MeatsPad

Join us as we welcome Dr. Steven Lonergan, a prominent expert in meat science and global food policy.

We will discuss the importance of asking key questions to students, clients, and customers about their goals and motivations for achieving them and how students can learn to apply these questions.

Dr. Lonergan brings invaluable insights into the intersections of technology and education.

Don't miss this engaging conversation!

In this episode of Meatspad, we’re joined by Dr. Derico Setyabrata, an assistant professor of Animal Science at the University of Arkansas, as we dive deep into the world of freezing practices in the meat industry. Join us as we explore how freezing techniques can enhance or compromise meat quality.

From current industry practices to the implications of color and shelf life, this episode provides a comprehensive look at how freezing impacts meat from farm to table. Is freezing a friend or foe? Tune in to find out how the application of the freezing method can make all the difference!

Welcome to another engaging episode of the Meatspad Podcast! Today, we are delighted to host Mandy Carr and Jessica Lancaster from the National Cattlemen’s Association, who are part of the Beef Checkoff Program.

They bring a wealth of expertise and passion to the table, overseeing this vital initiative that supports and promotes the beef industry through strategic funding. Their work with the Checkoff Program is crucial in enhancing beef quality, new product development, food safety, nutrition, and consumer education.

Tune in as we dive into a compelling discussion about their impactful roles and how the Checkoff Program drives positive change. Get ready for an insightful conversation with us!

Today's interview will feature Bob Campbell, the Director of Technical Services at MPSC Inc. We will discuss the application of Rinse & Chill® in meat plants.

The discussion will cover important topics such as the risks associated with improper meat chilling processes, how Rinse & Chill® can enhance tenderness compared to traditional chilling methods, and key highlights of this beef plant procedure.

In this episode, we have Dr. Annika Thies as a guest. She is part of Dr. Mahesh N. Nair's team at Colorado State University and works on projects studying the agricultural and food sectors that affect people's meat consumption in Germany. The episode covers topics such as consumer preferences for meat color at retail and how markets can determine discounts. We also explore differences between Germany and the U.S. in meat science, graduate programs, and the meat industry. Additionally, we discuss how meat science is taught more practically in the U.S. and the interconnection of science with the industry.

Join us as we delve into the world of smart packaging with Dr. Max Grell, a leading scientist in sensor technology. Dr. Grell explains how BlakBear's innovative gas sensors work within meat packaging to provide real-time freshness data.

In this episode, we welcome Dr. Ann Brackenridge, Head of R&D and Innovation at Cargill Protein, to discuss the latest trends in the food industry. Dr. Brackenridge offers insights into the rising popularity of pickles and the influence of Latin flavors on product development.

Welcome back to the MeatsPad podcast! Our hosts are joined by Dr. Christi Calhoun and Dr. Robert Maddock from AMSA to discuss the Meat and Poultry Processor Technical Assistance Network. This initiative, supported by a billion-dollar USDA grant, aims to enhance the meat supply chain in response to recent shortages. Tune in to learn about the new Meat Locker website, which will offer a wealth of resources from basic FAQs to in-depth scientific research. Discover how AMSA is working to support small and mid-sized meat processors with accessible, vetted, and up-to-date information.

Join us today with Dr. John Scanga at the Reciprocal Meat Conference. Dr. Scanga discusses AI's transformative role in agriculture, particularly in enhancing efficiency and accuracy in the meat industry.

Learn about the potential of AI tools to improve operations, from writing and editing to data management.

In this week’s episode, we are joined by Dr. Gary Sullivan from the University of Nebraska-Lincoln and Dr. Ranjith Ramanathan from Oklahoma State University. We dive into the fascinating world of high pressure processing (HPP) and its applications in the meat industry.

Dr. Sullivan explains how HPP is used to control pathogens and improve food safety, while Dr. Ramanathan shares insights on their collaborative research focused on retaining the desirable color of beef during this process.

Learn about the science behind HPP, the challenges of maintaining meat color, and the innovative solutions being developed to enhance meat quality and safety.