MeatsPad

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 quality, tenderness, sarcomeres, and protein differences. She also explains the unique flavor profile and how grass finishing influences the final product.

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 by-products into high-value, nutritious products for companion animals. Rob shares insights on the science behind ingredient functionality, preservation, and how sustainability is driving innovation in the pet food sector. Discover how by-products are no longer seen as waste, but as key components of premium pet nutrition.

In this episode, we welcome Dr. Derek Vote, Head of Grading Operations for the Fed Beef Division, as we explore key insights into the use of video and photographic technology. Our discussion highlights how instrument-based technological tools are revolutionizing beef carcass grading. We break down how marbling, rib-eye area, and fat thickness are measured objectively through video imaging, data capture, and precision evaluation. Discover how these innovations are helping to standardize grading and enhance decision-making throughout the beef supply chain.

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 for meat science professionals. We recap IFFA 2025 in Frankfurt, dive into hot topics shaping the meat industry, and discuss how global issues like screwworm outbreaks in Mexican cattle are impacting international trade and production.

In this special episode, we speak with Wilfried Schobel, Product Manager at Viscofan Group, as they celebrate 50 years of innovation in casing technology. Recorded live at IFFA, Wilfried shares insights into the evolution and essential role of casings in the meat industry—from functionality to innovation and sustainability.

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 company leads in product innovation, technical development, and the creation of customized solutions for the meat processing industry.

Discover how MAUTING turns industry challenges into cutting-edge equipment that meets evolving global demands in thermal and smoking technologies.

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 in 2025.

Recorded during IFFA 2025, the conversation highlights current industry demands, technological advancements, and MAUTING’s strategic response to global trends.

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 advanced knife sharpening system designed to meet the high standards of the food processing industry. This innovation plays a critical role in maintaining cutting efficiency, improving operator safety, and supporting overall production quality in meat and food processing facilities.

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 University. With years of industry experience and a hands-on teaching approach. We dive into the use of phosphates in meat products, what they do, their limitations, and why they’re essential for improving product quality. Don’t miss this episode packed with practical science and real-world applications!

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 industry. We explore work-life balance, the meat supply chain, food delivery, market pricing, and industry leadership. Anne-Marie shares her insights on overcoming obstacles and why passion for what you do makes all the difference. Join us for an in-depth conversation on the future of meat retail.