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 processing academy.

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 tools and technologies to optimize meat quality.

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.

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 find this talk very enriching if you are a company that seeks to learn about new, inexpensive and easy alternatives for dry aging, and how you can implement them; as well as the benefits and differences that exist compared to traditional methods of dry aging in meat.

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, food safety, food biosecurity and defense, and public health. He works closely with food processors, regulators, and technology providers across the country to improve food quality and safety through laboratory-based and processing-based research and troubleshooting activities.

Dr. Detwiler serves as a consultant who supports food industry firms in their efforts to align all employees' roles with policies and protocols for compliance. He is a professor of food regulatory policy, specializing in food safety, global economics of food and agriculture, Blockchain, and food authenticity.

Today you will learn:

1. The evolution of HACCP

2. Why HACCP began?

3. How to be a food safety leader

4. USDA efforts

5. Non-eating meat to meat industry leader

6. Future of food safety