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
MeatsPadMeat Queries: Pork Fat w/Brandon Fields Ep. 72
Our guest this week is Brandon Fields, Global Director of Applied Meat Science at Pig Improvement Company (PIC), and second time on MeatsPad. Brandon has spent…
MeatsPadThe science behind animal slaughter w/ Dr. Mohammad Koohmaraie Ep. 71
We shared our microphone during RMC 2022 with Dr. Mohammad Koohmaraie. Throughout his career he has studied the biological mechanisms that regulate meat…
MeatsPadEnhancing Automation in the Meat Industry w/ MBA. Chafik Barbar Ep. 70
In today’s episode, Dr. Phil Bass talks with Chafik Barbar who is an entrepreneur whose mission is to advance Sustainable Global Food Security. Chafik is CEO…
MeatsPadMuscle Biology, Color and Meat Science w/Dr. Amanda McKeith Ep. 69
We continue our series of meat science conversations at RMC 2022.This time we invited Dr. Amanda McKeith, an Assistant Professor at Fresno State University…
MeatsPadOptimizing fresh meat cutting yields w/Ove Vasvari Ep. 68
At our last interview at IFFA 2022, we sat down with Ove Vasvari, who works for DMRI and explains how they support the pork industry to improve cutting yields…
MeatsPadMeat Economics 2022 w/ Erin Borror
To continue with these dialogues during the 75th RMC, Erin Borror, Vice President of Economic Analysis for the US Meat Export Federation, talks about the…
MeatsPadSecuring the food safety future w/Mindy Brashears, Ph.D. Ep. 66
Today we speak with Dr. Mindy Brashears, Professor and Director of the International Center for Food Industry Excellence at Texas Tech University. Dr…
MeatsPadNew Cultures and Meat Experiences | Ep. 64
Drs. Francisco Najar and Phil Bass traveled to the old continent to meet meat industry leaders in Germany and Spain. Today they discuss what they learned about…
MeatsPadButcher School w/ Brad McLeod and Desmond Johnston Ep. 63
Today, we continue our conversations at the IFFA show in Frankfurt, Germany. We share our German table with Brad McLeod and Desmond Johnston, two meat science…
MeatsPadButchering and Merchandising w/Kari Underly Ep. 62
Today we share our microphone with Master Butcher Kari Underly, founder of Range Meat Academy and author of the famous book "The Art of Beef Cutting". Kari…
MeatsPadCulinary Arts and Meat Science Ep. 61 | IFFA 2022
We continue visiting meat industry leaders at the IFFA show. Today we talk with Dónal Lock who is the Chef Executive at Kerry. He explains the relationship…
MeatsPadInstilling Butcher and Leadership Skills w/Volker Steinkamp Ep. 60
We begin these series of episodes recorded at the IFFA show with global meat industry leaders in Frankfurt, Germany. Today we sit down with Volker Steinkamp…
MeatsPadUSDA Meat Animal Research Center Ep. 59
Today's episode features Drs. Andy King, Tommy Wheeler, and Steve Shackelford from the USDA Meat Animal Research Center. Our guests describe their current…
MeatsPadMeat Color for Retailers
On this podcast, Drs. Francisco Najar and Phil Bass discuss about a recent publication in Meat and Muscle Biology titled “Determining the longissimus lumborum…
MeatsPadAAMP 2022 w/ Abbey Davidson, Ep. 57
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…
MeatsPadA Novel Path for Nitrites w/ Dr. Wesley Osburn, Ep. 56
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…
MeatsPadKey Aspects of Science and Sustainability w/ Dr. Jessica Meisinger
Today we share our microphone with Dr. Jessica Melsinger from Merck Animal Health. Jessica reflects on many topics, including sustainable practices in animal…
MeatsPadUpdate on Pork Quality w/ Brandon Fields Ep. 54
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…
MeatsPadGrowth Promotants in Beef Cattle w/ Dr. John M. Gonzalez | Ep. 53
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…
MeatsPadMarination Issues in South America w/ Drs. Francisco Najar and Phil Bass | Ep. 52
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…
MeatsPadReshaping the Meat Industry in Central America w/ MS. Maria Ponce | Ep. 51
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…
MeatsPadWagyu Beef in Japan w/ Kenichi Kato | Ep. 50
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…
MeatsPadThe Meat Science Podcast w/ Drs. Francisco Najar and Phil Bass Ep. 49
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…
MeatsPadEmpowering Women in The Meat Industry - Dr. KatieRose McCullough and MS. Cheyenne McEndaffer
Today Drs. Francisco Najar and Phil Bass sit down with two magnificent meat industry leaders. Dr. KatieRose McCullough and MS. Cheyenne McEndaffer from the…
MeatsPadThe Original Dry Aging Bags - Thea Lopatka & Amando Komoda
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…
MeatsPadThe Evolution of Food Safety - Drs. Randy Phebus and Darin Detwiler
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…
MeatsPadCasings 101 - Alberto Lorés
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…
MeatsPadFeeding minerals to improve meat quality - Dr. Elisabeth Huff-Lonergan
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…
MeatsPadImpact of extended aging on quality – Dr. Michael Colle
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…
MeatsPadConsumer perceptions of plant-based products vs ground beef - Dr. Travis O'Quinn
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…
MeatsPadMeat Science: A Lifetime Gift - Dr. Jesus Velazco
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…
MeatsPadWater usage in meat plants – Dr. Ty Lawrence
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…
MeatsPadMonitoring pork quality for export markets with Drs. Arp and Mohrhauser
“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…
MeatsPadThe meat futurist - Jack Bobo
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…
MeatsPadPrinciples of Sanitation – Dr. Jeremy Adler
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…
MeatsPadRevisiting about "Dry Aging" with The Millennial Ag Podcast
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…
MeatsPadBeef Sticks for BackPacks – Dr. Bob Delmore and Jordan Levi
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…
MeatsPadIntroducing Kosher and Halal Slaughter Dr. Joe Regenstein
This week we sit down with Dr. Joe Regenstein to discuss about religious slaughter. His broad experience and extensive work in the kosher and halal food…
MeatsPadWhat is Certified Angus Beef?
This week on the MeatsPad, we feature Dr. Daniel and Diana Clark from the Certified Angus Beef®brand. Today we dive into the specifications of the CAB program…
MeatsPadBonus episode – The art of sausage making
We are very pleased to receive Karsten Schellhas on MeatsPad today! He is a 4thGeneration German Master Butcher, who worked in many countries in Europe, Canada…
MeatsPadThe future of meat packaging – Diana Huerta, MS
This week we feature Diana Huerta who is an Applications Engineering Manager from Sealed Air’s Shrink Bags Product Line. Besides all her knowledge and…
MeatsPadThe truth behind salt – Dr. Rodrigo Tarté
Let’s talk about Salt! This week we sat down with Dr. Rodrigo Tarté who is an Assistant Professor and Meat Scientist in the Department of Animal Science at…
MeatsPadA new look at beef – Dr. Dale Woerner
Dr. Dale Woerner is an Associate Professor and Cargill Endowed Professor at Texas Tech University. Today, Dr. Woerner, Blake Foraker, and Jenna Frink discuss…
MeatsPadBonus episode – Advocating for meat processors
We feature Rebecca Thistlethwaite who is the Director of the Niche Meat Processor Assistance Network (NMPAN), an Extension community-of-practice housed at…
MeatsPadMaking the grade with USDA – Dr. Bucky Gwartney
Our guest on this week’s episode is Dr. Bucky Gwartney, an International Marketing Specialist with the USDA Agricultural Marketing Service. He discusses about…
MeatsPadFrom policy to pork quality – Dr. Anna Dilger
In this episode we sit down with Dr. Anna Dilger, an Associate Professor of Meat Science and Muscle Biology at the University of Illinois, and we dive into…
MeatsPadContinuing meat processing education - Noah Hall, MS
This week our guest is Noah Hall, a Director of Processing and Kill Floor Equipment for UltraSource in Kansas City. He will share more about his role and meat…
MeatsPadA meat science legacy - Dr. Michael Dikeman
We are honored to host Dr. Michael Dikeman this week on MeatsPad. Dr. Dikeman is a Professor Emeritus in Meat Science at Kansas State University. Today, he…
MeatsPadAdding value to U.S. meat through international markets - Dr. Travis Arp
We feature Dr. Travis Arp who is the Senior Director of Export Services/Access for the U.S. Meat Export Federation (USMEF). Today, Dr. Arp shares about the…
MeatsPadThe chemistry of curing - Dr. Jonathan Campbell
Our guest this week is Dr. Jonathan Campbell who is an Associate Professor at Penn State University. Dr. Campbell discussed today about the art of curing and…
MeatsPadHumane slaughter and stunning - Dr. Kurt Vogel
In this episode we feature Dr. Kurt Vogel who is an Associate Professor of Animal Welfare and Behavior at the University of Wisconsin – River Falls. Dr. Vogel…
MeatsPadOxidative Processes in Fresh Meat - Dr. Aladin Bekhit
Our guest this week is Dr. Aladin Bekhit, a Meat Scientist and Associate Professor at the University of Otago in New Zealand. Dr. Bekhit’s research interests…
MeatsPadCommunication channels in the meat business - Dr. Dustin Mohrhauser
This week our guest is Dr. Dustin Mohrhauser who is an Associate Pork Quality Manager at Smithfield Foods. He will share today with us about some routes for…
MeatsPadMeat and nutrigenomics - Dr. Amilton De Mello
Our guest this week is Dr. de Mello who is the Meat Science and Food Safety Program Leader for the University of Nevada, Reno. He shares with us some of his…
MeatsPadMeat Science 101 - Dr. David Gerrard
This week we feature Dr. David Gerrard, a Professor and Head of the Department of Animal and Poultry Sciences at Virginia Tech. Dr. Gerrard has devoted his…
MeatsPadAmerican Meat Science Association - Collette Kaster and Deidrea Mabry
Our guests this week are Collette Kaster and Deidrea Mabry who lead the American Meat Science Association (AMSA), the premier organization for meat scientists…
MeatsPadAntimicrobial interventions and food safety - Dr. Sara Gragg
Our guest this week is Dr. Sara Gragg who is an Associate Professor at Kansas State University. During this episode, she will discuss about the importance of…
MeatsPadA conversation with early career meat industry leaders
We are featuring Abbie Uhlenkott and Brendan Negri who work in an American Wagyu beef processing facility in the Northwest. Abbie grew up around cattle in…
MeatsPadMeat quality, rigor mortis, and chilling/time - Dr. Chris Calkins
This week, we feature Dr. Chris R. Calkins who is a Professor of Animal Science at the University of Nebraska. He earned B.S. and Ph.D. degrees from Texas A&M…