MeatsPad

This week we feature Dr. David Gerrard, a Professor and Head of the Department of Animal and Poultry Sciences at Virginia Tech. Dr. Gerrard has devoted his career to study the mechanisms controlling energy metabolism in skeletal muscle. This dialogue will serve as an introductory episode which outlines the basics of Meat Science. Meat our guest: He received his B.S., M.S. and Ph. D. from Purdue Un...

Our guests this week are Collette Kaster and Deidrea Mabry who lead the American Meat Science Association (AMSA), the premier organization for meat scientists that work in all segments of the global meat and livestock industries as well as government and academia. Collette Kaster currently serves as the CEO for the American Meat Science Association and also serves as the Executive Director for PAA...

Our guest this week is Dr. Sara Gragg who is an Associate Professor at Kansas State University. During this episode, she will discuss about the importance of antimicrobial interventions and she will provide an update on current strategies used in the meat industry. Dr. Gragg earned her undergraduate degree in Food Science & Technology from the University of Nebraska-Lincoln before moving to Te...

We are featuring Abbie Uhlenkott and Brendan Negri who work in an American Wagyu beef processing facility in the Northwest. Abbie grew up around cattle in rural Idaho and graduated from the University of Idaho with a B.S. in Animal and Veterinary Science and a B.S. in Agricultural Economics. Our other guest, Brendan Negri, grew up in the outdoors of southern Idaho and earned his B.S. in Natural Re...

This week, we feature Dr. Chris R. Calkins who is a Professor of Animal Science at the University of Nebraska. He earned B.S. and Ph. D. degrees from Texas A&M University and a M.S. degree from the University of Tennessee. He has several hundred refereed journal articles, book chapters and conference proceedings, holds 6 patents, and has received millions of dollars in research support. Dr. Ca...

Our guest this week is Dr. Dustin Boler who is a Meat Scientist with Topigs Norsvin. He earned undergraduate degrees at Purdue University (BS ’04) and graduate degrees at the University of Illinois (MS ’08, PhD ’11). Following graduation, he was on faculty at Ohio State and the University of Illinois, where his research focused on fresh pork quality.  He has interacted with industry partners to ev...

This episode will cover the current impact of the increase in size and weight of cattle, carcasses, and subprimal cuts due to this pandemic.  Jessica Lancaster is a third year PhD student at the University of Idaho studying Meat Science under the mentorship of Dr. Phil Bass. She earned her Bachelor's Degree in Animal Science at Colorado State University. She then continued onto the University...

Our guest this week is Dr. Jennifer Acuff, an Assistant Professor of Food Microbiology at University of Arkansas in Fayetteville, AR. Although her integrated research, extension, and teaching program is currently focused on serving the producers of Arkansas, Dr. Acuff is no stranger to working and collaborating with processors and universities throughout the U.S. Dr. Acuff was born and raised in C...

We feature Dr. Phil Bass who is an Assistant Professor and Meat Scientist at the University of Idaho. He earned his Bachelor’s and Master’s Degree in Animal Science at California Polytechnic State University and his Ph. D. in Meat Science from Colorado State University. Phil served as the Senior Meat Scientist for the Certified Angus Beef brand for several years where he led educational programs,...

During this episode, we are excited to have Dr. Ranjith Ramanathan as our guest. Dr. Ram is an Associate Professor of Meat Science in the Department of Animal and Food Sciences at Oklahoma State University. Dr. Ram obtained his Ph. D. and MS degrees in Animal Science from the University of Connecticut in 2012. He received his Bachelor of Veterinary and Animal Science in 2004 from Kerala Agricultur...

Our guest this week is Derek Schroeder who is a slaughter equipment and meat processing specialist at Ultrasource. He is from Northeast Nebraska. Derek earned his BS in Animal Science at the University of Nebraska-lincoln. He continued on for his MS in Meat Science under Dr. Dennis Burson where his research emphasis was in sodium reduction in processed meats. After graduating with his MS, he went...

We feature Nelson Gaydos, an Outreach Specialist, at the American Association of Meat Processors (AAMP). He graduated from Penn State with both a Bachelor’s Degree in Food Science and a Master’s Degree in Animal Science with a focus on Meat Microbiology. He joined AAMP back in July of 2016 as its Outreach Specialist where his responsibilities include: answering members questions on food safety, pr...

In episode #5, we feature Dr. Brandon Goehring, a Technical Services Manager at Visko Teepak. He finished his BS in Animal Science at Iowa State University.  He completed his MS and PhD at Kansas State university researching bacon quality.  While at K-state, he managed in the K-State Meat Lab and coached the Meats Judging team.  Upon graduating, he went to work for the CampoFrio Foo...

This week, we feature Dr. Elizabeth Boyle, a Professor in Meat Science in the Department of Animal Sciences and Industry at Kansas State University. She will discuss about a peer-reviewed journal article that was recently published (link below). This research stemmed from the need of accessible supporting documentation for small and mid-sized pork processors who may hold pork carcasses for an exte...

Dr. Carlos Campabadal, an extension specialist at Kansas State University, discussed about the current situation with corn prices and how the COVID-19 pandemic impacted beef producers in the U.S.  Carlos is a faculty member of the Department of Grain Science and Industry that works at the International Grains Program Institute (IGP) focusing on outreach in the areas of grain storage, quality...

We are featuring Dr. Jorge Simroth, a Feedlot Nutritional and Production Consultant at Feedlot Health Management Services in Okotoks, Alberta, Canada, who will talk about the current challenges that are faced by both the beef industry and the meat industry in North America. He obtained his B.S. in Agriculture at Universidad Autonoma de Nuevo Leon. He then received his M.S. in Ruminant Nutrition fr...

In this episode, we feature Dr. John M. Gonzalez who is an Associate Professor at the University of Georgia. Dr. Gonzalez obtained his B.S. in Agricultural Economics and Poultry Science from Texas A&M University. He then earned his M.S. in Animal Science from Sul Ross State University. In 2008, Dr. Gonzalez achieved his Ph. D. in Animal Sciences from the University of Florida.  His research areas:...