MeatsPad Francisco Najar, PhD

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.

In this week’s episode, we welcome Dr. Jeng-Hung Liu from the University of Guam, who shares insights into the recent USDA meat and poultry processing grant. Dr. Liu emphasizes workforce development in the meat industry, integration of aquaculture, and the new Meat Lab in Guam. He discusses the unique challenges and opportunities in meat processing in island regions, including collaborations with the Federated States of Micronesia and the University of Puerto Rico.

Join us as we welcome Amy Steward from Tyson Foods to discuss the meat science community's role in supporting Ronald McDonald House Charities. Amy will highlight how AMSA members donate high-quality protein and prepare meals to help families during tough times. This episode emphasizes the importance of community involvement and charitable efforts in the meat industry.

Welcome to today’s episode, joined by the Shark Farmers, Rob and Emily Sharkey. Rob, a passionate fifth-generation farmer, and Emily, a skilled media producer, dedicate themselves to sharing real agricultural stories. We explore the importance of connecting consumers with the origins of their food, debunking farming misconceptions, and their active engagement with farming communities and the broader public through radio, podcasts, and TV.

In today’s episode, we sit down with Dr. Bob Delmore, a respected educator in meat science. Dr. Delmore shares his insights on effective teaching methods, the importance of mentorship, and the challenges of engaging students. Tune in to learn about his unique approach to education and the future of meat science.

We welcome you to the 77th Reciprocal Meat Conference (RMC) of the American Meat Science Association (AMSA), 2024. The conversation began with Collette Kaster, CEO of the AMSA, highlighting AMSA's crucial role in the growth and development of the meat industry. She also mentioned the strengthening relationship between the industry and academia over time.