MeatsPad

On this episode, we share the mic with Dr. Shalene McNeill to discuss about the essential role of meat in the human diet. She speaks about the most common misconceptions among consumers and explains the impact of meat on the well-being of consumers.

To continue with the episodes recorded at RMC this year, we sat down with Dr. Steve Larsen, Sr. Manager Technical Services at Arm & Hammer Animal and Food Production. He shares with us about the multi-hurdle or multi-barrier approach used in the meat industry to help reduce pathogenic bacteria on carcass surfaces. He also dived into the use of hypobromous acid and its benefits for meat process...

In today's episode, we have Dr. John Scanga delving into the world of dry aging meat, covering everything from its definition and principles to packaging. During this episode, we address the growing demand for dry-aged meat, the challenges faced in the process, and the best practices to ensure both flavor and food safety.

On our second episode during RMC this year, we sat down with Bob Hanson, principal of Hanson Tech LLC. Bob has more than 30 years of experience helping meat processors on enhancing their smokehouse operations, including cooking and cooling. During this conversation, Bob expands on the principles of thermodynamics in meat processing by monitoring dry bulb and wet bulb as well as the rate of surface...

To kick off RMC 2023, we sit down with Collette Kaster, CEO of the American Meat Science Association (AMSA). We discussed AMSA's role in disseminating scientific information and bringing together meat industry professionals and leaders from diverse backgrounds in the meat industry.

In today's episode, we sat down with Kristi Block, the Strategy Director at the North American Meat Institute. Kristi is a leader in the meat industry and she explains her role in the Protein PACT initiative. Kristi explains how this initiative serves as a platform to find solutions for the meat industry, including the availability of balanced diets and the development of a new workforce. She...

In today's episode, we share our microphone with Dr. Katherine Domenech, an Associate Professor in the department of Animal Science and Food Technology at the University of Puerto Rico. She speaks about the current challenges related to meat imports and their variation based on quality and price and their interaction in the local market. She also touches on meat quality and their ongoing effor...

In today's episode, our guest is Bobby Morrison, a butcher with extensive experience in the meat industry who will share his experience of butchery, his work in meat processing, wholesale cutting, and his apprenticeship that launched his career. During the interview, his participation in a learning program from a meat processors association is highlighted, as well as the importance of associat...

On today's episode, we have Nathan Bingham from Bingham's Custom Meats to discuss their journey into the meat industry, starting as a meat department worker and eventually becoming a butcher and a business owner. Nathan shares his deep passion for the meat industry, highlighting his active involvement in the Butchers of America and World Butchers Challenge.

This week, the MeatsPad Team is celebrating the publication of the 100th episode. We are joined by our colleagues from the American Meat Science Association (AMSA), Collette Kaster and Deidrea Mabry, who talk a about the partnership and the conversations that will take place in the upcoming RMC 2023.

In today’s episode we have Cansu Caliskan who is Expert for Premium Natural Dog Treats & Chews where she will talk to us about the global state of the industry, including the connection between the meat and pet food industries, regulations, and the industry’s steady growth. During the interview they also discuss the challenges faced by small meat processors in finding alternatives for pet food...

In today's episode, we spoke with Dr. Elizabeth Boyle, a Professor and Extension Specialist at Kansas State University who specializes in HACCP, meat safety and quality, and processed meats. During the interview, we talked about the upcoming KMPA meeting celebrated in Manhattan, Kansas on April 28th. We also dived into alternative solutions for processors facing product equipment failure and w...

In today's episode, Francisco and Phil speak about the main contributors to produce a consistent and high-quality product. They also pointed out some basic information for beef producers to consider when they create their own meat brand

In today's episode, Dr. Phil Bass interviews Sierra Jepsen about her research project on the top sirloin, a subprimal cut of the beef loin primal. Sierra's project aims to identify other stakeable and grillable items that can be created from the top sirloin, whose four muscles are sometimes not fully utilized as standalone steak cuts. The conversation also highlights the value of identifyi...

In today's episode, Kevin Trosclair, the owner of Mountain View Custom Meats, discusses with Dr. Phil Bass about running a small independent business in the meat processing industry, delving into various aspects of the business, including labor issues, employee benefits, safety, quality, and efficiency. They also discuss the importance of culture and hiring the right people to create a success...

In today's interview, we will be joined by Dr. Jonathan Campbell, an Associate Professor at Penn State University, who will discuss the challenges of regulating meat products, and the potential food safety risks associated with them. Additionally, the discussion will touch on important topics such as the risks associated with pathogens like Listeria monocytogenes, and the measures that can be take...

In today's episode our host, Phil Bass, engages in an insightful conversation with Dr. Janeal Yancey, a distinguished meat scientist, devoted mother, and cattle rancher hailing from University of Arkansas.  During this episode, Dr. Yancey delves into her multifaceted career, sharing details about her role as an extension faculty member, her research on fresh meat color and freezing, and her p...

In today's episode, Austin Egolf and Francisco Najar shared the microphone with Joerg Duepjan and Francois Desroches from Lallemand to describe the ideal conditions for fermented sausage production.  They discussed about the impact of acidification on the shelf-life, quality, and palatability traits of fermented meat products. Joerg also pointed out the main differences between Europe and the...

Today Francisco sits down with James Biondic, Vice President of Captive Bolt Stunning at FRONTMATEC Accles & Shelvoke, to explain the steps to select the most convenient stunner for each operation. He also highlights the importance of using the right grain or cartridge to extend the lifespan of each unit and achieve an efficient mechanical stunning.

On this episode, Francisco sits down with Dr. Melvin Hunt to talk about his legacy and the future of meat color research. Dr. Hunt provides valuable insights and information on meat color stability and the impact of postmortem age on meat color. He also addresses some common misconceptions and  points out how to effectively use a vaccum chamber to optimize the shelf-life and color-life o...

In today's episode, we meet with two meat industry leaders whose passion is to find the best use for all protein, to in return reduce food waste at the packer, processor and retail level.  To discuss about the current alternatives to prevent protein from ending in the landfill, we invited Billy Marcus and Shanna Motl from Marcus Technologies. Marcus Technologies created a platform that addres...

Why is Networking key these days for the meat industry?    To address various questions from our listenership, we met with Isel Tejeda Urenda, a young meat science student and owner of Tejeda Cattle, who has made her way into the industry at a young age.   Tejeda talks about her internship experience, at the same time giving us a clear example of the correct way to network which has...

In today's episode, we interview Dr. Barbara Masters and Dr. Mandy Carr Johnson about the history and future of beef safety. Our guests describe their roles in helping ensure food safety and how the Beef Industry Food Safety Council maintains a keen focus on progressing the excellence of beef safety in the United States. Meet our hosts: Dr. Barb Masters is the Vice President of Regulatory Policy,...

Dr. Robert Maddock is the Technical Assistance Officer at the American Meat Science Association. Some of the roles of Dr. Maddock are to assist new and expanding meat and poultry businesses with technical information and assistance.  Meat our guest: Rob received his B.S. in Animal Science at NDSU in 1995, a M.S. in muscle biology at NDSU in 1997, and a doctorate in Meat Science at Texas A&amp...

Today's episode features Drs. Stephan van Vliet Assistant Professor in Food Science at Utah State University and Jerrad Legako an Associate Professor in Meat Science at Texas Tech University. Our guests describe their current research and a broad overview of their studies in food science, as well as the composition of different foods and its interaction with meat.