MeatsPad

Today, we are sharing our microphone with Dr. Justin Kastner, a professor in the Department of Diagnostic Medicine/Pathobiology in the College of Veterinary Medicine at Kansas State University. We will delve into the beginnings of the meatpacking industry in the US, the US’s livestock and meat export trade with Europe’s, while focusing specifically on the Chicago area—where the fictional story of...

In this episode, Drs. Francisco Najar and Phil Bass discuss current opportunities for the U.S. meat industry, from climate change to meat sustainability. They also reflect on their recent trips to South America and Europe, exploring international perspectives on meat production and sharing their discoveries in the fields of agriculture, food production and meat processing.

In today's episode, we're joined by Dr. Jacob R. Tuell, who is an Assistant Professor at Northwest Missouri State University. He discusses his groundbreaking research on the positive impact of tumbling on beef tenderness and the rational behind this research.

In today's episode, we sit down with Dr. Jeng-Hung Liu, a faculty member and extension specialist at the University of Guam. Our discussion revolves around the challenges and opportunities within animal agriculture and meat production in Guam. We also discussed about food security and the interaction between tourism and agriculture.

It’s been a great RMC! Thank you AMSA for having us again this year! We're wrapping up this conference with a quick discussion and summary with Dr. Phil Bass. We will see you in Oklahoma next year!

In this episode, we're joined by Jay Stowater, a Graduate Assistant hailing from Iowa State University, where he dives deep into livestock research. Join us as Jay unravels innovative pig feeding strategies meticulously crafted to address supply chain disruptions and potential disease outbreaks. Our discussion will center around the strategic utilization of anhydrous calcium chloride to modera...

In today's episode, we're joined by Khalil Jallaq and Kaitlin Richey, who will be delving into their groundbreaking research on meat science and pig carcass processing. Throughout the episode, Khalil and Kaitlyn also touch on the potential implications of their findings for the meat industry, from optimizing pig genetics to uncovering exciting new cuts that could reshape the market.

In this episode, we welcome Dr. Lily Edwards-Callaway, who will be diving into the topic of animal welfare in the meat industry. We'll cover factors affecting welfare, its relationship with meat quality, auditing procedures, and the future of research in this area. Dr. Callaway will also touch upon the developing human-animal interaction in agriculture.

On this episode, we share the mic with Dr. Shalene McNeill to discuss about the essential role of meat in the human diet. She speaks about the most common misconceptions among consumers and explains the impact of meat on the well-being of consumers.

To continue with the episodes recorded at RMC this year, we sat down with Dr. Steve Larsen, Sr. Manager Technical Services at Arm & Hammer Animal and Food Production. He shares with us about the multi-hurdle or multi-barrier approach used in the meat industry to help reduce pathogenic bacteria on carcass surfaces. He also dived into the use of hypobromous acid and its benefits for meat process...

In today's episode, we have Dr. John Scanga delving into the world of dry aging meat, covering everything from its definition and principles to packaging. During this episode, we address the growing demand for dry-aged meat, the challenges faced in the process, and the best practices to ensure both flavor and food safety.

On our second episode during RMC this year, we sat down with Bob Hanson, principal of Hanson Tech LLC. Bob has more than 30 years of experience helping meat processors on enhancing their smokehouse operations, including cooking and cooling. During this conversation, Bob expands on the principles of thermodynamics in meat processing by monitoring dry bulb and wet bulb as well as the rate of surface...

To kick off RMC 2023, we sit down with Collette Kaster, CEO of the American Meat Science Association (AMSA). We discussed AMSA's role in disseminating scientific information and bringing together meat industry professionals and leaders from diverse backgrounds in the meat industry.

In today's episode, we sat down with Kristi Block, the Strategy Director at the North American Meat Institute. Kristi is a leader in the meat industry and she explains her role in the Protein PACT initiative. Kristi explains how this initiative serves as a platform to find solutions for the meat industry, including the availability of balanced diets and the development of a new workforce. She...

In today's episode, we share our microphone with Dr. Katherine Domenech, an Associate Professor in the department of Animal Science and Food Technology at the University of Puerto Rico. She speaks about the current challenges related to meat imports and their variation based on quality and price and their interaction in the local market. She also touches on meat quality and their ongoing effor...

In today's episode, our guest is Bobby Morrison, a butcher with extensive experience in the meat industry who will share his experience of butchery, his work in meat processing, wholesale cutting, and his apprenticeship that launched his career. During the interview, his participation in a learning program from a meat processors association is highlighted, as well as the importance of associat...

On today's episode, we have Nathan Bingham from Bingham's Custom Meats to discuss their journey into the meat industry, starting as a meat department worker and eventually becoming a butcher and a business owner. Nathan shares his deep passion for the meat industry, highlighting his active involvement in the Butchers of America and World Butchers Challenge.

This week, the MeatsPad Team is celebrating the publication of the 100th episode. We are joined by our colleagues from the American Meat Science Association (AMSA), Collette Kaster and Deidrea Mabry, who talk a about the partnership and the conversations that will take place in the upcoming RMC 2023.

In today’s episode we have Cansu Caliskan who is Expert for Premium Natural Dog Treats & Chews where she will talk to us about the global state of the industry, including the connection between the meat and pet food industries, regulations, and the industry’s steady growth. During the interview they also discuss the challenges faced by small meat processors in finding alternatives for pet food...

In today's episode, we spoke with Dr. Elizabeth Boyle, a Professor and Extension Specialist at Kansas State University who specializes in HACCP, meat safety and quality, and processed meats. During the interview, we talked about the upcoming KMPA meeting celebrated in Manhattan, Kansas on April 28th. We also dived into alternative solutions for processors facing product equipment failure and w...

In today's episode, Francisco and Phil speak about the main contributors to produce a consistent and high-quality product. They also pointed out some basic information for beef producers to consider when they create their own meat brand

In today's episode, Dr. Phil Bass interviews Sierra Jepsen about her research project on the top sirloin, a subprimal cut of the beef loin primal. Sierra's project aims to identify other stakeable and grillable items that can be created from the top sirloin, whose four muscles are sometimes not fully utilized as standalone steak cuts. The conversation also highlights the value of identifyi...

In today's episode, Kevin Trosclair, the owner of Mountain View Custom Meats, discusses with Dr. Phil Bass about running a small independent business in the meat processing industry, delving into various aspects of the business, including labor issues, employee benefits, safety, quality, and efficiency. They also discuss the importance of culture and hiring the right people to create a success...

In today's interview, we will be joined by Dr. Jonathan Campbell, an Associate Professor at Penn State University, who will discuss the challenges of regulating meat products, and the potential food safety risks associated with them. Additionally, the discussion will touch on important topics such as the risks associated with pathogens like Listeria monocytogenes, and the measures that can be take...

In today's episode our host, Phil Bass, engages in an insightful conversation with Dr. Janeal Yancey, a distinguished meat scientist, devoted mother, and cattle rancher hailing from University of Arkansas.  During this episode, Dr. Yancey delves into her multifaceted career, sharing details about her role as an extension faculty member, her research on fresh meat color and freezing, and her p...