MeatsPad

Today's episode features Drs. Andy King, Tommy Wheeler, and Steve Shackelford from the USDA Meat Animal Research Center. Our guests describe their current research work and and a broad overview of the Center's projects in regards to innovative methods for increasing the efficiency of livestock production.

On this podcast, Drs. Francisco Najar and Phil Bass discuss about a recent publication in Meat and Muscle Biology titled “Determining the longissimus lumborum and psoas major beef steak color life threshold and effect of post-mortem aging time using meta-analysis” and its implications for the retail business. This meta analysis was developed to understand the impact of postmortem aging time on the...

In today's episode, we sit down with Dr. Phil Bass and Abbey Davidson, a representative of the American Association of Meat Processors (AAMP), to talk about the current state of small and mid-sized meat processors in United States and their supporting them during the pandemic.  We also discussed the platforms where AAMP participates in and how they are currently providing support to small pro...

Dr. Phil Bass and Dr. Wesley Osburn sit down to talk about one very interesting topic in meat science, curing meat. Dr. Wesley Osburn gives us great insight about the his experiences and learnings over the years and reflects on the process of curing and a new technology to achieve curing in the meat industry.

Today we share our microphone with Dr. Jessica Melsinger from Merck Animal Health. Jessica reflects on many topics, including sustainable practices in animal agriculture, animal health, and meat. She also explains the role of the meat industry in using and delivering every piece of meat from the farm to the table.

This week we sit down with Brandon Fields from PIC to discuss about the evolution of pork quality and learn about the past and current challenges faced by the pork industry. Brandon Fields is a Global Director in Applied Meat Science at PIC (Pig Improvement Company) and during his career he has studied pigs to improve production and genetic potential of pigs.

Our very fist guest on this show is back! Dr. John M. Gonzalez, who is an Assistant Professor at the University of Georgia, returns to discuss about the use of growth promotants in animal production and its impact on meat quality.

Today we have a new format in which we talk about a variety of topics with Dr. Phil Bass.   Dr. Francisco recently traveled to South America to learn and assist meat processors, and in this episode he shares his experiences and debates the importance of learning how other countries process meat.   Among these are the effects of injections, producer-consumer communication, and meat proces...

In this episode we sit down with Maria Bueso Ponce from Honduras. Her passion for meat science has led her to become a leader in the meat industry in Central America helping modernize beef and pork slaughter floors and more in that region.    We discuss her strategies and the opportunities she has identified with small meat processors wanting to adapt their production lines with new tool...

We travel to the other side of the world to talk with Kenichi Kato who is a Wagyu Beef Processing Expert in Japan.   We discuss about the antemortem practices followed by producers in Japan to produce high quality meat.   This video is sponsored by U.S. Meat Export Federation®, Ultra Source® and EFA - Meat Processing Tools®.

On this episode, we go back almost two years to discuss why MeatsPad was born.  We share some of the ins and outs of this project and its positive impact to help connect the meat industry. We flip the table and Dr. Francisco Najar and Dr. Phil Bass are interviewed by Collette Kaster, M.S. and Deidrea Mabry, M.S. from AMSA.

Today Drs. Francisco Najar and Phil Bass sit down with two magnificent meat industry leaders. Dr. KatieRose McCullough and MS. Cheyenne McEndaffer from the North American Meat Institute and the US Beef Export Federation, respectively, speak about their experience and career. We take this chance to discuss about WMIN (The Women's Meat Industry Network), which was created to support women and their...

This week we have the pleasure to invite two friends, Thea and Amando Lopatka, CEO and Operations Manager for of UMAY DRY®️, respectively, to talk about how this brand was created. Thea also created DryAgePro®️, a company that provides solutions to meat processors and restaurants who are seeking to dry age at a commercial scale and at low cost using the special and original membrane bags. You will...

This week we sit down with two outstanding food safety leaders in the meat industry. Dr. Randall Phebus and Dr. Darin Detwiler from Kansas State University and Detwiler Consulting Group, respectively, discuss about the evolution of Food Safety and HACCP. Dr. Phebus is a Professor at Kansas State University who coordinates an active applied food safety research program focusing on food microbiology...

In this episode we fly all the way to Spain to visit Viscofan, the world leader in the production of casings in the meat industry. We sat down with Alberto Lorés Guerrero who is an expert in the application of cellulose casings, collagen, and artificial casings for sausage manufactures. Alberto is a Food Technologist and a passionate fellow who is also a leader in the global meat industry. He has...

For our last conversation during the Reciprocal Meat Conference 2021, we invited Dr. Elisabeth Lonergan to talk about her most recent work on the effect of supplementing minerals on meat quality. Meat our host : Dr. Huff-Lonergan is a Professor in the Animal Science Department at Iowa State University. She received her BS in Food Science at the University of Missouri/Columbia and her MS and Ph. D....

This week we share our microphone with Dr. Colle to discuss the effect of extended aging times of beef subprimals on tenderness and other quality attributes. To optimize tenderness, the meat industry utilizes aging as a practice to ensure a good eating experience, but in some cases, there are certain beef cuts that undergo more than 21 days of aging. Dr. Colle studies the impact of long aging time...

This week we feature two members of the K-STATE Meat Science group to talk about palatability and one of their most recent research comparing plant-based products to ground beef. Dr. Travis O'Quinn and MS Sam Davis discuss about their findings and how consumers preferred ground beef over plant-based beef alternatives.  Meat our guests: Dr. O'Quinn graduated with his B.S. (2008) and M.S. (2010...

This week we have the honor to feature Dr. Jesús Velazco, Director of Perishables at HEB México, who will touch on the current challenges faced by the retail industry in North America. He shares some tips for folks in the meat department to have a profitable and prosperous business.  Dr. Velazco also participated in the bovine myology project, which has led to many improvements in terms of cu...

This week we sit down with Dr. Ty Lawrence to address some questions from meat processors on how much water we should use when processing livestock. Dr. Lawrence is a professor of animal science at West Texas A&M University and has spent a lot of years studying water usage in the meat industry as well as evaluating how to improve the yield, quality, and safety of red meat products. Today you w...

“𝑭𝒓𝒐𝒎 𝒕𝒉𝒆 𝒆𝒙𝒑𝒐𝒓𝒕 𝒑𝒆𝒓𝒔𝒑𝒆𝒄𝒕𝒊𝒗𝒆, 𝒕𝒉𝒆 𝒕𝒘𝒐 𝒌𝒆𝒚 𝒄𝒐𝒎𝒑𝒐𝒏𝒆𝒏𝒕𝒔 𝒕𝒉𝒂𝒕 𝒘𝒆 𝒕𝒉𝒊𝒏𝒌 𝒐𝒇 𝒂𝒔 𝒊𝒕 𝒓𝒆𝒍𝒂𝒕𝒆𝒔 𝒕𝒐 𝒇𝒂𝒕 𝒒𝒖𝒂𝒍𝒊𝒕𝒚 𝒊𝒔 𝒕𝒉𝒆 𝒄𝒐𝒏𝒔𝒖𝒎𝒆𝒓 𝒑𝒆𝒓𝒄𝒆𝒑𝒕𝒊𝒐𝒏 𝒐𝒇 𝒕𝒉𝒆 𝒑𝒓𝒐𝒅𝒖𝒄𝒕 𝒂𝒏𝒅 𝒕𝒉𝒆 𝒔𝒉𝒆𝒍𝒇-𝒍𝒊𝒇𝒆 𝒐𝒇 𝒑𝒐𝒓𝒌 𝒑𝒓𝒐𝒅𝒖𝒄𝒕𝒔” 𝐃𝐫. 𝐓𝐫𝐚𝐯𝐢𝐬 𝐀𝐫𝐩 This week we welcome back our former guests to continue the conversation on pork quality. Dr. Travis Arp and Dr. Dustin Mohrhauser from USMEF and Smithfield Foods, respectively, talk about some of the challe...

This week on the MeatsPad Podcast we receive Jack Bobo, author of the book ‘Why smart people make bad food choices' During this episode, Jack shares his previous experiences and explains about the role of agriculture in the modern world and how the food industry, government, and academia may work together to combat food waste. In addition, he dives into the future of food and describes how consume...

This week we sat down with Dr. Jeremy Adler who is an expert on sanitation in the meat industry. Dr. Adler highlights the ins and outs of an efficient sanitation program that could be used by meat processors. Meat our guest: He obtained his BS in Microbiology, MS in Reproductive Physiology, and PhD in Food Microbiology/Meat Science from Colorado State University. Dr. Adler is a Sr. RD&E progra...

This week we talk about what is happening in the meat science community with the upcoming Reciprocal Meat Conference taking place in Reno, Nevada. In addition, Dr. Bass shares about his current research on dry aging. Sit back and enjoy this conversation!

We are delighted to have the opportunity to present you such a great project which is an example of giving back to the community and fighting food insecurity in the state of Colorado. Dr. Bob Delmore and Jordan Levi are leaders in the meat industry and today they explain how cattle feeders, meat packers, and academia came together to tackle hunger in Colorado. Meat our guests: Dr. Bob Delmore is a...