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.
Culinary Arts and Meat Science Ep. 61 | IFFA 2022
We continue visiting meat industry leaders at the IFFA show. Today we talk with Dónal Lock who is the Chef Executive at Kerry. He explains the relationship between culinary arts and meat processing/meat science and how they merge to feed the current consumer.
Instilling Butcher and Leadership Skills w/Volker Steinkamp Ep. 60
We begin these series of episodes recorded at the IFFA show with global meat industry leaders in Frankfurt, Germany. Today we sit down with Volker Steinkamp who is the founder of Cliptechnik, a German firm created 15 years ago which provides clipping solutions for the global meat industry.
USDA Meat Animal Research Center Ep. 59
Today's episode features Drs. Andy King, Tommy Wheeler, and Steve Shackelford from the USDA Meat Animal Research Center.
Our guests describe their current research work and and a broad overview of the Center's projects in regards to innovative methods for increasing the efficiency of livestock production.
Meat Color for Retailers
On this podcast, Drs. Francisco Najar and Phil Bass discuss about a recent publication in Meat and Muscle Biology titled “Determining the longissimus lumborum and psoas major beef steak color life threshold and effect of post-mortem aging time using meta-analysis” and its implications for the retail business.
This meta analysis was developed to understand the impact of postmortem aging time on the color stability of fresh meat displayed at the retail level in the U.S.
AAMP 2022 w/ Abbey Davidson, Ep. 57
In today's episode, we sit down with Dr. Phil Bass and Abbey Davidson, a representative of the American Association of Meat Processors (AAMP), to talk about the current state of small and mid-sized meat processors in United States and their supporting them during the pandemic.
We also discussed the platforms where AAMP participates in and how they are currently providing support to small processors from food safety to understanding consumers’ demand.
A Novel Path for Nitrites w/ Dr. Wesley Osburn, Ep. 56
Dr. Phil Bass and Dr. Wesley Osburn sit down to talk about one very interesting topic in meat science, curing meat.
Dr. Wesley Osburn gives us great insight about the his experiences and learnings over the years and reflects on the process of curing and a new technology to achieve curing in the meat industry.