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 new look at beef – Dr. Dale Woerner
Dr. Dale Woerner is an Associate Professor and Cargill Endowed Professor at Texas Tech University. Today, Dr. Woerner, Blake Foraker, and Jenna Frink discuss the benefits and challenges of beef X dairy crossbreeding production systems in the U.S.
Meat our guest: Dr. Woerner earned his B.S. and M.S. degrees in Animal Science, Meat and Food Industry Management from Texas Tech University in 2003 and 2005, respectively, and earned his Ph.D. in Animal Science/Meat Science from Colorado State University in 2009. He served on the faculty at Colorado State University for 9 years, and recently joined the faculty at Texas Tech University in an endowed chair position.
You will learn about:
1. Crossbreeding programs in the U.S.
2. Importance of dairy cattle
3. Impact on palatability
4. Color shelf-life
5. Meat quality
6. Understanding the economy of crossbreeding
7. Genotypes of cattle
8. Future research
Bonus episode – Advocating for meat processors
We feature Rebecca Thistlethwaite who is the Director of the Niche Meat Processor Assistance Network (NMPAN), an Extension community-of-practice housed at Oregon State University. She highlights the role of NMPAN and how this organization helps meat processors across the U.S. Rebecca has over 23 years working in agriculture in many different facets, from farmworker and farm owner to agricultural researcher, training beginning farmers, and policy advocacy. Rebecca lives in the Columbia River Gorge region of Oregon with her two children.
Meat our guest: She has a master's degree in International Agricultural Development from the University of California – Davis. She is author of two books on farming- Farms With a Future: Creating and Growing a Sustainable Farm Business (2012) and The New Livestock Farmer: The Business of Raising and Selling Ethical Meat (2015) and provides business and marketing consulting for sustainable farms and food businesses. When not running NMPAN, you will find her cooking, trail running, health coaching, or volunteering for local schools.
Making the grade with USDA – Dr. Bucky Gwartney
Our guest on this week’s episode is Dr. Bucky Gwartney, an International Marketing Specialist with the USDA Agricultural Marketing Service. He discusses about the role of USDA-AMS in providing beef grading services to large and small meat processors.
He is responsible for the development and oversight of red meat standards, which include the beef yield and quality grades, among other standards, and serve as a technical expert on many red meat related activities within USDA. He also serves as the USDA representative on several international standards organizations.
Meat our guest: He attended Oklahoma State University (OSU) where he received a B.S. in Agriculture, Animal Science and an M.S. and Ph.D. in Animal Science/Meat Science from the University of Nebraska.
Dr. Gwartney is very active in meat industry associations, serving as past president of the American Meat Science Association (AMSA) and as a past Muscle Foods Division Chair at the Institute of Food Technology. He was part of the research team that received the International Meat Secretariat Prize for Meat Science and Technology, is an AMSA Fellow and an OSU Graduate of Distinction.
In this episode you will learn about:
2. Beef grading
3. History of the U.S. grading system
4. Dentition as an age indicator
5. International meat science work
6. Grading at small meat facilities
From policy to pork quality – Dr. Anna Dilger
In this episode we sit down with Dr. Anna Dilger, an Associate Professor of Meat Science and Muscle Biology at the University of Illinois, and we dive into policy, research, and pork quality. Dr. Dilger highlights that small and mid-sized meat processors may use inexpensive tools like measuring pH to improve pork quality.
Meat our guest: She is a graduate of Purdue University of the University of Illinois. Anna’s research focuses on how genetics and management of animals alters the quantity and quality of meat they produce, with a focus on pork quality. She serves on the Board of Directors of the American Meat Science Association and as President-Elect for the Council for Agricultural Science and Technology (CAST).
You will learn about:
2. Policy in Agriculture
3. Pork quality
4. The toolbox for meat scientist
5. New recommendations for cooking pork
6. A pHmeter can save you from many headaches
7. Advocating for the meat industry
and much more!
Continuing meat processing education - Noah Hall, MS
This week our guest is Noah Hall, a Director of Processing and Kill Floor Equipment for UltraSource in Kansas City. He will share more about his role and meat processing education opportunities that are available in the meat industry for meat processors who seek to expand their knowledge.
Meat out guest: Noah is a native of North Dakota and received his undergraduate degree in Mechanical Engineering and a master’s degree in Meat Science from North Dakota State University. Noah has 10+ years experience working with plant equipment layouts, operation, and training. He currently works for UltraSource, a company that specializes in equipment and supplies to the meat and food industry.
In this episode you will lean about:
1. Education opportunities
2. Keeping up to date
3. Meat processing
4. Resources for meat processors
5. How can a meat processor improve his business?
6. Where does our talent come from?
7. Investing in employees
A meat science legacy - Dr. Michael Dikeman
We are honored to host Dr. Michael Dikeman this week on MeatsPad. Dr. Dikeman is a Professor Emeritus in Meat Science at Kansas State University. Today, he shares about his research contributions and their impact on the meat industry after nearly 50 years of teaching and conducting research at K-State.
Early in his career, he cooperated with U.S. Meat Animal Research Center in Nebraska for 18 years coordinating the carcass and meat research component of the Germ Plasm Evaluation and Germ Plasm Utilization extensive research projects. Results have been and still are used throughout the world.
Today you will learn about:
1. Enzymes responsible for meat tenderization
2. Meat industry evolution
3. Impactful findings
4. Meat Science Encyclopedia
5. Beef production in South America
6. Branded programs