In this episode of The Beef Podcast Show, Dr. Jerrad Legako from Texas A&M University shares key insights on how factors like packaging, postmortem aging, and animal management impact beef quality. He explains the chemistry behind meat color, the role of consumer preferences, and how retail innovations influence the beef supply chain. Learn how science supports superior eating experiences and informs the entire beef supply chain. Listen now on all major platforms!

(Note: Dr. Jerrad Legako is currently an Associate Professor at Texas A&M University. At the time of recording, he was at Texas Tech University.)

"Stress has significant effects on tenderness, making animal handling a key quality factor."

Meet the guest: Dr. Jerrad Legako is Associate Professor and the Gary ‘68 and Kay Smith Chair in Meat Science Excellence at Texas A&M University. He earned his M.Sc. in Food Science from Oklahoma State University and his Ph.D. in Animal Sciences from Texas Tech University. His research centers on beef flavor chemistry, meat color stability, and how post-harvest technologies impact consumer eating experiences.

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What you will learn:

• (00:00) Highlight
• (01:30) Introduction
• (05:30) Flavor insights
• (07:30) Consumer preferences
• (11:40) Supply chain flexibility
• (15:07) Meat color explained
• (30:16) Beef quality
• (35:58) Final three questions

The Beef Podcast Show is trusted and supported by innovative companies like:

* Pro Earth Animal Health

- dsm-firmenich

- Virbac

- Lallemand

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