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MeatsPad

MeatsPad

By Francisco Najar, PhD

Welcome to MeatsPad, a platform to share breakthrough knowledge that is accessible to the meat industry. Be ready to hear from meat specialists to talk about numerous topics in meat science, including animal welfare, meat production, meat quality, among others.
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New Cultures and Meat Experiences | Ep. 64

MeatsPadJun 14, 2022

00:00
19:50
Promoting Lamb: Nutrition and Quality w/ Megan Wortman

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

Mar 26, 202422:53
A Discussion of Feed Regimens and Meat Quality

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.

Mar 12, 202424:44
Revolutionizing Food: Discovering the World of Cultivated Meat w/Dr. María de la Salud

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.

Mar 06, 202438:43
Beef by the Pound: Genetics, Grading, and Portioning in Focus w/Matt Perrier

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.

Feb 27, 202401:07:41
Beef Discoloration: Economic Loss and Waste

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.

Feb 21, 202430:38
Leadership Development and Community Connection in the Meat Sector w/ M.S. Megan Eckhardt

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.

Feb 13, 202424:20
Packaging Insights: Modified Atmosphere, Meat Color and Shelf Life w/ Dr. Mahesh N. Nair

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.

Jan 30, 202428:50
Analysis of Actual Water Consumption in Meat Production w/Dr. Pablo Manzano

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?

Jan 16, 202435:09
It's not a Cow w/Drs. Najar & Bass

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.

Jan 09, 202426:00
Diet, Insulin Resistance, and Chronic Diseases Connection w/ Dr. Eric Berg

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.

Dec 27, 202332:58
Sanitary Designs and Dry Aging Innovations w/Neville McNaughton

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.

Dec 19, 202335:11
Exploring Oral Behavior Trends in Meat Consumption w/Dr. Rhonda Miller

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.

Dec 05, 202341:29
Pork Perspectives: Marketing, Innovation, and Nutrition w/ Dr. David Newman

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.

Nov 28, 202325:30
Food Safety Considerations in a USDA Meat Plant w/ Dr. Lynn Delmore

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.

Nov 14, 202329:05
Diet, Growth Promotants and Meat Quality w/ Drs. Francisco Najar & Phil Bass

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.

Nov 07, 202326:36
Caring for Calves: Hygiene, Colostrum, and Navel Care w/ Dr. ⁠Lauren Christensen⁠, DVM

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.

Oct 25, 202324:25
Frozen Block Processing w/Rod Sammon

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.

Oct 10, 202324:50
An Historical Trip through "The Jungle" w/ Dr. Justin Kastner

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!

Oct 03, 202326:47
Food Industry, Agriculture and Sustainability w/Drs. Najar & Bass

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.

Sep 19, 202327:26
Perfecting Beef Tenderness w/ Dr. Jacob Tuell

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.

Sep 12, 202324:55
Animal Agriculture and Meat Production in Guam w/Dr. Jeng-Hung Liu

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.

Sep 06, 202335:48
Wrapping up RMC 2023

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!

Aug 22, 202318:36
Innovative Pig Feeding Strategies w/ Jay Stowater

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.

Aug 15, 202313:45
Exploring New Frontiers in Pig Carcass Research

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.

Aug 08, 202321:13
Understanding Animal Welfare in Meat Production w/ Dr. Lily Edwards-Callaway

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.

Aug 01, 202318:47
Meat and its Impact on a Healthy Diet w/ Dr. Shalene McNeill

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.

Jul 25, 202321:19
Antimicrobial Interventions in the Meat Industry w/ Dr. Steve Larsen

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.


Jul 18, 202317:57
Dry Aging Meat: Exploring Flavor, Safety, and Best Practices w/ Dr. John Scanga

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.

Jul 11, 202323:50
How to Select the Best Smokehouse w/ M.S. Robert Hanson

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.

Jul 06, 202326:44
RMC 76th with Collette Kaster

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.

Jun 27, 202321:15
Protein PACT with Kristi Block

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.

Jun 13, 202325:33
Exploring Beef Production in Puerto Rico with Dr. Katherine Domenech

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.

Jun 07, 202322:53
Building a Career in Butchery with Bobby Morrison

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.

May 31, 202327:56
Crafting a Legacy: From Butcher to Meat Business Owner

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.

May 23, 202338:04
Meat the Century Mark: Reflecting on 100 Episodes of Meat Industry Insight

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.

May 16, 202332:35
The link between the meat and pet food industry with Cansu Caliskan

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.

May 02, 202325:18
Processed meats cooling deviation with Dr. Elizabeth Boyle

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.

Apr 25, 202325:07
How to Establish a Successful Meat Brand in 2023

How to Establish a Successful Meat Brand in 2023

In today's episode, Francisco and Phil speak about the main contributors to produce a consistent and high-quality product. They also pointed out some basic information for beef producers to consider when they create their own meat brand
Apr 18, 202333:00
Discovering a Meat Cut with Sierra Jepsen

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.

Apr 11, 202327:55
Running a Small Independent Meat Company w/Kevin Trosclair

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.

Mar 21, 202318:46
Preventing food safety risks in dry cured meats with Dr. Jonathan Campbell

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.

Mar 14, 202328:03
Mom at the Meat Counter w/Dr. Janeal Yancey Ep. 93

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.

Feb 28, 202328:02
Meat Fermentation w/Joerg Duepjan, François Desroches and Austin Egolf Ep. 92

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.

Feb 14, 202334:05
Quick Update on Mechanical Stunning and Animal Welfare w/James Biondic Ep. 91

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.

Feb 07, 202318:01
Meat Color and Shelf Life w/ Dr. Melvin Hunt Ep. 90

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.

Jan 24, 202330:36
Rerouting Meat Waste w/ Billy Marcus and Shanna Motl Ep. 89

Rerouting Meat Waste w/ Billy Marcus and Shanna Motl Ep. 89

In today's episode, we meet with two meat industry leaders whose passion is to find the best use for all protein, to in return reduce food waste at the packer, processor and retail level. 

To discuss about the current alternatives to prevent protein from ending in the landfill, we invited Billy Marcus and Shanna Motl from Marcus Technologies.

Marcus Technologies created a platform that addresses common challenges in the meat industry, by connecting the largest network of buyers and sellers of animal protein throughout the world.

Jan 17, 202339:14
Internship Success in the Meat Industry w/ Isel Tejeda Ep: 88

Internship Success in the Meat Industry w/ Isel Tejeda Ep: 88

Why is Networking key these days for the meat industry?   

To address various questions from our listenership, we met with Isel Tejeda Urenda, a young meat science student and owner of Tejeda Cattle, who has made her way into the industry at a young age.  

Tejeda talks about her internship experience, at the same time giving us a clear example of the correct way to network which has led her to form a career within the meat industry.

Jan 10, 202322:14
Commitment to Beef Safety w/Dr. Mandy Carr & Dr. Barbara Masters Ep. 87

Commitment to Beef Safety w/Dr. Mandy Carr & Dr. Barbara Masters Ep. 87

In today's episode, we interview Dr. Barbara Masters and Dr. Mandy Carr Johnson about the history and future of beef safety. Our guests describe their roles in helping ensure food safety and how the Beef Industry Food Safety Council maintains a keen focus on progressing the excellence of beef safety in the United States.


Meet our hosts:

Dr. Barb Masters is the Vice President of Regulatory Policy, Food and Agriculture at Tyson Foods, Inc., where she provides regulatory vision and support for food safety and quality policies and procedures. 

Dr. Mandy Carr Johnson is Senior Executive Director of Science and Product Solutions at National Cattlemen's Beef Association.


Dec 27, 202228:48
Meat Processor Assistance Programs w/Dr. Robert Maddock Ep. 86

Meat Processor Assistance Programs w/Dr. Robert Maddock Ep. 86

Dr. Robert Maddock is the Technical Assistance Officer at the American Meat Science Association. Some of the roles of Dr. Maddock are to assist new and expanding meat and poultry businesses with technical information and assistance. 

Meat our guest: Rob received his B.S. in Animal Science at NDSU in 1995, a M.S. in muscle biology at NDSU in 1997, and a doctorate in Meat Science at Texas A&M University in 2000.

Throughout this episode, Dr. Maddock speaks about the various programs where meat processors can obtain assistance if they are looking to expand their portfolio or open a new facility.

Dec 13, 202221:23
Exploring the Meat Matrix w/ Dr. Jerrad Legako and Dr. Stephan van Vliet Ep. 85

Exploring the Meat Matrix w/ Dr. Jerrad Legako and Dr. Stephan van Vliet Ep. 85

Today's episode features Drs. Stephan van Vliet Assistant Professor in Food Science at Utah State University and Jerrad Legako an Associate Professor in Meat Science at Texas Tech University.


Our guests describe their current research and a broad overview of their studies in food science, as well as the composition of different foods and its interaction with meat.

Dec 06, 202234:23