MeatingPod

In this episode of MeatingPod, we're talking smart meat processing operations, automation and technology , with Matt Sherman, general manager of Kern Meat Co . After operating in the same 5,000 square-foot building for 64 years, Kern Meat — famed in the Midwest for its corned beef — relocated its processing operations to a renovated 22,000 square-foot facility in Bridgeton, Missouri in Septem...

In this episode, we're talking poultry science and research trends with one of Meatingplace's favorite scientists and all-around favorite people, Dr. Denise Heard, VP of research programs for the U.S. Poultry & Egg Association and the USPOULTRY Foundation. Denise gives us the scoop on USPOULTRY's research programs -- from scientific insights gained in 2021 to what's in the...

In Episode 44 of MeatingPod, we're talking deli with a difference with Jeff Saval, president, Deli Brands of America, a subsidiary of Saval Foods Corp. Jeff walks us through how the company continues to live up to its philosophy of 80 years, "Deli With a Difference." The key, he says, is continual investment in equipment and facilities to increase throughput efficiencies in injectio...

Amy Huang is the Good Food Institute’s University Innovation Manager, responsible for attracting and organizing college students — the future of the industry — around the alternative proteins industry. She spoke with Alt-Meat about GFI’s international, on campus Alt-Protein Project.

In Ep. 42 of MeatingPod, we're talking myth-busting and do's and don'ts of implementing Industry 4.0 in manufacturing operations, with Tony Del Sesto, digital manufacturing technical fellow with MxD, the nation’s digital manufacturing institute and the national center for cybersecurity in manufacturing. Tony D shares practical advice about how our industry can move their businesses...

In Ep. 37 of MeatingPod, we're talking poultry quality, safety and processing productivity with Dr. Harsha Thippareddi, John Bekkers Professor in Poultry Science at the University of Georgia. We touch on just a few of Harsha's latest research projects and findings, and get his take on where poultry science is headed and what that means in terms of profitability and long-term sustainabili...

In Ep. 40 of MeatingPod, we're talking meat flavor, quality attributes and ingredients with Wes Schilling, professor of meat science, sensory science and food chemistry and Thu Dinh, associate professor of meat science, at Mississippi State University. These stellar meat scientists discuss all things meat and poultry quality, sprinkled with a bit of their trademark banter.

Alt-Meat talks with Oswald Crasta, with Equinom, about developing plants that optimize the qualities people want in their food. Most players in the plant-based industry use processing techniques to optimize qualities like easily digestible protein and taste, and minimize qualities like off-flavors. Oswald Crasta, vice president of research and development for Equinom, sees a different solution. He...

In Ep. 38 of MeatingPod , we're talking cutting-edge meat cutting and packaging and electrostatic intervention technology, with Chris Williams, general manager of Pineland Farms Natural Meats . Chris played a key role in the layout design and construction of Pineland's cutting-and-packaging (CAP) facility, including the purchase and implementation of all equipment for processing, packagi...

In Ep. 37 of MeatingPod, we're talking poultry operations and processing technologies with Miller Poultry COO Kevin Diehl. Kevin fills us in on the Indiana-based processor's latest plant expansion that houses a new state-of-the-art 100% air-chill facility.

In Episode 36 of MeatingPod, we're talking lip-smacking meat snacks and culinary inspiration with Chef Ryan Farr , founder and CEO of 4505 Meats, a whole animal company dedicated to sustainability and community. Known by fans as "crispy clouds of porkaliciousness," 4505 Chicharrones became the first all-natural pork rinds to market, and the company has just launched its 4505 Butcher...

In the game called “predict where the alt-meat market is going to grow,” the researchers at Bloomberg Intelligence played by their own rules and came up with a different take on the future of alt-meat than many other prognosticators have done. Bloomberg’s Jennifer Bartashus spoke with MeatingPod about the methodology and conclusions of the report, titled “Plant-based foods poised for explosive gro...

In Ep. 34 of MeatingPod, we're talking meat and poultry processing automation, Industry 4.0-style, with Dr. Shai Barbut, professor in the Food Science Department at the University of Guelph in Ontario, Canada. The author of "The Science of Meat and Poultry Processing" delves into everything meat automation, from challenges of automating primary and secondary processes and production...

In this episode of MeatingPod, we're talking poultry health, animal welfare and pre-harvest intervention strategies with Dr. Eric Heskett, director of veterinary services at Case Farms, a fully integrated poultry farming and processing group with operations in Ohio and North Carolina. Case Farms processes 3.8 million birds per week and produces in excess of 1 billion pounds of fresh, partiall...

In this episode of MeatingPod, we're chewing on ground-breaking new mouth behavior research with Dr. Rhonda Miller , professor with the Department of Animal Science at Texas A&M University. Tune in to find out more about this R&D framework on how consumers interact with meat and other foods that promises to have big implications for the meat industry.

In this episode of MeatingPod dedicated to the meat alternatives market, we're talking with Paul Shapiro, who turned his lifelong evangelism into action when he started the Better Meat Co. The company uses fermentation to create a mycoprotein designed to help deliver protein and other nutrients sustainably. 

In Ep. 30 of MeatingPod, we're talking we're talking about a first-of-its-kind environmental management system for a U.S. meat processing operation with Brian Miller , director of sustainability, Nicholas Meat LLC .

Welcome to Ep. 29 of MeatingPod, where we're talking poultry science, microbiology and food safety with Dr. Steven Ricke , professor in the Department of Animal and Dairy Sciences and director of the Meat Science and Animal Biologics program at the University of Wisconsin-Madison . Steven shares his insights on the state of the science for salmonella and campylobacter detection and control, a...

In Episode 28 of MeatingPod, we're talking beef R&D, meat quality and the science behind the culinary arts with Diana Clark , meat scientist and education and events manager at the Certified Angus Beef ® Culinary Center's Meat Lab. 

In this episode of MeatingPod dedicated to the meat alternatives market, we're talking with Jack A. Bobo, CEO of Futurity, about the fast-growing alternative meat market and its potential to transform the food sector . 

In Ep. 26 of MeatingPod, we're talking about digital transformation, sustainable performance systems, automation and continuous process improvement with Dan Stauft, director, operational technology at SugarCreek , the largest private label bacon manufacturer in the U.S.

Welcome to Ep. 25 of MeatingPod, where we're talking the marriage of culinary arts and food science known as culinology and poultry processing food safety with Dr. John Marcy, professor and poultry processing extension specialist with the Center of Excellence for Poultry Science at the University of Arkansas.

In Ep. 24 of MeatingPod, we're talking meat product innovation and practical solutions to safety and quality tech challenges with Dr. Rodrigo Tarté , assistant professor and director of certificate studies in meat science in the Department of Animal Science at Iowa State University. Rodrigo delves into the top science and technology advances to improve meat quality at the processing level fro...

In this episode of MeatingPod, Chef Michael Formichella, president and co-owner of Chella Foods, shares insights into plant-based protein based on his 45+ years of culinary experience directing food product development for foodservice, retail, deli, c-store and industrial clients. Chef Michael has created menu solutions for many of the top 200 national foodservice operators, from creating ideas to...

In Ep. 22 of MeatingPod, we're talking poultry industry innovation, high-tech applications and an exciting new greenfield facility with Scott Sechler , owner of poultry processor and producer Bell & Evans . Scott gives us the inside scoop on Bell & Evans' ground-breaking state-of-the-art facility and the innovative 3D technology used to design it, the incorporation of Bell &...