MeatsPad

Francisco Najar, PhD
  • 4.6 (27)
  • Education
  • Updated Semimonthly

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.

  1. Aug 18

    Meat Safety and Career Paths | KatieRose McCullough, Ph.D. | 187

    Food safety is constantly evolving—and science, policy, and industry collaboration all play a role in what comes next. In this episode of MeatsPad, Dr. KatieRose McCullough joins Dr. Phil Bass and Sharon Beals for a wide-ranging conversation on the challenges and opportunities shaping the meat industry. They explore emerging food safety priorities, the science and purpose behind ingredients in processed meat products, Salmonella, public health, and the potential consequences when policy moves faster than science. The conversation also turns to the people behind the industry. Katie Rose shares lessons from her career in meat science, the importance of mentorship and professional networks, supporting women in the meat industry, and why career paths don’t always have to be linear. From making science-based food safety decisions to deciding whether a PhD is really the right next step, this episode offers valuable perspectives for students, researchers, processors, and meat industry professionals alike. This episode is part of an ongoing collaboration between MeatsPad and the Women’s Meat IndustryNetwork (WMIN), sharing career stories, industry knowledge and perspectives from women working across meat and poultry.   WMIN membership is free and open to anyone interested in connecting, learning and supporting thecommunity. Become a WMIN member: https://bit.ly/4xmMXMu Follow WMIN on LinkedIn: www.linkedin.com/company/wmin/

    Meat Safety and Career Paths | KatieRose McCullough, Ph.D. | 187

  2. Aug 4

    AI, Genetics & Beef Grading | 187

    In this episode of MeatsPad, Dr. Phil Bass sits down with Dr. Dale Woerner to explore the future of beef grading and why the industry may be on the verge of its biggest transformation in decades. They discuss the limitations of the current Yield Grade system, the emergence of Red Meat Yield as a more meaningful measure of carcass value, and how technologies like CT scanning, artificial intelligence, and machine learning are creating new opportunities to improve accuracy, efficiency, and genetic progress. The conversation also examines the role of genetics, beef-on-dairy production, and the importance of aligning producer incentives with consumer expectations. From carcass composition and sustainability to the economics driving today's beef industry, this episode offers an insightful look at how innovation could reshape the way cattle are evaluated and rewarded in the years ahead. Topics discussed: The future of beef grading Why Yield Grade needs to evolve Red Meat Yield and carcass value CT scanning and 3D imaging Artificial intelligence in meat science Machine learning for carcass evaluation Genetics and selection for efficiency Beef-on-dairy production Carcass composition and optimization Sustainability and resource efficiency Industry economics and market signals The next generation of beef production

  3. Jul 21

    Networking & The Science Behind Better Meat

    In this episode of MeatsPad, host Phil Bass sits down with Dr. Steven Lonergan, incoming President of the American Meat Science Association (AMSA) and Professor at Iowa State University, to discuss how networking, mentorship, and scientific collaboration continue to shape the future of the meat industry. The conversation explores the science behind meat tenderness, including the role of calpains and calpastatin, why aging improves meat quality, recommendations for beef, pork, and lamb, and how genetics influence tenderness. They also dive into unique pork cuts like the Spanish Secreto and why understanding meat science leads to better products. Topics covered: AMSA and the value of networking The science of meat aging and tenderness Calpains and calpastatin Genetics and meat quality Beef, pork, and lamb aging The Secreto Learn more about the American Meat Science Association at meatscience.org.

  4. Jul 2

    How Chicken Changed the Meat Industry | Ep. 185

    In this episode of MeatsPad, Phil Bass sits down with Dr. Craig Bacon to explore how poultry helped reshape the modern meat industry. From his career in R&D at companies like Oscar Mayer, Tyson Foods, and Simmons Foods, Dr. Bacon shares insights on product innovation, consumer demand, food safety, pet food manufacturing, and the rise of chicken as one of the most versatile proteins in the market. The conversation dives into the growth of chicken consumption, the evolution of wings and boneless wings, the role of portioning and value-added products, and what the beef and pork industries can learn from poultry’s speed of innovation. Dr. Bacon also reflects on technology, automation, talent development, and the future of animal protein. A thoughtful and engaging conversation on meat science, innovation, and the people shaping the future of protein.

  5. Feb 20

    Animal Welfare at McDonald's | WMIN x MeatsPad | Ep. 184

    In this episode, we speak with Janet Helms about how animal welfare standards are implemented inside one of the world’s largest food companies. We explore supply chain responsibility, corporate accountability, and the real challenges behind improving animal welfare at scale.

    Animal Welfare at McDonald's | WMIN x MeatsPad | Ep. 184

  6. 11/27/2025

    What is Meat Judging? with Dr. Gretchen Mafi

    In this Meatspad episode, we welcome Dr. Gretchen Mafi to discuss the world of meat judging. She explains what meat judging is, and we explore how it supports quality, better decision-making, and effectively communicating that information. Dr. Mafi also shares the key skills students gain through meat judging programs. Finally, she announced the celebration of 100 years of meat judging, 1926–2026.

  7. 11/25/2025

    Branding That Sells: Strategies for Real Market Impact in the Meat Industry with Sara Houret

    In this episode, we talk with Sara Houret Scott, Executive Coach. She shares what new brands need to know before entering the meat business and why customer education matters. She also highlights how collecting and using customer data can guide smarter strategies and strengthen brand performance. Sara emphasizes consistently showing product value and meeting customer expectations. A quick, insightful guide for anyone building a brand in the meat industry.

  8. 11/04/2025

    Understanding the Nutritional Profile of Pork Meat with MSc. Natalia Fanelli

    In this episode, we talk with Dr. Natalia S. Fanelli from the University of Illinois at Urbana-Champaign about the nutritional profile of pork meat. She shares insights from her recent study, “Pork cuts, hams, and sausages have digestible indispensable amino acid scores (DIAAS) close to or over 100,” highlighting pork’s high protein quality and digestibility.

    Understanding the Nutritional Profile of Pork Meat with MSc. Natalia Fanelli
See All (187)

4.6
out of 5
27 Ratings

About

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.

Information

  • Creator
    Francisco Najar, PhD
  • Years Active
    2020 - 2026
  • Episodes
    187
  • Rating
    Clean
  • Copyright
    © Francisco Najar, PhD
  • Show Website
    MeatsPad

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