MeatsPad

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...

In today’s episode, we sit down with Dr. Bob Delmore, a respected educator in meat science. Dr. Delmore shares his insights on effective teaching methods, the importance of mentorship, and the challenges of engaging students. Tune in to learn about his unique approach to education and the future of meat science.

We welcome you to the 77th Reciprocal Meat Conference (RMC) of the American Meat Science Association (AMSA), 2024. The conversation began with Collette Kaster, CEO of the AMSA, highlighting AMSA's crucial role in the growth and development of the meat industry. She also mentioned the strengthening relationship between the industry and academia over time.

In today's podcast, we talk to Nicholas Walker, CEO of TradeCafe. Nicholas will talk about the global meat trade and how digital solutions can improve the process, reduce errors, and minimize losses in the transportation and sale of meat. We will gain insight into the complex network of producers, wholesalers, and logistics involved in the meat trade and explore the latest technologies to impr...

In this week’s episode, we speak with Maria Luisa Flores, who serves as both the Sustainability Manager and the Meat Business Unit Manager at Esmeralda Corp. Having contributed significantly over a 30 year career, she has made strides in developing meat business lines and managing environmental wastewater treatment. We discuss with Maria Luisa her early career steps and the importance of home-base...

In today's episode, we are joined by Dr. Keith Belk, Meat Science Professor in the Department of Animal Sciences at Colorado State University. He will explore the critical transition from basic research to its vital applications in the meat industry. We will also discuss the intricacies of experimental design, hypothesis testing, and the impact of scientific rigor on industry standards. This d...

In today's episode, we're exploring the meat processing industry with AMSA's experts, Dr. Robert Maddock and Dr. Christi Calhoun. They'll discuss a USDA-supported program aiding small to medium-sized processors in strengthening the meat supply chain. We'll also highlight "The Meat Locker," a vital online resource for industry professionals, offering a range of no-cost...

Welcome to this new episode, where we discuss with Alessandra Bulgarelli, Business Development Manager and R&D Senior Technologist at Kerry. We also dive into some questions from small meat processors on cold chain management, meat microbiology, oxidation, and explore new preservation technologies.

In today's episode, we're joined by Megan Wortman, representing the American Lamb Board. We explore the efforts to promote American lamb, discussing the board's initiatives focused on educating consumers about the quality, nutrition, and sustainability of domestically-produced lamb. Megan also shares insights into her career journey, transitioning from a background in agricultural poli...

In today's episode, our co-hosts Drs. Francisco Najar and Phil Bass explore the world of beef production by comparing grain and grass finishing. They also discuss the role of nutrition, genetics, and consumer education.

In today's episode, we are joined once again by Dr. María de la Salud, who holds the position of Full-time Professor C at the National Autonomous University of Mexico (UNAM), with whom we will discuss the revolution of alternative proteins, exploring regulation and current challenges.  We're excited to have Dr. María de la Salud join us again in today's episode. Our discussion will rev...

Today, we're excited to share an episode from the Practically Ranching podcast featuring an interview with one of our co-hosts, Dr. Phil Bass. In this conversation, we dive deep into the world of beef production and the cattle industry. Throughout the interview, Dr. Bass offers valuable insights into important industry topics, such as human nutrition, beef cattle genetics, livestock selection,...

In today's episode, we are joined by Dr. Ranjith Ramanathan, a Professor at Oklahoma State University and fresh meat color expert. Together we discuss his recent research titled "Economic Loss, Amount of Beef Discarded, Natural Resources Wastage, and Environmental Impact Due to Beef Discoloration." This study sheds light on the economic and environmental implications of beef discolor...

In today's episode, we're joined by M.S. Megan Eckhardt, a passionate Ph. D. candidate at WTAMU and advocate for the meat industry. Megan serves as the AMSA Student Board President and Student Representative for the IFT Muscle Foods Division. Throughout our conversation, we explore key topics such as leadership, community building, and the future of the meat industry. Megan shares insights...

In today's episode, we have Dr. Mahesh N. Nair, Associate Professor of Meat Science at Colorado State University, discussing food packaging, specifically Modified Atmosphere Packaging (MAP). He explores how MAP impacts meat color and shelf life, examining the use of gases like oxygen, carbon dioxide, and carbon monoxide in packaging. Dr. Nair also delves into the delicate balance required to a...

On today's episode, Dr. Pablo Manzano shares the mic with Francisco to uncover numbers and facts around the water use propaganda surrounding livestock. Dr. Pablo Manzano, an esteemed ecologist with expertise in grasslands, domestic and wild animals, at The Basque Centre for Climate Change (BC3) What is required to produce 1 kg of beef?

In today's episode, join Drs. Francisco Najar and Phil Bass as they share insights on the upcoming meat industry shows, events, and networking opportunities. Dr. Bass also explores his book, "It's Not a Cow." The title cleverly hints at the common lack of awareness in our industrialized society regarding how food is grown and transported. This book sheds light on the often-overlo...

In today's episode, we feature Dr. Eric Berg, a meat scientist who will discuss the role of meat and animal-sourced proteins in a healthy diet. Dr. Berg has utilized pigs as a model to investigate human digestion, emphasizing the significance of insulin balance and amino acids in dietary considerations.

In today's episode, we're joined by Neville McNaughton, a Specialist in Dairy Plant Design and an accomplished Cheesemaker with extensive experience, including multinational ventures. Neville will enlighten us on the world of Sanitary Designs and Dry Aging Technology. We'll also delve into various related subtopics, exploring challenges in conventional refrigeration, potential applicat...

In today's episode, we have the privilege of hosting Dr. Rhonda Miller, a Professor at Texas A&M University. Dr. Miller will delve into the topic of oral behavior in meat consumption, unraveling the mysteries of how individuals interact with and enjoy different meat textures. Throughout our conversation, we'll explore key subtopics, such as the distinct categories of oral behaviors and...

In today's episode, we welcome Dr. David Newman, Senior Vice President of Market Growth at the National Pork Board. Dr. Newman shares insights on promoting and marketing pork, emphasizing its value and discussing innovative strategies for diverse consumer engagement. We explore marketing challenges, his expertise in enhancing pork's market standing, and the ongoing innovations in pork fabr...

In today's episode, we are joined by Dr. Lynn Delmore, a Food Industry Consultant, to explore the journey of securing USDA approval for meat processing plants and delve into food safety aspects within the U.S. meat industry. Our conversation addresses critical topics like HACCP plans and SSOPs, highlighting the significance of keeping abreast of evolving regulatory demands. We also tackle the...

In this episode, Drs. Francisco Najar and Phil Bass address multiple questions from small meat processes regarding meat quality. They also discuss about the balance between the use of growth promotants and marbling as well as how to monitor quality. In addition, they explain the importance of branding, value proposition and understanding your consumer.

In today's episode, we have Dr. ⁠Lauren Christensen⁠, DVM, delving into the vital topic of "Caring for Calves: Hygiene, Colostrum, and Navel Care." We also touch on key subtopics, including the significance of maintaining a clean environment in livestock management, the importance of colostrum in boosting calf immunity, and best practices for navel care to ensure the well-being of yo...

In today's episode, we're joined by Rod Sammon, Managing Director of Thompson Meat Machinery Pty Ltd, who will discuss about the principles of frozen meat grinding. We'll also touch on important factors such as machine power (horsepower), temperature role in product quality, and the means to consistently grind and process frozen meat blocks.