MeatsPad Francisco Najar, PhD

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.

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.

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.

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

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.

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.