MeatsPad

In today's episode, we're joined by Neville McNaughton, a Specialist in Dairy Plant Design and an accomplished Cheesemaker with extensive experience, including multinational ventures. Neville will enlighten us on the world of Sanitary Designs and Dry Aging Technology.

We'll also delve into various related subtopics, exploring challenges in conventional refrigeration, potential applications beyond dry aging, and the critical aspects of moisture control and temperature modulation.

In today's episode, we have the privilege of hosting Dr. Rhonda Miller, a Professor at Texas A&M University. Dr. Miller will delve into the topic of oral behavior in meat consumption, unraveling the mysteries of how individuals interact with and enjoy different meat textures.

Throughout our conversation, we'll explore key subtopics, such as the distinct categories of oral behaviors and how these preferences influence meat choices. Dr. Miller's groundbreaking research sheds light on the profound connection between oral behavior and meat texture, challenging conventional wisdom and opening new avenues for understanding consumer preferences.

In today's episode, we welcome Dr. David Newman, Senior Vice President of Market Growth at the National Pork Board. Dr. Newman shares insights on promoting and marketing pork, emphasizing its value and discussing innovative strategies for diverse consumer engagement.

We explore marketing challenges, his expertise in enhancing pork's market standing, and the ongoing innovations in pork fabrication. The conversation also touches on consumer perceptions, market dynamics, and efforts to reshape public views on the nutritional benefits of pork.

In today's episode, we have Dr. ⁠Lauren Christensen⁠, DVM, delving into the vital topic of "Caring for Calves: Hygiene, Colostrum, and Navel Care."

We also touch on key subtopics, including the significance of maintaining a clean environment in livestock management, the importance of colostrum in boosting calf immunity, and best practices for navel care to ensure the well-being of young cattle.

In today's episode, we're joined by Rod Sammon, Managing Director of Thompson Meat Machinery Pty Ltd, who will discuss about the principles of frozen meat grinding.

We'll also touch on important factors such as machine power (horsepower), temperature role in product quality, and the means to consistently grind and process frozen meat blocks.

Today, we are sharing our microphone with Dr. Justin Kastner, a professor in the Department of Diagnostic Medicine/Pathobiology in the College of Veterinary Medicine at Kansas State University. We will delve into the beginnings of the meatpacking industry in the US, the US’s livestock and meat export trade with Europe’s, while focusing specifically on the Chicago area—where the fictional story of Jurgis Rudkus began. We will summarize the book “The Jungle,” authored by Upton Sinclair during 1904-1905, and discuss the repercussions of its publication and how it influenced the direction of sanitation and food safety regulation within the meat industry in the US. Enjoy the episode!

In this episode, Drs. Francisco Najar and Phil Bass discuss current opportunities for the U.S. meat industry, from climate change to meat sustainability.

They also reflect on their recent trips to South America and Europe, exploring international perspectives on meat production and sharing their discoveries in the fields of agriculture, food production and meat processing.

In today's episode, we're joined by Dr. Jacob R. Tuell, who is an Assistant Professor at Northwest Missouri State University. He discusses his groundbreaking research on the positive impact of tumbling on beef tenderness and the rational behind this research.