MeatsPad

In this episode of MeatsPad, Phil Bass sits down with Dr. Craig Bacon to explore how poultry helped reshape the modern meat industry. From his career in R&D at companies like Oscar Mayer, Tyson Foods, and Simmons Foods, Dr. Bacon shares insights on product innovation, consumer demand, food safety, pet food manufacturing, and the rise of chicken as one of the most versatile proteins in the mark...

In this episode, we speak with Janet Helms about how animal welfare standards are implemented inside one of the world’s largest food companies. We explore supply chain responsibility, corporate accountability, and the real challenges behind improving animal welfare at scale.

In this Meatspad episode, we welcome Dr. Gretchen Mafi to discuss the world of meat judging. She explains what meat judging is, and we explore how it supports quality, better decision-making, and effectively communicating that information. Dr. Mafi also shares the key skills students gain through meat judging programs. Finally, she announced the celebration of 100 years of meat judging, 1926–2026.

In this episode, we talk with Sara Houret Scott , Executive Coach. She shares what new brands need to know before entering the meat business and why customer education matters. She also highlights how collecting and using customer data can guide smarter strategies and strengthen brand performance. Sara emphasizes consistently showing product value and meeting customer expectations. A quick, insigh...

In this episode, we talk with Dr. Natalia S. Fanelli from the University of Illinois at Urbana-Champaign about the nutritional profile of pork meat. She shares insights from her recent study, “Pork cuts, hams, and sausages have digestible indispensable amino acid scores (DIAAS) close to or over 100,” highlighting pork’s high protein quality and digestibility.

We are very pleased to welcome Sharon Beals, a seasoned leader with over 40 years of experience in food safety, quality, and regulatory compliance. Having held senior roles at companies such as US Foods, Maple Leaf Foods, Smithfield, Tyson/IBP, and Arby’s, she shares valuable insights on leadership, empathy, and the power of listening. In this episode, we discuss how to balance multiple responsibi...

In this episode of MeatsPad we talk with Collete Kaster, M.S., and Deidrea Mabry, M.S., about the power of collaboration between industry, government, and academia. We explore how science, data, and communication strategies can elevate the meat industry. From social media to sharing research, they highlight ways to connect better with consumers. A must-listen for anyone interested in the future of...

Today on MeatsPad, Dr. Mandy Carr Johnson, Sr. Executive Director of Scientific Affairs at NCBA, discusses the Beef Quality Audit, producer education, proper injection practices, and marbling’s impact on meat quality. She also highlights consumer expectations and the need to engage students in the beef industry.

In this special episode of MeatsPad, we highlight women shaping the meat industry through science and leadership. Recorded at RMC 2025, we explore how female experts are advancing research, leading teams, and inspiring the next generation of meat scientists.

We’re excited to welcome Dr. Lyda G. Garcia to RMC Conversations on Meatspad. Raised in South Texas and now a Meat Science professor at The Ohio State University, Dr. Garcia shares her journey of breaking barriers in a male-dominated field. Her story is a powerful reminder of the importance of believing in yourself — especially as a woman pursuing a career in agriculture and meat science. Don’t mi...

In this episode of MeatsPad, Dr. Frédéric Leroy joins us at RMC 2025 to explore the differences between meat production in Europe and America. We delve into the ongoing debate regarding food quality, the importance of proper processing, and the need to maintain nutritional value. Dr. Leroy shares insights on the human-animal bond and emphasizes the significance of science-based approaches to nutri...

In this Meatspad episode, Dr. Amanda Blair from South Dakota State University shares insights on the U.S. bison industry. We discuss bison metabolism, meat quality, tenderness, sarcomeres, and protein differences. She also explains the unique flavor profile and how grass finishing influences the final product.

In this episode of MeatsPad, we’re joined by MSc. Rob Ames from Corbion to explore the growing world of pet food and how the industry is transforming meat by-products into high-value, nutritious products for companion animals. Rob shares insights on the science behind ingredient functionality, preservation, and how sustainability is driving innovation in the pet food sector. Discover how by-produc...

Welcome back to the MeatsPad podcast! In this episode we highlight the 78th Reciprocal Meat Conference (RMC) by AMSA in Columbus, Ohio—one of the key events for meat science professionals. We recap IFFA 2025 in Frankfurt, dive into hot topics shaping the meat industry, and discuss how global issues like screwworm outbreaks in Mexican cattle are impacting international trade and production.

In this special episode, we speak with Wilfried Schobel , Product Manager at Viscofan Group , as they celebrate 50 years of innovation in casing technology. Recorded live at IFFA , Wilfried shares insights into the evolution and essential role of casings in the meat industry—from functionality to innovation and sustainability.

In this exclusive MeatsPad episode recorded at IFFA , we speak with Vlastimil Zajíc , Head of Development and Technical Support at MAUTING . He shares how the company leads in product innovation, technical development , and the creation of customized solutions for the meat processing industry. Discover how MAUTING turns industry challenges into cutting-edge equipment that meets evolving global dem...

In this Meatspad episode, we are joined by Ms. Jitka Pikula, Head of Sales at MAUTING, to discuss the key developments influencing the smoking chamber market in 2025. Recorded during IFFA 2025, the conversation highlights current industry demands, technological advancements, and MAUTING’s strategic response to global trends.

In this special IFFA edition, we welcome Piotr Brzeski and Michał Brzeski from Bsharp, a pioneering brand by Cutlery Solutions. They introduce Bsharp L, an advanced knife sharpening system designed to meet the high standards of the food processing industry. This innovation plays a critical role in maintaining cutting efficiency, improving operator safety, and supporting overall production quality...

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.