MeatsPad
By Francisco Najar, PhD
MeatsPadJul 13, 2021
Global Meat Logistics: Revolutionizing Trade
In today's podcast, we talk to Nicholas Walker, CEO of TradeCafe. Nicholas will talk about the global meat trade and how digital solutions can improve the process, reduce errors, and minimize losses in the transportation and sale of meat. We will gain insight into the complex network of producers, wholesalers, and logistics involved in the meat trade and explore the latest technologies to improve efficiency and environmental sustainability. Look forward to an insightful discussion!
Enhancing the Pork Business and Education w/ Maria Luisa Flores
In this week’s episode, we speak with Maria Luisa Flores, who serves as both the Sustainability Manager and the Meat Business Unit Manager at Esmeralda Corp. Having contributed significantly over a 30 year career, she has made strides in developing meat business lines and managing environmental wastewater treatment.
We discuss with Maria Luisa her early career steps and the importance of home-based education, and she shares her experiences leading a team in a well-known Peruvian meat industry company.
Back to Basics: The Scientific Method w/ Dr. Keith Belk
In today's episode, we are joined by Dr. Keith Belk, Meat Science Professor in the Department of Animal Sciences at Colorado State University. He will explore the critical transition from basic research to its vital applications in the meat industry. We will also discuss the intricacies of experimental design, hypothesis testing, and the impact of scientific rigor on industry standards. This discussion will enlighten anyone interested in how scientific discoveries drive advancements in meat processing and safety.
From Science to Support: AMSA's Role in Meat Processing Success w/ Drs. Robert Maddock &Christi Calhoun
In today's episode, we're exploring the meat processing industry with AMSA's experts, Dr. Robert Maddock and Dr. Christi Calhoun. They'll discuss a USDA-supported program aiding small to medium-sized processors in strengthening the meat supply chain. We'll also highlight "The Meat Locker," a vital online resource for industry professionals, offering a range of no-cost services and information on food safety, business, and more. Tune in for a concise look at how this initiative is transforming meat processing.
Steps to Extending Shelf Life w/ Alessandra Bulgarelli
Welcome to this new episode, where we discuss with Alessandra Bulgarelli, Business Development Manager and R&D Senior Technologist at Kerry.
We also dive into some questions from small meat processors on cold chain management, meat microbiology, oxidation, and explore new preservation technologies.
Promoting Lamb: Nutrition and Quality w/ Megan Wortman
In today's episode, we're joined by Megan Wortman, representing the American Lamb Board. We explore the efforts to promote American lamb, discussing the board's initiatives focused on educating consumers about the quality, nutrition, and sustainability of domestically-produced lamb.
Megan also shares insights into her career journey, transitioning from a background in agricultural policy in Washington D.C. to her current role in marketing and promoting food products
A Discussion of Feed Regimens and Meat Quality
In today's episode, our co-hosts Drs. Francisco Najar and Phil Bass explore the world of beef production by comparing grain and grass finishing. They also discuss the role of nutrition, genetics, and consumer education.
Revolutionizing Food: Discovering the World of Cultivated Meat w/Dr. María de la Salud
In today's episode, we are joined once again by Dr. María de la Salud, who holds the position of Full-time Professor C at the National Autonomous University of Mexico (UNAM), with whom we will discuss the revolution of alternative proteins, exploring regulation and current challenges.
We're excited to have Dr. María de la Salud join us again in today's episode. Our discussion will revolve around the recent revolution in alternative proteins, where we'll explore the current regulatory landscape and the challenges being faced by the industry.
Additionally, we will delve into the technological developments that are shaping the future of the industry, including plant-based meat printing technology.
Beef by the Pound: Genetics, Grading, and Portioning in Focus w/Matt Perrier
Today, we're excited to share an episode from the Practically Ranching podcast featuring an interview with one of our co-hosts, Dr. Phil Bass. In this conversation, we dive deep into the world of beef production and the cattle industry.
Throughout the interview, Dr. Bass offers valuable insights into important industry topics, such as human nutrition, beef cattle genetics, livestock selection, value-based marketing, economics, animal identification, exports, public land use, and beef promotional efforts.
The conversation also touches on meat science topics, including carcass weight, USDA grading standards, and portion sizes of steaks in today's market.
Beef Discoloration: Economic Loss and Waste
In today's episode, we are joined by Dr. Ranjith Ramanathan, a Professor at Oklahoma State University and fresh meat color expert.
Together we discuss his recent research titled "Economic Loss, Amount of Beef Discarded, Natural Resources Wastage, and Environmental Impact Due to Beef Discoloration."
This study sheds light on the economic and environmental implications of beef discoloration, revealing staggering losses and waste within the industry.
Leadership Development and Community Connection in the Meat Sector w/ M.S. Megan Eckhardt
In today's episode, we're joined by M.S. Megan Eckhardt, a passionate Ph.D. candidate at WTAMU and advocate for the meat industry. Megan serves as the AMSA Student Board President and Student Representative for the IFT Muscle Foods Division.
Throughout our conversation, we explore key topics such as leadership, community building, and the future of the meat industry. Megan shares insights on the importance of mentorship, empowerment, and hands-on learning in shaping the next generation of meat industry professionals.
Packaging Insights: Modified Atmosphere, Meat Color and Shelf Life w/ Dr. Mahesh N. Nair
In today's episode, we have Dr. Mahesh N. Nair, Associate Professor of Meat Science at Colorado State University, discussing food packaging, specifically Modified Atmosphere Packaging (MAP). He explores how MAP impacts meat color and shelf life, examining the use of gases like oxygen, carbon dioxide, and carbon monoxide in packaging. Dr. Nair also delves into the delicate balance required to achieve vibrant meat color while ensuring product longevity.
We delve into consumer preferences in the US versus Europe regarding packaging atmospheres, the role of carbon monoxide in preserving the coveted cherry-red color, and the challenges of balancing tenderness and color in aged meats.
Analysis of Actual Water Consumption in Meat Production w/Dr. Pablo Manzano
On today's episode, Dr. Pablo Manzano shares the mic with Francisco to uncover numbers and facts around the water use propaganda surrounding livestock.
Dr. Pablo Manzano, an esteemed ecologist with expertise in grasslands, domestic and wild animals, at The Basque Centre for Climate Change (BC3)
What is required to produce 1 kg of beef?
It's not a Cow w/Drs. Najar & Bass
In today's episode, join Drs. Francisco Najar and Phil Bass as they share insights on the upcoming meat industry shows, events, and networking opportunities.
Dr. Bass also explores his book, "It's Not a Cow." The title cleverly hints at the common lack of awareness in our industrialized society regarding how food is grown and transported. This book sheds light on the often-overlooked and sometimes unfairly criticized individuals who raise cattle for meat and milk, presenting their story with precision and authenticity.
Get a sneak peek into the fascinating revelations of "It's Not a Cow" on this episode.
Diet, Insulin Resistance, and Chronic Diseases Connection w/ Dr. Eric Berg
In today's episode, we feature Dr. Eric Berg, a meat scientist who will discuss the role of meat and animal-sourced proteins in a healthy diet. Dr. Berg has utilized pigs as a model to investigate human digestion, emphasizing the significance of insulin balance and amino acids in dietary considerations.
Sanitary Designs and Dry Aging Innovations w/Neville McNaughton
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.
Exploring Oral Behavior Trends in Meat Consumption w/Dr. Rhonda Miller
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.
Pork Perspectives: Marketing, Innovation, and Nutrition w/ Dr. David Newman
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.
Food Safety Considerations in a USDA Meat Plant w/ Dr. Lynn Delmore
In today's episode, we are joined by Dr. Lynn Delmore, a Food Industry Consultant, to explore the journey of securing USDA approval for meat processing plants and delve into food safety aspects within the U.S. meat industry. Our conversation addresses critical topics like HACCP plans and SSOPs, highlighting the significance of keeping abreast of evolving regulatory demands. We also tackle the crucial issue of allergen control and the ever-changing regulatory framework in the meat industry.
Diet, Growth Promotants and Meat Quality w/ Drs. Francisco Najar & Phil Bass
In this episode, Drs. Francisco Najar and Phil Bass address multiple questions from small meat processes regarding meat quality. They also discuss about the balance between the use of growth promotants and marbling as well as how to monitor quality. In addition, they explain the importance of branding, value proposition and understanding your consumer.
Caring for Calves: Hygiene, Colostrum, and Navel Care w/ Dr. Lauren Christensen, DVM
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.
Frozen Block Processing w/Rod Sammon
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.
An Historical Trip through "The Jungle" w/ Dr. Justin Kastner
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!
Food Industry, Agriculture and Sustainability w/Drs. Najar & Bass
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.
Perfecting Beef Tenderness w/ Dr. Jacob Tuell
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.
Animal Agriculture and Meat Production in Guam w/Dr. Jeng-Hung Liu
In today's episode, we sit down with Dr. Jeng-Hung Liu, a faculty member and extension specialist at the University of Guam. Our discussion revolves around the challenges and opportunities within animal agriculture and meat production in Guam.
We also discussed about food security and the interaction between tourism and agriculture.
Wrapping up RMC 2023
It’s been a great RMC! Thank you AMSA for having us again this year! We're wrapping up this conference with a quick discussion and summary with Dr. Phil Bass. We will see you in Oklahoma next year!
Innovative Pig Feeding Strategies w/ Jay Stowater
In this episode, we're joined by Jay Stowater, a Graduate Assistant hailing from Iowa State University, where he dives deep into livestock research. Join us as Jay unravels innovative pig feeding strategies meticulously crafted to address supply chain disruptions and potential disease outbreaks.
Our discussion will center around the strategic utilization of anhydrous calcium chloride to moderate pig growth, potentially revolutionizing industry resilience.
Exploring New Frontiers in Pig Carcass Research
In today's episode, we're joined by Khalil Jallaq and Kaitlin Richey, who will be delving into their groundbreaking research on meat science and pig carcass processing.
Throughout the episode, Khalil and Kaitlyn also touch on the potential implications of their findings for the meat industry, from optimizing pig genetics to uncovering exciting new cuts that could reshape the market.
Understanding Animal Welfare in Meat Production w/ Dr. Lily Edwards-Callaway
In this episode, we welcome Dr. Lily Edwards-Callaway, who will be diving into the topic of animal welfare in the meat industry. We'll cover factors affecting welfare, its relationship with meat quality, auditing procedures, and the future of research in this area. Dr. Callaway will also touch upon the developing human-animal interaction in agriculture.
Meat and its Impact on a Healthy Diet w/ Dr. Shalene McNeill
On this episode, we share the mic with Dr. Shalene McNeill to discuss about the essential role of meat in the human diet.
She speaks about the most common misconceptions among consumers and explains the impact of meat on the well-being of consumers.
Antimicrobial Interventions in the Meat Industry w/ Dr. Steve Larsen
To continue with the episodes recorded at RMC this year, we sat down with Dr. Steve Larsen, Sr. Manager Technical Services at Arm & Hammer Animal and Food Production.
He shares with us about the multi-hurdle or multi-barrier approach used in the meat industry to help reduce pathogenic bacteria on carcass surfaces. He also dived into the use of hypobromous acid and its benefits for meat processors.
Dry Aging Meat: Exploring Flavor, Safety, and Best Practices w/ Dr. John Scanga
In today's episode, we have Dr. John Scanga delving into the world of dry aging meat, covering everything from its definition and principles to packaging. During this episode, we address the growing demand for dry-aged meat, the challenges faced in the process, and the best practices to ensure both flavor and food safety.
How to Select the Best Smokehouse w/ M.S. Robert Hanson
On our second episode during RMC this year, we sat down with Bob Hanson, principal of Hanson Tech LLC. Bob has more than 30 years of experience helping meat processors on enhancing their smokehouse operations, including cooking and cooling.
During this conversation, Bob expands on the principles of thermodynamics in meat processing by monitoring dry bulb and wet bulb as well as the rate of surface drying on processed meats.
RMC 76th with Collette Kaster
To kick off RMC 2023, we sit down with Collette Kaster, CEO of the American Meat Science Association (AMSA). We discussed AMSA's role in disseminating scientific information and bringing together meat industry professionals and leaders from diverse backgrounds in the meat industry.
Protein PACT with Kristi Block
In today's episode, we sat down with Kristi Block, the Strategy Director at the North American Meat Institute. Kristi is a leader in the meat industry and she explains her role in the Protein PACT initiative.
Kristi explains how this initiative serves as a platform to find solutions for the meat industry, including the availability of balanced diets and the development of a new workforce.She also discusses her work on food waste, policy-making, and other areas throughout the meat supply chain, leading to significant contributions to sustainable animal agriculture in the US.
Exploring Beef Production in Puerto Rico with Dr. Katherine Domenech
In today's episode, we share our microphone with Dr. Katherine Domenech, an Associate Professor in the department of Animal Science and Food Technology at the University of Puerto Rico.
She speaks about the current challenges related to meat imports and their variation based on quality and price and their interaction in the local market. She also touches on meat quality and their ongoing efforts to improve quality through breeding programs.
Building a Career in Butchery with Bobby Morrison
In today's episode, our guest is Bobby Morrison, a butcher with extensive experience in the meat industry who will share his experience of butchery, his work in meat processing, wholesale cutting, and his apprenticeship that launched his career.
During the interview, his participation in a learning program from a meat processors association is highlighted, as well as the importance of associations in the industry and how they provide support and knowledge among members.
Crafting a Legacy: From Butcher to Meat Business Owner
On today's episode, we have Nathan Bingham from Bingham's Custom Meats to discuss their journey into the meat industry, starting as a meat department worker and eventually becoming a butcher and a business owner.
Nathan shares his deep passion for the meat industry, highlighting his active involvement in the Butchers of America and World Butchers Challenge.
Meat the Century Mark: Reflecting on 100 Episodes of Meat Industry Insight
This week, the MeatsPad Team is celebrating the publication of the 100th episode. We are joined by our colleagues from the American Meat Science Association (AMSA), Collette Kaster and Deidrea Mabry, who talk a about the partnership and the conversations that will take place in the upcoming RMC 2023.
The link between the meat and pet food industry with Cansu Caliskan
In today’s episode we have Cansu Caliskan who is Expert for Premium Natural Dog Treats & Chews where she will talk to us about the global state of the industry, including the connection between the meat and pet food industries, regulations, and the industry’s steady growth. During the interview they also discuss the challenges faced by small meat processors in finding alternatives for pet food production and the need for communication between slaughterhouses and pet food companies.
Processed meats cooling deviation with Dr. Elizabeth Boyle
In today's episode, we spoke with Dr. Elizabeth Boyle, a Professor and Extension Specialist at Kansas State University who specializes in HACCP, meat safety and quality, and processed meats.
During the interview, we talked about the upcoming KMPA meeting celebrated in Manhattan, Kansas on April 28th. We also dived into alternative solutions for processors facing product equipment failure and who are evaluating the safety of their products based on USDA critical limits.
How to Establish a Successful Meat Brand in 2023
Discovering a Meat Cut with Sierra Jepsen
In today's episode, Dr. Phil Bass interviews Sierra Jepsen about her research project on the top sirloin, a subprimal cut of the beef loin primal. Sierra's project aims to identify other stakeable and grillable items that can be created from the top sirloin, whose four muscles are sometimes not fully utilized as standalone steak cuts.
The conversation also highlights the value of identifying added margin cuts for small-scale processors. Moreover, the discussion highlights new consultation opportunities with a mobile meat school start up company.
Running a Small Independent Meat Company w/Kevin Trosclair
In today's episode, Kevin Trosclair, the owner of Mountain View Custom Meats, discusses with Dr. Phil Bass about running a small independent business in the meat processing industry, delving into various aspects of the business, including labor issues, employee benefits, safety, quality, and efficiency.
They also discuss the importance of culture and hiring the right people to create a successful business. Finally, they talk about the benefits offered to employees to create a positive work environment and retain good employees.
Preventing food safety risks in dry cured meats with Dr. Jonathan Campbell
In today's interview, we will be joined by Dr. Jonathan Campbell, an Associate Professor at Penn State University, who will discuss the challenges of regulating meat products, and the potential food safety risks associated with them.
Additionally, the discussion will touch on important topics such as the risks associated with pathogens like Listeria monocytogenes, and the measures that can be taken to reduce these risks, such as temperature control and pH adjustment.
Mom at the Meat Counter w/Dr. Janeal Yancey Ep. 93
In today's episode our host, Phil Bass, engages in an insightful conversation with Dr. Janeal Yancey, a distinguished meat scientist, devoted mother, and cattle rancher hailing from University of Arkansas.
During this episode, Dr. Yancey delves into her multifaceted career, sharing details about her role as an extension faculty member, her research on fresh meat color and freezing, and her passion for teaching animal science classes. Beyond academia, Dr. Yancey is deeply committed to consumer outreach, which she achieves through various initiatives, including her widely popular blog "Mom at the meat counter" and her dynamic social media content creation.
Meat Fermentation w/Joerg Duepjan, François Desroches and Austin Egolf Ep. 92
In today's episode, Austin Egolf and Francisco Najar shared the microphone with Joerg Duepjan and Francois Desroches from Lallemand to describe the ideal conditions for fermented sausage production.
They discussed about the impact of acidification on the shelf-life, quality, and palatability traits of fermented meat products. Joerg also pointed out the main differences between Europe and the US in terms of production (thermal processing) of Salami Milano and the importance of control of temperature, humidity, air flow and fermentation time.
Quick Update on Mechanical Stunning and Animal Welfare w/James Biondic Ep. 91
Today Francisco sits down with James Biondic, Vice President of Captive Bolt Stunning at FRONTMATEC Accles & Shelvoke, to explain the steps to select the most convenient stunner for each operation.
He also highlights the importance of using the right grain or cartridge to extend the lifespan of each unit and achieve an efficient mechanical stunning.
Meat Color and Shelf Life w/ Dr. Melvin Hunt Ep. 90
On this episode, Francisco sits down with Dr. Melvin Hunt to talk about his legacy and the future of meat color research.
Dr. Hunt provides valuable insights and information on meat color stability and the impact of postmortem age on meat color.
He also addresses some common misconceptions and points out how to effectively use a vaccum chamber to optimize the shelf-life and color-life of fresh meat.