133 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, PhD

    • Educación
    • 5.0 • 6 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.

    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.

    • 24 min
    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.

    • 38 min
    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.

    • 1 hr 7 min
    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.

    • 30 min
    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.

    • 24 min
    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.

    • 28 min

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