference not only encouraged technical innovation but also strengthened collaborations between academia and industry. As the RMC wraps up, participants depart with ne...

In today's episode, we have Dr. Derris Burnett, who uses immersive, hands-on experiences to revolutionize agricultural education, yielding meaningful outcomes. By providing initiatives like MANRRS he aims to transform agricultural education, giving minority students opportunities that break barriers and foster inclusive growth. Dr. Burnett's approach centers on impactful learning experiences, His...

Join us as we welcome Dr. Steven Lonergan, a prominent expert in meat science and global food policy. We will discuss the importance of asking key questions to students, clients, and customers about their goals and motivations for achieving them and how students can learn to apply these questions. Dr. Lonergan brings invaluable insights into the intersections of technology and education. Don't mis...

In this episode of Meatspad, we’re joined by Dr. Derico Setyabrata, an assistant professor of Animal Science at the University of Arkansas, as we dive deep into the world of freezing practices in the meat industry. Join us as we explore how freezing techniques can enhance or compromise meat quality. From current industry practices to the implications of color and shelf life, this episode provides...

Welcome to another engaging episode of the Meatspad Podcast! Today, we are delighted to host Mandy Carr and Jessica Lancaster from the National Cattlemen’s Association, who are part of the Beef Checkoff Program. They bring a wealth of expertise and passion to the table, overseeing this vital initiative that supports and promotes the beef industry through strategic funding. Their work with the Chec...

Today's interview will feature Bob Campbell, the Director of Technical Services at MPSC Inc. We will discuss the application of Rinse & Chill® in meat plants. The discussion will cover important topics such as the risks associated with improper meat chilling processes, how Rinse & Chill® can enhance tenderness compared to traditional chilling methods, and key highlights of this beef pl...

In this episode, we have Dr. Annika Thies as a guest. She is part of Dr. Mahesh N. Nair's team at Colorado State University and works on projects studying the agricultural and food sectors that affect people's meat consumption in Germany. The episode covers topics such as consumer preferences for meat color at retail and how markets can determine discounts. We also explore differences betw...

Join us as we delve into the world of smart packaging with Dr. Max Grell, a leading scientist in sensor technology. Dr. Grell explains how BlakBear's innovative gas sensors work within meat packaging to provide real-time freshness data. We explore the potential benefits for both the meat industry and consumers, from minimizing waste to ensuring product quality. Learn about the challenges of in...

In this episode, we welcome Dr. Ann Brackenridge, Head of R&D and Innovation at Cargill Protein, to discuss the latest trends in the food industry. Dr. Brackenridge offers insights into the rising popularity of pickles and the influence of Latin flavors on product development. We explore how consumer preferences shape innovations in the sector and discuss the crucial role of social media in sp...

Welcome back to the MeatsPad podcast! Our hosts are joined by Dr. Christi Calhoun and Dr. Robert Maddock from AMSA to discuss the Meat and Poultry Processor Technical Assistance Network. This initiative, supported by a billion-dollar USDA grant, aims to enhance the meat supply chain in response to recent shortages. Tune in to learn about the new Meat Locker website, which will offer a wealth of re...

Join us today with Dr. John Scanga at the Reciprocal Meat Conference. Dr. Scanga discusses AI's transformative role in agriculture, particularly in enhancing efficiency and accuracy in the meat industry. Learn about the potential of AI tools to improve operations, from writing and editing to data management.

In this week’s episode, we are joined by Dr. Gary Sullivan from the University of Nebraska-Lincoln and Dr. Ranjith Ramanathan from Oklahoma State University. We dive into the fascinating world of high pressure processing (HPP) and its applications in the meat industry. Dr. Sullivan explains how HPP is used to control pathogens and improve food safety, while Dr. Ramanathan shares insights on their...

In this week’s episode, we welcome Dr. Jeng-Hung Liu from the University of Guam, who shares insights into the recent USDA meat and poultry processing grant. Dr. Liu emphasizes workforce development in the meat industry, integration of aquaculture, and the new Meat Lab in Guam. He discusses the unique challenges and opportunities in meat processing in island regions, including collaborations with...

Join us as we welcome Amy Steward from Tyson Foods to discuss the meat science community's role in supporting Ronald McDonald House Charities. Amy will highlight how AMSA members donate high-quality protein and prepare meals to help families during tough times. This episode emphasizes the importance of community involvement and charitable efforts in the meat industry.

Welcome to today’s episode, joined by the Shark Farmers, Rob and Emily Sharkey. Rob, a passionate fifth-generation farmer, and Emily, a skilled media producer, dedicate themselves to sharing real agricultural stories. We explore the importance of connecting consumers with the origins of their food, debunking farming misconceptions, and their active engagement with farming communities and the broad...