MeatsPad

Dr. Bo Garcia from the University of Nebraska joins Dr. Phil Bass to explore how microlearning, social media, and hands-on educational tools are reshaping Meat Science education. From Instagram-based learning to engaging the next generation of meat scientists, they discuss creative approaches to making science more accessible, engaging, and effective.

Artificial intelligence is already finding its place in meat science. In this episode, Dr. Phil Bass talks with Dr. Francine Giotto from New Mexico State University about using AI in meat science education, including custom chatbots for HACCP training and computer vision tools for carcass grading. They also discuss the growth of NMSU’s Meat Science Program, beef tallow research, and how technology...

Dr. Phil Bass and Sharon Beals are joined by Dr. Anna Dilger to talk about pork quality, changing consumer habits, leadership, and the role of enthusiasm in science and education. Dr. Dilger also shares lessons from a failed gene-editing research project and explains why listening to consumers may be key to the future of pork.

Poultry is one of the most widely consumed proteins in the world, but there is a lot happening behind the scenes to maintain quality, efficiency, and consistency across the industry. In this episode of MeatsPad, Dr. Phil Bass talks with Dr. Casey Owens from the University of Arkansas about poultry quality, processing, and the science behind some of the challenges the industry faces today. Dr. Owen...

Food safety is constantly evolving—and science, policy, and industry collaboration all play a role in what comes next. In this episode of MeatsPad, Dr. KatieRose McCullough joins Dr. Phil Bass and Sharon Beals for a wide-ranging conversation on the challenges and opportunities shaping the meat industry. They explore emerging food safety priorities, the science and purpose behind ingredients in pro...

In this episode of MeatsPad , Dr. Phil Bass sits down with Dr. Dale Woerner to explore the future of beef grading and why the industry may be on the verge of its biggest transformation in decades. They discuss the limitations of the current Yield Grade system, the emergence of Red Meat Yield as a more meaningful measure of carcass value, and how technologies like CT scanning, artificial intelligen...

In this episode of MeatsPad , host Phil Bass sits down with Dr. Steven Lonergan , incoming President of the American Meat Science Association (AMSA) and Professor at Iowa State University, to discuss how networking, mentorship, and scientific collaboration continue to shape the future of the meat industry. The conversation explores the science behind meat tenderness, including the role of calpains...

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...