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 consistency across the industry.

In this episode of MeatsPad, Dr. Phil Bass talks with Dr. Casey Owens from the University of Arkansas about poultry quality, processing, and the science behind some of the challenges the industry faces today.

Dr. Owens explains topics such as woody breast, spaghetti breast, tenderness, deboning time, marination, and value added poultry products. The conversation also covers why chicken has become such a versatile protein, from fried chicken and nuggets to further processed products found across the market.

They also discuss automation in poultry processing, the use of robotics and new technologies, and how the industry continues to improve efficiency while making better use of the product.

Dr. Owens also shares how she entered the field of poultry science and talks about Poultry 101, an educational program focused on poultry production, processing, quality, food safety, and further processing.

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. KatieRose McCullough joins Dr. Phil Bass and Sharon Beals for a wide-ranging conversation on the challenges and opportunities shaping the meat industry. They explore emerging food safety priorities, the science and purpose behind ingredients in processed meat products, Salmonella, public health, and the potential consequences when policy moves faster than science.

The conversation also turns to the people behind the industry. Katie Rose shares lessons from her career in meat science, the importance of mentorship and professional networks, supporting women in the meat industry, and why career paths don’t always have to be linear.

From making science-based food safety decisions to deciding whether a PhD is really the right next step, this episode offers valuable perspectives for students, researchers, processors, and meat industry professionals alike.

This episode is part of an ongoing collaboration between MeatsPad and the Women’s Meat IndustryNetwork (WMIN), sharing career stories, industry knowledge and perspectives from women working across meat and poultry.

WMIN membership is free and open to anyone interested in connecting, learning and supporting thecommunity.

Become a WMIN member: https://bit.ly/4xmMXMu

Follow WMIN on LinkedIn: www.linkedin.com/company/wmin/

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 its biggest transformation in decades. They discuss the limitations of the current Yield Grade system, the emergence of Red Meat Yield as a more meaningful measure of carcass value, and how technologies like CT scanning, artificial intelligence, and machine learning are creating new opportunities to improve accuracy, efficiency, and genetic progress.

The conversation also examines the role of genetics, beef-on-dairy production, and the importance of aligning producer incentives with consumer expectations. From carcass composition and sustainability to the economics driving today's beef industry, this episode offers an insightful look at how innovation could reshape the way cattle are evaluated and rewarded in the years ahead.

Topics discussed:

• The future of beef grading

• Why Yield Grade needs to evolve

• Red Meat Yield and carcass value

• CT scanning and 3D imaging

• Artificial intelligence in meat science

• Machine learning for carcass evaluation

• Genetics and selection for efficiency

• Beef-on-dairy production

• Carcass composition and optimization

• Sustainability and resource efficiency

• Industry economics and market signals

• The next generation of beef production

In this episode of MeatsPad, host Phil Bass sits down with Dr. Steven Lonergan, incoming President of the American Meat Science Association (AMSA) and Professor at Iowa State University, to discuss how networking, mentorship, and scientific collaboration continue to shape the future of the meat industry.

The conversation explores the science behind meat tenderness, including the role of calpains and calpastatin, why aging improves meat quality, recommendations for beef, pork, and lamb, and how genetics influence tenderness. They also dive into unique pork cuts like the Spanish Secreto and why understanding meat science leads to better products.

Topics covered:

• AMSA and the value of networking

• The science of meat aging and tenderness

• Calpains and calpastatin

• Genetics and meat quality

• Beef, pork, and lamb aging

• The Secreto

Learn more about the American Meat Science Association at meatscience.org.

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 companies like Oscar Mayer, Tyson Foods, and Simmons Foods, Dr. Bacon shares insights on product innovation, consumer demand, food safety, pet food manufacturing, and the rise of chicken as one of the most versatile proteins in the market.

The conversation dives into the growth of chicken consumption, the evolution of wings and boneless wings, the role of portioning and value-added products, and what the beef and pork industries can learn from poultry’s speed of innovation. Dr. Bacon also reflects on technology, automation, talent development, and the future of animal protein.

A thoughtful and engaging conversation on meat science, innovation, and the people shaping the future of protein.

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 supply chain responsibility, corporate accountability, and the real challenges behind improving animal welfare at scale.

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 quality, better decision-making, and effectively communicating that information. Dr. Mafi also shares the key skills students gain through meat judging programs. Finally, she announced the celebration of 100 years of meat judging, 1926–2026.

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 education matters. She also highlights how collecting and using customer data can guide smarter strategies and strengthen brand performance. Sara emphasizes consistently showing product value and meeting customer expectations. A quick, insightful guide for anyone building a brand in the meat industry.

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 insights from her recent study, “Pork cuts, hams, and sausages have digestible indispensable amino acid scores (DIAAS) close to or over 100,” highlighting pork’s high protein quality and digestibility.

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 senior roles at companies such as US Foods, Maple Leaf Foods, Smithfield, Tyson/IBP, and Arby’s, she shares valuable insights on leadership, empathy, and the power of listening. In this episode, we discuss how to balance multiple responsibilities and the importance of connecting with people to lead effectively in a demanding environment.