13 episodes

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.

MeatsPad Francisco Najar, M.S.

    • Education
    • 5.0 • 2 Ratings

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.

    Meat quality, rigor mortis, and chilling/time - Dr. Chris Calkins

    Meat quality, rigor mortis, and chilling/time - Dr. Chris Calkins

    This week, we feature Dr. Chris R. Calkins who is a Professor of Animal Science at the University of Nebraska. He earned B.S. and Ph.D. degrees from Texas A&M University and a M.S. degree from the University of Tennessee. He has several hundred refereed journal articles, book chapters and conference proceedings, holds 6 patents, and has received millions of dollars in research support. Dr. Calkins is recognized around the world for his expertise in meat quality and value adding strategies for beef and has given numerous invited presentations in North and South America, Europe and Asia. He was inducted into the Meat Industry Hall of Fame in 2019.

    Today you will learn about:

    1. What is Rigor Mortis

    2. Practices to enhance tenderness

    3. Chilling times

    4. Lean carcasses

    5. Beef in Latin America

    6. Meat quality

     

    • 25 min
    Where is the pork industry today? - Dr. Dustin Boler

    Where is the pork industry today? - Dr. Dustin Boler

    Our guest this week is Dr. Dustin Boler who is a Meat Scientist with Topigs Norsvin. He earned undergraduate degrees at Purdue University (BS ’04) and graduate degrees at the University of Illinois (MS ’08, PhD ’11). Following graduation, he was on faculty at Ohio State and the University of Illinois, where his research focused on fresh pork quality. 
    He has interacted with industry partners to evaluate the effects of farm practices on carcass characteristics and cutability and also focused on processed meat quality, issues relating to fat quality, and sensory and consumer acceptability of pork and beef. Dr. Boler taught classes at the graduate and undergraduate levels in Meat Science and Muscle Biology. Now, with Topigs Norsvin, his international responsibilities encompass research and development activities, sales and marketing support, and technical service for integrated producers and packers.

    • 18 min
    Current changes in beef carcass sizes - Dr. Phil Bass and Jessica Lancaster

    Current changes in beef carcass sizes - Dr. Phil Bass and Jessica Lancaster

    This episode will cover the current impact of the increase in size and weight of cattle, carcasses, and subprimal cuts due to this pandemic. 

    Jessica Lancaster is a third year PhD student at the University of Idaho studying Meat Science under the mentorship of Dr. Phil Bass. She earned her Bachelor's Degree in Animal Science at Colorado State University. She then continued onto the University of Nebraska-Lincoln where she coached the meat evaluation and meat animal evaluation teams and earned her Master's Degree in Meat Science. Her primary research focus is the impact of oversized carcasses on steak quality and opportunities for alternative fabrication of oversized beef carcasses.

    Today you will learn about:

    - Current beef sizes/weights

    - Quality issues associated with heavier carcasses

    - Alternatives for retailers 

    And much more.

    • 22 min
    Slaughter safety, pathogens, and meat processing - Dr. Jennifer Acuff

    Slaughter safety, pathogens, and meat processing - Dr. Jennifer Acuff

    Our guest this week is Dr. Jennifer Acuff, an Assistant Professor of Food Microbiology at University of Arkansas in Fayetteville, AR. Although her integrated research, extension, and teaching program is currently focused on serving the producers of Arkansas, Dr. Acuff is no stranger to working and collaborating with processors and universities throughout the U.S. Dr. Acuff was born and raised in College Station, TX, earned a B.S. in Biology at Abilene Christian University, an M.S. in Food Science at Kansas State University, and Ph.D. in Food Science from Virginia Tech. Over the years, her research has ranged from beef safety to low-moisture, ready-to-eat foods, with the common, overarching goal of providing applied, useful research to stakeholders and consumers.

    In this episode you will learn about:

    - The importance of eliminating pathogens

    - The presence of E-coli and Salmonella 

    - Antimicrobial interventions

    - Killing pathogens through scalding

    - Contamination via evisceration

    And a lot more!

    • 30 min
    Beef Tenderness and Aging - Dr. Phil Bass

    Beef Tenderness and Aging - Dr. Phil Bass

    We feature Dr. Phil Bass who is an Assistant Professor and Meat Scientist at the University of Idaho. He earned his Bachelor’s and Master’s Degree in Animal Science at California Polytechnic State University and his Ph.D. in Meat Science from Colorado State University. Phil served as the Senior Meat Scientist for the Certified Angus Beef brand for several years where he led educational programs, innovative beef carcass merchandising initiatives, and analyzed data for the betterment of the brand and beef community. Phil transitioned to a faculty position in the Animal, Veterinary and Food Sciences Department with the University of Idaho in 2017 where he teaches and focuses his research primarily on ways of improving beef carcass value and palatability through practical and applied means.

    In this episode you will learn about:

    -What is aging?

    -Pros and cons of dry aging

    -Wet aging

    -Influence of cattle genetics

    -Practices to optimize tenderness

    And much more!

    • 25 min
    Introduction to meat color and shelf-life - Dr. Ranjith Ramanathan

    Introduction to meat color and shelf-life - Dr. Ranjith Ramanathan

    During this episode, we are excited to have Dr. Ranjith Ramanathan as our guest. Dr. Ram is an Associate Professor of Meat Science in the Department of Animal and Food Sciences at Oklahoma State University. Dr. Ram obtained his Ph.D. and MS degrees in Animal Science from the University of Connecticut in 2012. He received his Bachelor of Veterinary and Animal Science in 2004 from Kerala Agricultural University, India. His research focuses on both fundamental and applied factors that influence fresh meat quality. 

    In this episode you will learn about:

    -What is meat color?

    -Myoglobin, a protein responsible for meat color

    -Why does meat oxidize?

    -Types of meat packaging

    -How to optimize the shelf-life of meat

    -Difference between meat color and food safety

    -Future of meat production 

    And a lot more!

    • 24 min

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