Shows / MeatsPad
MeatsPad
Welcome to MeatsPad, a platform to share breakthrough knowledge that is accessible to the meat industry. Be ready to hear from meat specialists to talk about numerous topics in meat science, including animal welfare, meat production, meat quality, among others.
Episodes
- MeatsPad
What's New in Beef Flavor Research?
In this episode of MeatsPad, Dr. Phil Bass welcomes back Dr. Travis O'Quinn, Associate Professor at Kansas State University, to discuss recent research on beef…
- MeatsPad
Is This the Future of Meat Science Education?
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…
- MeatsPad
AI & Meat Science?
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…
MeatsPadPork Quality with Dr. Anna Dilger | 190
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…
- MeatsPad
Poultry | 189
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…
MeatsPadMeat Safety and Career Paths | KatieRose McCullough, Ph.D. | 187
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…
- MeatsPad
AI, Genetics & Beef Grading | 187
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…
- MeatsPad
Networking & The Science Behind Better Meat
In this episode of MeatsPad, host Phil Bass sits down with Dr. Steven Lonergan, incoming President of the American Meat Science Association (AMSA) and…
- MeatsPad
How Chicken Changed the Meat Industry | Ep. 185
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…
MeatsPadAnimal Welfare at McDonald's | WMIN x MeatsPad | Ep. 184
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…
- MeatsPad
What is Meat Judging? with Dr. Gretchen Mafi
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…
- MeatsPad
Branding That Sells: Strategies for Real Market Impact in the Meat Industry with Sara Houret
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…
MeatsPadUnderstanding the Nutritional Profile of Pork Meat with MSc. Natalia Fanelli
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…
MeatsPadConnecting & Leading in the Meat Industry with Dr. Sharon Beals
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…
MeatsPadFrom Research to Impact: Academia and Industry in Conversation at RMC 2025 with Collete Kaster, M.S. and Deidrea Mabry, M.S.
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…
MeatsPadNational Beef Audit: Improving Meat Industry with Dr. Mandy Carr Johnson
Today on MeatsPad, Dr. Mandy Carr Johnson, Sr. Executive Director of Scientific Affairs at NCBA, discusses the Beef Quality Audit, producer education, proper…
MeatsPadWoman in Meat: Science and Leadership at RMC 2025 with Dr. Betsy Booren
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…
MeatsPadWoman in Meat: Breaking Barriers with Dr. Lyda G. Garcia
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…
MeatsPadWhat Makes a Good Meat Product? With Dr. Frédéric Leroy
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…
MeatsPadThe Meat Quality Of Bison with Ph.D. Amanda Blair
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…
MeatsPadPet Food : Turning Meat By-products into Premium Nutrition with MC. Rob Ames
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…
MeatsPadWhat’s Next for Meat? Meat Industry Priorities from AMSA 78th RMC with Dr. Phil Bass
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…
MeatsPad50 Years of Innovation: Viscofan’s Journey on the Meat Industry with Wilfried Schobel
In this special episode, we speak with Wilfried Schobel, Product Manager at Viscofan Group, as they celebrate 50 years of innovation in casing technology…
MeatsPadBehind the Smoker Innovation: Responding to Modern Industry Needs with Vlastimil Zajíc
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…
MeatsPadWhat the Smoking Chamber Market is Demanding in 2025 – IFFA Trends with Jitka Pikula
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…
MeatsPadFrom Research to Reality: The Innovation Changing Knife Sharpening - IFFA 2025 with Pitor Brzeski y Michal Brzeski
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…
MeatsPadPhosphates in Meat Processing: Mechanisms, Efficacy, and Industry Implications with Dr. Wes Schilling
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…
MeatsPadWMIN SERIES: Anne-Marie Roerink
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…
MeatsPadThe Role of Microbiomes in Meat Science and Food Safety with Dr. Aeriel Belk
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…
MeatsPadUnderstanding Animal Behavior: Promoting Welfare in the Meat Industry with Dr. Ruth Woiwode
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…
MeatsPadBuilding Trust in the Meat Industry: Erick Mittenthal, Education, Trust, and Collaboration
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…
MeatsPadMeat the Truth with Kadie Graves
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…
MeatsPadWMIN Series: Julie Anna Potts
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…
MeatsPadUnderstanding Consumer Perceptions of Grass-Fed Beef with Klae O'Brien
In this episode, we are joined by Klae O’Brien, lead author of a groundbreaking study on consumer perceptions of grass-fed beef. Published in the Journal of…
MeatsPadSeam Butchery Secrets: Perfecting the Art of Meat Cutting with Dr. Gregg Rentfrow
In today’s episode, we’re joined by Dr. Gregg Rentfrow, a seasoned meat scientist with over 36 years of expertise. He shares his expertise on seam butchery…
MeatsPadThe Future of Beef Promotion in Texas with Dr. Molly McAdams
In this episode, we dive into the multifaceted beef world with Dr. Molly McAdams, Executive Vice President of the Texas Beef Council. Dr. McAdams shares…
MeatsPadMeat Matters: The Final Cut of 77th RMC 2024 with Drs. Francisco Najar & Phil Bass
The 77th RMC concluded with Dr. Francisco Najar and Phill Bass reflecting on the impactful exchange of ideas that took place. Experts and industry…
MeatsPadAgriculture Education: Real Experiences, Real Results with Dr. Derris Burnett
In today's episode, we have Dr. Derris Burnett, who uses immersive, hands-on experiences to revolutionize agricultural education, yielding meaningful outcomes…
MeatsPadAsking the Right Questions: Unlocking Success in Meat Science and Beyond with Dr. Steven Lonergan
Join us as we welcome Dr. Steven Lonergan, a prominent expert in meat science and global food policy. We will discuss the importance of asking key questions to…
MeatsPadFreezing: The Application in Meat Processing w/ Dr. Derico Setyabrata
In this episode of Meatspad, we’re joined by Dr. Derico Setyabrata, an assistant professor of Animal Science at the University of Arkansas, as we dive deep…
MeatsPadThe Beef Checkoff Program: NCBA’s Role in Beef Demand and Industry Growth with Drs. Mandy Carr and Jessica Lancaster
Welcome to another engaging episode of the Meatspad Podcast! Today, we are delighted to host Mandy Carr and Jessica Lancaster from the National Cattlemen’s…
MeatsPadImproving Meat Quality Through The Rinse & Chill Procedure w/Dr. Robert Campbell
Today's interview will feature Bob Campbell, the Director of Technical Services at MPSC Inc. We will discuss the application of Rinse & Chill® in meat plants…
MeatsPadConsumer Preferences for Meat Color at the Retail Level
In this episode, we have Dr. Annika Thies as a guest. She is part of Dr. Mahesh N. Nair's team at Colorado State University and works on projects studying the…
MeatsPadSmart Sensors in Meat Packaging: Innovating Freshness with Dr. Max Grell
Join us as we delve into the world of smart packaging with Dr. Max Grell, a leading scientist in sensor technology. Dr. Grell explains how BlakBear's…
MeatsPadFood Trends: Insights from a Protein Research and Development Expert w/Dr. Ann Brackenridge
In this episode, we welcome Dr. Ann Brackenridge, Head of R&D and Innovation at Cargill Protein, to discuss the latest trends in the food industry. Dr…
MeatsPadThe Meat Locker: A New Resource for Meat Industry Professionals w/Dr. Christi Calhoun and Dr. Robert Maddock
Welcome back to the MeatsPad podcast! Our hosts are joined by Dr. Christi Calhoun and Dr. Robert Maddock from AMSA to discuss the Meat and Poultry Processor…
MeatsPadArtificial Intelligence in Meat Science: Opportunities and Challenges w/Dr. John Scanga
Join us today with Dr. John Scanga at the Reciprocal Meat Conference. Dr. Scanga discusses AI's transformative role in agriculture, particularly in enhancing…
MeatsPadRevolutionizing Meat Quality: High Pressure Techniques w/Dr. Ranjith Ramanathan and Dr. Gary Sullivan
In this week’s episode, we are joined by Dr. Gary Sullivan from the University of Nebraska-Lincoln and Dr. Ranjith Ramanathan from Oklahoma State University…
MeatsPadMeat Processing: Innovations and Challenges w/Dr. Jeng-Hung Liu
In this week’s episode, we welcome Dr. Jeng-Hung Liu from the University of Guam, who shares insights into the recent USDA meat and poultry processing grant…
MeatsPadFrom Research to Community Service: Charity in the Meat Industry w/ Amy Steward
Join us as we welcome Amy Steward from Tyson Foods to discuss the meat science community's role in supporting Ronald McDonald House Charities. Amy will…
MeatsPadConnecting Farmers to Consumers: The Shark Farmer Mission w/ Rob and Emily Sharkey
Welcome to today’s episode, joined by the Shark Farmers, Rob and Emily Sharkey. Rob, a passionate fifth-generation farmer, and Emily, a skilled media producer…
MeatsPadChallenges in Meat Science Education with Dr. Bob Delmore
In today’s episode, we sit down with Dr. Bob Delmore, a respected educator in meat science. Dr. Delmore shares his insights on effective teaching methods, the…
MeatsPadRMC 77th AMSA 2024 w/ Collette Kaster
We welcome you to the 77th Reciprocal Meat Conference (RMC) of the American Meat Science Association (AMSA), 2024. The conversation began with Collette Kaster…
MeatsPadGlobal Meat Logistics: Revolutionizing Trade
In today's podcast, we talk to Nicholas Walker, CEO of TradeCafe. Nicholas will talk about the global meat trade and how digital solutions can improve the…
MeatsPadEnhancing the Pork Business and Education w/ Maria Luisa Flores
In this week’s episode, we speak with Maria Luisa Flores, who serves as both the Sustainability Manager and the Meat Business Unit Manager at Esmeralda Corp…
MeatsPadBack to Basics: The Scientific Method w/ Dr. Keith Belk
In today's episode, we are joined by Dr. Keith Belk, Meat Science Professor in the Department of Animal Sciences at Colorado State University. He will explore…
MeatsPadFrom Science to Support: AMSA's Role in Meat Processing Success w/ Drs. Robert Maddock &Christi Calhoun
In today's episode, we're exploring the meat processing industry with AMSA's experts, Dr. Robert Maddock and Dr. Christi Calhoun. They'll discuss a…
MeatsPadSteps to Extending Shelf Life w/ Alessandra Bulgarelli
Welcome to this new episode, where we discuss with Alessandra Bulgarelli, Business Development Manager and R&D Senior Technologist at Kerry. We also dive into…
- MeatsPad
Promoting Lamb: Nutrition and Quality w/ Megan Wortman
In today's episode, we're joined by Megan Wortman, representing the American Lamb Board. We explore the efforts to promote American lamb, discussing the…
MeatsPadA Discussion of Feed Regimens and Meat Quality
In today's episode, our co-hosts Drs. Francisco Najar and Phil Bass explore the world of beef production by comparing grain and grass finishing. They also…