Shows
MeatsPadWMIN Series: Julie Anna PottsIn this episode, Dr. Francisco Najar teams up with Dr. Kathleen Wolff to interview J.D. Julie Anna Potts, President and CEO of the Meat Institute. The discussion highlights Julie’s impactful leadership and her vision for the future of the meat industry, with a focus on initiatives like the Protein PACT and Emerging Leaders Program.2024-12-2441 min
MeatsPadMeat Matters: The Final Cut of 77th RMC 2024 with Drs. Francisco Najar & Phil BassThe 77th RMC concluded with Dr. Francisco Najar and Phill Bass reflecting on the impactful exchange of ideas that took place. Experts and industry professionals discussed pressing topics, emphasizing the future of meat science. The conference not only encouraged technical innovation but also strengthened collaborations between academia and industry. As the RMC wraps up, participants depart with new insights and valuable connections that will drive progress in the field of meat science. We look forward to seeing you at the 78th RMC at Ohio State University in 2025.2024-11-0510 min
MeatsPadA Discussion of Feed Regimens and Meat QualityIn 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.
2024-03-1224 min
MeatsPad EspHablemos de CarneEl día de hoy les presentamos formalmente la nueva temporada de "Hablemos de Carne", un emocionante proyecto que marca una nueva fase en Meatspad. Nuestro anfitrión, el Dr. Francisco Najar, nos comparte un adelanto de lo que estaremos viendo próximamente en esta emocionante etapa.
En esta nueva temporada de "Hablemos de Carne", nos sumergiremos aún más en los temas relevantes de la industria cárnica, abordando preguntas clave tanto de los consumidores como de los profesionales del sector.
2024-01-2617 min
MeatsPadAnalysis of Actual Water Consumption in Meat Production w/Dr. Pablo ManzanoOn today's episode, Dr. Pablo Manzano shares the mic with Francisco to uncover numbers and facts around the water use propaganda surrounding livestock.
Dr. Pablo Manzano, an esteemed ecologist with expertise in grasslands, domestic and wild animals, at The Basque Centre for Climate Change (BC3)
What is required to produce 1 kg of beef?2024-01-1635 min
MeatsPadIt's not a Cow w/Drs. Najar & BassIn today's episode, join Drs. Francisco Najar and Phil Bass as they share insights on the upcoming meat industry shows, events, and networking opportunities.
Dr. Bass also explores his book, "It's Not a Cow." The title cleverly hints at the common lack of awareness in our industrialized society regarding how food is grown and transported. This book sheds light on the often-overlooked and sometimes unfairly criticized individuals who raise cattle for meat and milk, presenting their story with precision and authenticity.
Get a sneak peek into the fascinating revelations...2024-01-0926 min
MeatsPad EspCalidad de Carne y Promotores de Crecimiento, Parte IIEn el episodio de hoy, los Drs. Francisco Najar y Phil Bass abordan varias preguntas de pequeños y medianos procesadores de carne sobre la calidad del producto.
También discuten el equilibrio entre el uso de promotores del crecimiento y el marmoleo, así como la manera de monitorear la calidad. Además, explican la importancia de la marca, la propuesta de valor y la comprensión del consumidor.2023-12-1226 min
MeatsPadDiet, Growth Promotants and Meat Quality w/ Drs. Francisco Najar & Phil Bass
In this episode, Drs. Francisco Najar and Phil Bass address multiple questions from small meat processes regarding meat quality.
They also discuss about the balance between the use of growth promotants and marbling as well as how to monitor quality. In addition, they explain the importance of branding, value proposition and understanding your consumer.
2023-11-0726 min
MeatsPad EspTaller de Productos Cárnicos: Explorando la Ciencia y la PrácticaEl día de hoy, el Dr. Francisco Najar nos presenta los temas del Academy 2023, un taller intensivo en español sobre la producción de productos cárnicos que se llevará a cabo en UltraSource en la ciudad de Kansas City, Missouri. Este taller abordará una amplia gama de temas, desde la ciencia de la carne y sistemas de inyección hasta la elaboración de embutidos, el ahumado de carne y la inocuidad de los alimentos. Además, se destacan los aspectos prácticos, como la preparación de más de 17 productos cárnicos reales en el taller.
2023-10-0414 min
MeatsPadFood Industry, Agriculture and Sustainability w/Drs. Najar & BassIn this episode, Drs. Francisco Najar and Phil Bass discuss current opportunities for the U.S. meat industry, from climate change to meat sustainability.
They also reflect on their recent trips to South America and Europe, exploring international perspectives on meat production and sharing their discoveries in the fields of agriculture, food production and meat processing.2023-09-1927 min
MeatsPad EspEl Impacto del Color de la Carne en el RetailEn el episodio de hoy, abordaremos un tema crucial para la industria de la carne en el proceso de venta: el impacto del color de la carne en el supermercado. El Dr. Francisco Najar y el Dr. Phil Bass analizarán la reciente publicación en la revista de Carne y Biología Muscular titulada "Determinación del limite de la vida de anauqel en terminos de color para el musculo longissimus lumborum y psoas major y efecto del tiempo de maduracion postmortem"
A través de este metaanálisis, se busca comprender cómo el t...2023-06-2030 min
MeatsPadHow to Establish a Successful Meat Brand in 2023In today's episode, Francisco and Phil speak about the main contributors to produce a consistent and high-quality product. They also pointed out some basic information for beef producers to consider when they create their own meat brand2023-04-1833 min
MeatsPad EspRegulación de microbiología y trazabilidad con MVZ. Francisco SandovalEn el episodio de hoy, damos la bienvenida a Francisco Jaime Sandoval, quien compartirá sus conocimientos de monitoreo, muestreo e inocuidad de productos cárnicos.
La entrevista resalta la relevancia de la trazabilidad, controles y muestreos para asegurar la higiene y limpieza de las plantas asi cómo la importancia del equipo de aseguramiento de calidad
2023-04-1126 min
MeatsPad EspCreando una Industria Cárnica más Sostenible | Ep. 88En el episodio de hoy tenemos un nuevo formato en el que nuestro host, el Dr. Francisco Najar, habla sobre cómo la industria de la carne puede ser más sostenible y eficiente en su producción a través del manejo adecuado de los recursos, el bienestar animal y la reducción del desperdicio.
También se discute la importancia del color de la carne en la decisión de compra del consumidor y los diferentes tipos de empaques para carne. Además, se destaca la importancia de la educación del consumidor en relación con el e...2023-03-0721 min
MeatsPadMeat Fermentation w/Joerg Duepjan, François Desroches and Austin Egolf Ep. 92In today's episode, Austin Egolf and Francisco Najar shared the microphone with Joerg Duepjan and Francois Desroches from Lallemand to describe the ideal conditions for fermented sausage production.
They discussed about the impact of acidification on the shelf-life, quality, and palatability traits of fermented meat products. Joerg also pointed out the main differences between Europe and the US in terms of production (thermal processing) of Salami Milano and the importance of control of temperature, humidity, air flow and fermentation time.2023-02-1434 min
MeatsPad EspCalidad de la Carne: Un Enfoque Integral con Dr. María Salud Rubio L. Ep. 86En el episodio de hoy, Francisco platico con la Dra. María de la Salud Rubio Lozano, una destacada Investigadora y Profesora en el campo de la Ciencia y Tecnología de la Carne. En esta ocasión, discutimos sobre los aspectos importantes a considerar en la matanza y procesamiento de la carne para garantizar su inocuidad y calidad.
También tocamos temas relacionados con la genética del ganado y el aumento en el consumo de carne en México en la última década. También, la Dra. Rubio nos compartió su punto de vista en la transparencia de la indu...2023-02-1437 min
MeatsPadQuick Update on Mechanical Stunning and Animal Welfare w/James Biondic Ep. 91Today Francisco sits down with James Biondic, Vice President of Captive Bolt Stunning at FRONTMATEC Accles & Shelvoke, to explain the steps to select the most convenient stunner for each operation.
He also highlights the importance of using the right grain or cartridge to extend the lifespan of each unit and achieve an efficient mechanical stunning.2023-02-0718 min
MeatsPadMeat Color and Shelf Life w/ Dr. Melvin Hunt Ep. 90On this episode, Francisco sits down with Dr. Melvin Hunt to talk about his legacy and the future of meat color research.
Dr. Hunt provides valuable insights and information on meat color stability and the impact of postmortem age on meat color.
He also addresses some common misconceptions and points out how to effectively use a vaccum chamber to optimize the shelf-life and color-life of fresh meat.2023-01-2430 min
MeatsPad EspLa Comunicación en la Industria Cárnica para 2023 | Ep. 82Culminando en la convención de AAMP 83º (Asociación Americana de Procesadores de Carne), nuestro Host Francisco Najar nos hablo sobre los retos y oportunidades para la industria de la carne en términos de comunicación.
Durante el episodio, dimos un enfoque a lo sucedido en el último año en MeatsPad, así mismo comentamos como ha evolucionado el puente entre la industria cárnica y el consumidor.2022-12-2710 min
MeatsPadNew Cultures and Meat Experiences | Ep. 64Drs. Francisco Najar and Phil Bass traveled to the old continent to meet meat industry leaders in Germany and Spain. Today they discuss what they learned about new technologies and innovations presented at IFFA, Public University of Navarra and Viscofan.2022-06-1419 min
MeatsPadMeat Color for RetailersOn 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.
https://www.iastatedigitalpress.com/mmb/article/id/12526/2022-04-2629 min
MeatsPad EspLo que sigue para MeatsPad y la Industria con Dr. Francisco Najar y Diether García Ep. 46Culminando las jornadas del Congreso Internacional de la Carne 2021, llevado a cabo en León, Gto. Hacemos una pequeña charla con un viejo invitado, Diether García para reflexionar y ver el futuro de esta plataforma que busca educar y difundir el conocimiento de la industria cárnica.
En este episodio el Dr. Francisco Najar nos explica lo que ha vivido y visualizamos el prometedor futuro que le espera a la Industria de la Carne, y a MeatsPad como plataforma en los medios digitales.2022-03-0818 min
MeatsPadMarination Issues in South America w/ Drs. Francisco Najar and Phil Bass | Ep. 52Today we have a new format in which we talk about a variety of topics with Dr. Phil Bass.
Dr. Francisco recently traveled to South America to learn and assist meat processors, and in this episode he shares his experiences and debates the importance of learning how other countries process meat.
Among these are the effects of injections, producer-consumer communication, and meat processing academy.2022-03-0837 min
MeatsPadThe Meat Science Podcast w/ Drs. Francisco Najar and Phil Bass Ep. 49On this episode, we go back almost two years to discuss why MeatsPad was born.
We share some of the ins and outs of this project and its positive impact to help connect the meat industry.
We flip the table and Dr. Francisco Najar and Dr. Phil Bass are interviewed by Collette Kaster, M.S. and Deidrea Mabry, M.S. from AMSA.2022-02-0841 min
MeatsPadEmpowering Women in The Meat Industry - Dr. KatieRose McCullough and MS. Cheyenne McEndafferToday Drs. Francisco Najar and Phil Bass sit down with two magnificent meat industry leaders. Dr. KatieRose McCullough and MS. Cheyenne McEndaffer from the North American Meat Institute and the US Beef Export Federation, respectively, speak about their experience and career.
We take this chance to discuss about WMIN (The Women's Meat Industry Network), which was created to support women and their role in meat industry. They also share about their passion and how they currently help other women in their professional development.2022-01-2537 min
MeatsPadMeat Science: A Lifetime Gift - Dr. Jesus VelazcoThis week we have the honor to feature Dr. Jesús Velazco, Director of Perishables at HEB México, who will touch on the current challenges faced by the retail industry in North America. He shares some tips for folks in the meat department to have a profitable and prosperous business.
Dr. Velazco also participated in the bovine myology project, which has led to many improvements in terms of cutability and feasibility over the years within the meat industry.
Today you will learn:
1. Supporting meat industry leaders
2. Meat trade
3. Meat cut...2021-10-1934 min
MeatsPad EspRetos actuales en el retail - Dr. Jesus VelazcoEsta semana contamos con el honor de platicar con el Dr. Jesús Velazco, Director de Perecederos en HEB México, para charlar acerca de los retos actuales que enfrenta la industria del retail en México y otros países.
En esta conversación encontrarás información de mucho valor dentro de la industria. Recibirás consejos e insights de un profesional experimentado con más de 25 años trabajando en la industria.
El día de hoy aprenderás:
1. Diplomado en Ciencia de la Carne
2. Comercio de la carne
3. Mitos...2021-10-1224 min
MeatsPadWater usage in meat plants – Dr. Ty LawrenceThis week we sit down with Dr. Ty Lawrence to address some questions from meat processors on how much water we should use when processing livestock. Dr. Lawrence is a professor of animal science at West Texas A&M University and has spent a lot of years studying water usage in the meat industry as well as evaluating how to improve the yield, quality, and safety of red meat products.
Today you will learn about:
Water source for the meat industry
Aquifers
Processes to save water
Water quality
Gallons per head
Water treatments
2021-10-0522 min
MeatsPad EspReduciendo la oxidación en la carne - Dr. Aladin BekhitNuestro invitado esta semana es el Dr. Aladin Bekhit, un Científico de la Carne y Profesor Asociado en la Universidad de Otago, Nueva Zelanda. El Dr. Bekhit ha realizado diversas investigaciones relacionadas con la bioquímica de los músculos y otros factores que controlan la calidad de la carne, más específicamente, el color de la carne fresca.
También estudia los flujos de desechos en las instalaciones de procesamiento de carne. Conoce a nuestro invitado: Él obtuvo su PhD en Bioquímica de la Universidad Lincoln, Nueva Zelanda en 2004. Su trabajo de PhD se enfocó...2021-09-2835 min
MeatsPadMonitoring pork quality for export markets with Drs. Arp and Mohrhauser“𝑭𝒓𝒐𝒎 𝒕𝒉𝒆 𝒆𝒙𝒑𝒐𝒓𝒕 𝒑𝒆𝒓𝒔𝒑𝒆𝒄𝒕𝒊𝒗𝒆, 𝒕𝒉𝒆 𝒕𝒘𝒐 𝒌𝒆𝒚 𝒄𝒐𝒎𝒑𝒐𝒏𝒆𝒏𝒕𝒔 𝒕𝒉𝒂𝒕 𝒘𝒆 𝒕𝒉𝒊𝒏𝒌 𝒐𝒇 𝒂𝒔 𝒊𝒕 𝒓𝒆𝒍𝒂𝒕𝒆𝒔 𝒕𝒐 𝒇𝒂𝒕 𝒒𝒖𝒂𝒍𝒊𝒕𝒚 𝒊𝒔 𝒕𝒉𝒆 𝒄𝒐𝒏𝒔𝒖𝒎𝒆𝒓 𝒑𝒆𝒓𝒄𝒆𝒑𝒕𝒊𝒐𝒏 𝒐𝒇 𝒕𝒉𝒆 𝒑𝒓𝒐𝒅𝒖𝒄𝒕 𝒂𝒏𝒅 𝒕𝒉𝒆 𝒔𝒉𝒆𝒍𝒇-𝒍𝒊𝒇𝒆 𝒐𝒇 𝒑𝒐𝒓𝒌 𝒑𝒓𝒐𝒅𝒖𝒄𝒕𝒔”
𝐃𝐫. 𝐓𝐫𝐚𝐯𝐢𝐬 𝐀𝐫𝐩
This week we welcome back our former guests to continue the conversation on pork quality. Dr. Travis Arp and Dr. Dustin Mohrhauser from USMEF and Smithfield Foods, respectively, talk about some of the challenges for the pork industry in terms of fat quality and how they tackle it on the frontline. Many countries pay close attention to the inbound quality of their pork products, and during this conversation we dive into how the industry is currently monitoring and evaluating these factors.
Today you will learn about:
1. Pork quality
2. Firmness
3. Export market
4. Iodine value
5. Asian markets
6. Control and verification
7. The role of genetics in pork quality
8. Swine nutrition2021-09-2123 min
MeatsPad EspDesmintiendo los mitos de la carne – Dr. Nelson HuertaEn este nuevo episodio de nuestra nueva temporada, platicamos con el Dr. Nelson Huerta para conocer los principales mitos que el consumidor en Latinoamérica tiene de la carne, debatiendo los principales retos de la industria para educar y erradicar esos mitos de la mente del consumidor.
Conoce a nuestro invitado: El Dr. Nelson Huerta hizo maestría y doctorado en Texas A&M University, especializándose en Ciencia de la Carne. Se jubiló de LUZ en 1997 como Profesor Titular e Investigador PPI (nivel IV) de la Facultad de Agronomía, donde fundo la Catedra Industria de la Car...2021-09-1434 min
MeatsPadThe meat futurist - Jack BoboThis week on the MeatsPad Podcast we receive Jack Bobo, author of the book ‘Why smart people make bad food choices' During this episode, Jack shares his previous experiences and explains about the role of agriculture in the modern world and how the food industry, government, and academia may work together to combat food waste. In addition, he dives into the future of food and describes how consumers are reshaping their thinking about what they eat.
Meat our guest: Jack Bobo is the CEO of Futurity, a food foresight company that helps brands get ahead of trends so...2021-09-0825 min
MeatsPad EspLo que necesitas saber antes de exportar carne – MVZ Francisco JaimeEsta semana tenemos el placer de dialogar con nuestro buen amigo el MVZ Francisco Jaime Sandoval quien es experto en temas de exportación de carne y regulaciones de sanidad. Durante este episodio, Francisco describe que necesitamos tomar en cuenta antes de comenzar los trámites para la exportación de productos cárnicos.
Conoce a nuestro invitado: El obtuvo su licenciatura como Medico Veterinario Zootecnista de la Universidad Autónoma de México en el 2001. Dentro de sus cargos más importantes, Francisco tuvo el cargo de Director de establecimientos Tipo Inspección Federal. En este puesto p...2021-08-3142 min
MeatsPadPrinciples of Sanitation – Dr. Jeremy AdlerThis week we sat down with Dr. Jeremy Adler who is an expert on sanitation in the meat industry. Dr. Adler highlights the ins and outs of an efficient sanitation program that could be used by meat processors.
Meat our guest: He obtained his BS in Microbiology, MS in Reproductive Physiology, and PhD in Food Microbiology/Meat Science from Colorado State University. Dr. Adler is a Sr. RD&E program for food safety for Ecolab. His primary responsibilities center on supporting the Global Food and Beverage innovation pipeline and deploying customer-facing food safety and quality management solutions...2021-08-2438 min
MeatsPad EspCarne, sociedad, y clembuterol - Dr. Gilberto ArandaEs para nosotros muy grato contar con la participación del Dr. Gilberto Aranda quien es Profesor e Investigador de la Universidad Autónoma de Chapingo en el area de Zootecnia. El día de hoy nos platica de la importancia de los productos de origen animal en la actual y futura sociedad y su aportación para el desarrollo urbano. También nos explica las razones de la eliminación del clembuterol en la industria cárnica.
Conoce a nuestro invitado: Egreso como Ing. Agr. Zoot. en 1985 de Universidad Autónoma Chapingo. Años más tarde, emi...2021-08-1739 min
MeatsPadRevisiting about "Dry Aging" with The Millennial Ag PodcastThis week we talk about what is happening in the meat science community with the upcoming Reciprocal Meat Conference taking place in Reno, Nevada. In addition, Dr. Bass shares about his current research on dry aging. Sit back and enjoy this conversation!
2021-08-1041 min
MeatsPad EspEntendiendo la ciencia cárnica – Dr. David GerrardEsta semana platicamos con el Dr. David Gerrard quien es Profesor y Director del Departamento de Ciencias Pecuarias y Avícola en Virginia Tech. Dr. Gerrard en un investigador reconocido internacionalmente por sus estudios sobre la energía del musculo y su metabolismo. Este dialogo sirve para explicar y entender mejor algunos de los fundamentos importantes en la ciencia cárnica.
Conoce a nuestro invitado: Recibió su grado en ciencias, MS, y PhD de la Universidad de Purdue. Dr. Gerrard ha tenido distintas posiciones como Profesor durante su carrera. Por ejemplo, en 1992 fue profesor en la Universidad de M...2021-08-0335 min
MeatsPadBeef Sticks for BackPacks – Dr. Bob Delmore and Jordan LeviWe are delighted to have the opportunity to present you such a great project which is an example of giving back to the community and fighting food insecurity in the state of Colorado. Dr. Bob Delmore and Jordan Levi are leaders in the meat industry and today they explain how cattle feeders, meat packers, and academia came together to tackle hunger in Colorado.
Meat our guests: Dr. Bob Delmore is a professor in the Department of Animal Sciences at Colorado State University. He teaches courses in Meat Science, Meat Processing and Food Safety. He is also a m...2021-07-2741 min
MeatsPad EspActualización en la tecnología de empaques en la industria cárnica - Diana Huerta, MSEn este episodio conversamos con la Mc. Diana Huerta quien es gerente de ingeniería en aplicaciones de empaques en la empresa Sealed Air en línea de productos de bolsas termo encogibles. Ella ha trabajado con investigaciones en gran variedad de temas importantes en la actualidad como lo son la necesidad del cliente, nuevas soluciones de empaques para mantener una buena calidad del producto y la implementación de futuros empaques sustentables para la contribución en el planeta.
El día de hoy aprenderás sobre:
1. La nueva era en el envas...2021-07-2039 min
MeatsPadIntroducing Kosher and Halal Slaughter Dr. Joe RegensteinThis week we sit down with Dr. Joe Regenstein to discuss about religious slaughter. His broad experience and extensive work in the kosher and halal food categories will help us to address questions from beef producers who want to learn more about this topic.
Meat our guest: His B.A. and M.S. are from Cornell and his Ph.D. in Biophysics is from Brandeis University. Dr. Regenstein is a Professor Emeritus of Food Science and Head of the Cornell University Kosher and Halal Food Initiative (College of Agriculture and Life Sciences, CALS), and Adjunct Professor in...2021-07-1355 min
MeatsPad EspLa armonía ideal entre la sal y la carne - Dr. Rodrigo TartéEl día de nos vamos hasta Ames, Iowa para conversar con el Dr. Rodrigo Tarté acerca de las bondades de la sal y también para recordarnos los beneficios de esta. El también nos platica acerca de la tendencia en el mercado para reducir la concentración de cloruro de sodio y algunas de las alternativas para hacerlo eficientemente.
Conoce a nuestro invitado: El Dr. Tarté es profesor asistente de Ciencia y Tecnología de la Carne en el Departamento de Ciencias Pecuarias en la Universidad del Estado de Iowa (Iowa State University), Estados Unidos a la cu...2021-07-0641 min
MeatsPadWhat is Certified Angus Beef?This week on the MeatsPad, we feature Dr. Daniel and Diana Clark from the Certified Angus Beef®brand. Today we dive into the specifications of the CAB program and to discuss about the uniqueness of CAB and what makes it a very successful brand.
Daniel and Diana Clark engage and teach partners about beef quality and meat science at the brand’s Culinary Center and meat labs across the country. The trainings they develop allow retailers, distributors and chefs to experience beef fabrication and the brand’s science-based specifications through hands-on activities. Beyond the meat labs, Daniel enjoy...2021-06-2945 min
MeatsPadBonus episode – The art of sausage makingWe are very pleased to receive Karsten Schellhas on MeatsPad today! He is a 4thGeneration German Master Butcher, who worked in many countries in Europe, Canada and the USA. He has extensive experience in the meat but also in the alternative protein industry.
Karsten has helped companies of all sizes – from small to large to achieve their goals. Using process technology and innovation is important as well as training the next generation of employees in the food industry.
Today you will learn about:
1. Europe's influence on North American cuisine
2. What makes a g...2021-06-2536 min
MeatsPad EspIntroducción a la ciencia y tecnología de la carne - Dr. Chris CalkinsPlaticamos con el Dr. Chris Calkins quien es un Científico de la carne y Profesor de la Universidad de Nebraska conocido internacionalmente por sus grandes contribuciones a la industria cárnica. Él nos platica acerca de lo que ocurre durante la transformación de músculo a carne y como podemos optimizar la calidad después del sacrificio.
El Dr. Calkins tiene un perfil muy extenso y dentro de sus mayores contribuciones destacan: publicación de distintos artículos científicos, capítulos de libros, conferencias, 6 patentes, y ha recibido fondos millones de dólares en fondos para...2021-06-2228 min
MeatsPadThe future of meat packaging – Diana Huerta, MSThis week we feature Diana Huerta who is an Applications Engineering Manager from Sealed Air’s Shrink Bags Product Line. Besides all her knowledge and experience in food packaging and polymers, she is a meat scientist and works with meat processors to optimize the shelf-life of fresh meat on a daily basis. We are entering a new era in meat packaging and Diana points out how the meat industry is constantly adapting to satisfy the demand of meat in the world.
Meat our guest: Diana has a bachelor’s degree in Chemical Engineering from Venezuela and holds a Ma...2021-06-1528 min
MeatsPad EspDesde la planta con MVZ. Sergio Fernandez: Combatiendo la grasa suave en cerdoEn este episodio nos vamos hasta Obregón, Sonora, México para conversar con el MVZ Sergio Fernández quien nos habla acerca de cómo trabaja día con día en la planta de procesamiento para asegurar que la calidad de los productos cárnicos del cerdo cumpla las especificaciones en términos de firmeza de la grasa para su exportación. Sergio es actualmente Coordinador de Aseguramiento de calidad en la planta de sacrificio, corte y deshuese de la compañía Soles.
Él tiene más 17 años trabajando en la industria de la carne, y comen...2021-06-0836 min
MeatsPadThe truth behind salt – Dr. Rodrigo TartéLet’s talk about Salt! This week we sat down with Dr. Rodrigo Tarté who is an Assistant Professor and Meat Scientist in the Department of Animal Science at Iowa State University. He has many years of experience in academia and industry and discusses the importance of salt in processed meats to ensure food safety, texture, flavor and more.
Meat our guest: He holds BS and MS in Food Technology, and a Ph.D. in Food Science & Technology and Meat Science, from Iowa State University. Dr. Tarte joined the Iowa State faculty in 2015 after nineteen years in the...2021-06-0242 min
MeatsPad EspCarne y ética - Christian CamarenaEn este episodio nos acompaña Christian Camarena quien es Máster Butcher de Carnes y Cortes de México. El cuenta con más de 25 años de experiencia en la comercialización de la carne y nos explica acerca de la importancia de la transparencia y la ética en el mostrador.
Conoce a nuestro invitado: Christian es instructor de carnicería, especializado en cortes finos internacionales, desposte y procesamiento de productos cárnicos. El tambien se desempeña como colaborador/expositor en la Meat School en español de Texas Tech University. El es autor del libro “...2021-05-2548 min
MeatsPadA new look at beef – Dr. Dale WoernerDr. 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 f...2021-05-1847 min
MeatsPad EspActualizaciones en la industria del cerdo – Dr. Dustin BolerNuestro invitado esta semana es el Dr. Dustin Boler quien actualmente se desempeña como Científico de Tecnología de la Carne para Topigs Norsvin en EUA. En este episodio, el Dr. Boler nos comenta de los retos actuales de la industria cárnica y el estado actual de esta industria.
El obtuvo su licenciatura en ciencias pecuarias en Penn State en el 2004 y su MS y PhD en la Universidad de Illinois en el 2008 y 2011, respectivamente. Al graduarse, fue docente en Ohio State y Universidad de Illinois en donde su investigación estuvo enfocada en la cal...2021-05-1120 min
MeatsPadBonus episode – Advocating for meat processorsWe 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 – Da...2021-05-0723 min
MeatsPadMaking the grade with USDA – Dr. Bucky GwartneyOur 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 Un...2021-05-0436 min
MeatsPad EspLa importancia de la castración en ganado bovino – Federico KrauseEsta semana nos vamos hasta Argentina y platicamos con Federico Krause, quien se desempeña como Consultor en Mejoramiento Genético en Córdoba, Argentina. Federico tiene más de 30 de años de experiencia en campo y el día de hoy nos explica acerca de la castración desde el punto de vista de producción para desarrollar ganado que nos entregue carne de buena calidad.
Federico es Médico Veterinario egresado de la Universidad Nacional de Rio Cuarto y ha brindado asesoramiento en lo que se refiere a mejoramiento genético y zootecnia aplicada, manejo rep...2021-04-2734 min
MeatsPadFrom policy to pork quality – Dr. Anna DilgerIn 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 shares some suggestions for small and mid-sized meat processors who 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. Sh...2021-04-2033 min
MeatsPad Esp¿Qué hay detrás de un Meat Scientist? Jorge Marcos, MSEsta semana invitamos a Jorge Marcos a MeatsPad Español para conversar acerca de su experiencia en el área comercial de productos cárnicos en México. Jorge egresó como Ingeniero en Industrias Alimentarias en el Instituto Tecnológico y de Estudios Superiores de Monterrey en el 2012. Al terminar sus estudios de licenciatura, Jorge emigro a Fayetteville, Arkansas para continuar con sus estudios de posgrado. En el 2015, Jorge termino su maestría en Ciencia y Tecnología de la Carne y regreso a su natal Monterrey, N.L., donde reside actualmente.
Una de las más grandes pasiones...2021-04-1346 min
MeatsPad EspCanales de bovino, pandemia, calidad, y color - Dr. Jessica LancasterEn este episodio platicamos con la Dra. Jessica Lancaster de la Universidad de Idaho. Ella es científica de la carne y nos explica acerca de su investigación evaluando el mercado actual y canales de bovino de mayor tamaño y como esto afecta su calidad. Ella también nos habla de como estos grandes tamaños pueden cambiar la manera en que se comercializa ciertos músculos dentro de la canal.
En este episodio aprenderás acerca de:
1. Situación actual de pesos
2. Calidad
3. Alternativas de comercio
4. Pandemia2021-04-0721 min
MeatsPadContinuing meat processing education - Noah Hall, MSThis 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 co...2021-04-0632 min
MeatsPad EspFinalizando mi PhD en KSUEn este episodio les cuento un poco de estos últimos 5 años en Manhattan, Kansas, Estados Unidos en donde obtuve mi doctorado en Ciencia y Tecnología de la Carne. 2021-03-3126 min
MeatsPadA meat science legacy - Dr. Michael DikemanWe 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.
...2021-03-2334 min
MeatsPad EspInfluencia de las grasas en la calidad de carne – Dr. Diego BrañaEsta semana contamos con la participación del Dr. Diego Braña quien es Gerente Técnico para Elanco. El día de hoy nos explica acerca del impacto que tiene la calidad de la grasa en la calidad de la carne de cerdo para su exportación o comercio nacional. Diego es Médico Veterinario Zootecnista graduado (UNAM), y cuenta con una maestría en nutrición animal (UNAM) y un doctorado (Universidad de Illinois) donde se especializó en el área de fisiología del crecimiento, haciendo énfasis en el uso eficiente de recursos nutricionales y en la calidad de l...2021-03-1640 min
MeatsPadAdding value to U.S. meat through international markets - Dr. Travis ArpWe feature Dr. Travis Arp who is the Senior Director of Export Services/Access for the U.S. Meat Export Federation (USMEF). Today, Dr. Arp shares about the importance of the quality attributes of the meat produced in the U.S. Also, he explains in detail about those factors that make the U.S. meat industry a very competitive and successful industry.
Travis started with USMEF in October, 2012. At USMEF, he is responsible for market and trade access issues while also working with USMEF members, USMEF foreign offices, and the U.S. government to improve market access...2021-03-0938 min
MeatsPad EspAnálisis sensorial de la carne (Parte 2) - Dr. Kizkitza InsaustiNuestro invitado esta semana es la Dra. Kizkitza Insausti quien nos visita en este episodio desde la Universidad Pública de Navarra en España. El día de hoy en la 2da y ultima parte platicaremos acerca de la produccion de ganado bovino para produccion de carne en España y Europa y sobre la importancia de las marcas en productos carnicos.
Ella se graduó como Ingeniero Técnico Agrícola en Industrias Agrarias y posteriormente realizo el máster en Ingeniería Agronómica en la Universidad Pública de Navarra, y ahí fue donde empezó su con...2021-03-0224 min
MeatsPadThe chemistry of curing - Dr. Jonathan CampbellOur guest this week is Dr. Jonathan Campbell who is an Associate Professor at Penn State University. Dr. Campbell discussed today about the art of curing and the applications of Sodium Nitrate and Nitrite in processed meats.
Meat our guest: Dr. Campbell began his career in the meat industry in 1998 while working as an Animal Science undergraduate student in the Meat Laboratory at Clemson University. From 2000 – 2006, Jonathan served as the Meat Laboratory Manager. Jonathan then accepted a full-time extension associate and research position and joined the meat science group at Iowa State University.
Campbell worked in...2021-02-2342 min
MeatsPad EspAnalísis sensorial de la carne (Parte 1) - Dr. Kizkitza InsaustiNuestro invitado esta semana es la Dra. Kizkitza Insausti quien nos visita en este episodio desde la Universidad Pública de Navarra en España. El día de hoy en esta Parte 1 platicamos acerca del análisis sensorial de la carne y algunos de los factores que impactan su calidad organoléptica.
Ella se graduó como Ingeniero Técnico Agrícola en Industrias Agrarias y posteriormente realizo el máster en Ingeniería Agronómica en la Universidad Pública de Navarra, y ahí fue donde empezó su contacto con la Ciencia de la Carne, principalmente enfocada a la...2021-02-1627 min
MeatsPadHumane slaughter and stunning - Dr. Kurt VogelIn this episode we feature Dr. Kurt Vogel who is an Associate Professor of Animal Welfare and Behavior at the University of Wisconsin – River Falls. Dr. Vogel talks about the importance of humane handling and slaughter of livestock. He also explains more in depth about efficient stunning methods in meat processing facilities. He teaches courses in animal welfare, animal physiology, and meat science. He was the 2020 recipient of the Distinguished Teacher Award – the highest honor bestowed on the faculty at UW-River Falls.
In addition to his teaching duties, he oversees the Animal Welfare Lab at UW-River Falls and m...2021-02-0931 min
MeatsPad EspInocuidad en la industria carnica - Dr. Jennifer AcuffEsta semana conversamos con la Dra. Jennifer Acuff de la Universidad de Arkansas ubicada en Fayetteville, AR. Ella es actualmente Profesora Asistente en el Departamento de Microbiología de Alimentos y su enfoque en investigación, extensión, y aprendizaje está basado en el apoyo a los productores y procesadores en el Estado de Arkansas con temas de inocuidad en alimentos.
Conoce a nuestro invitado: Jennifer nació y creció en College, TX y obtuvo su grado de licenciatura en Biología en la Universidad Cristiana de Abilene. Se graduó con su MS y PhD en Ciencias de los Alim...2021-02-0229 min
MeatsPadOxidative Processes in Fresh Meat - Dr. Aladin BekhitOur guest this week is Dr. Aladin Bekhit, a Meat Scientist and Associate Professor at the University of Otago in New Zealand. Dr. Bekhit’s research interests include muscle biochemistry and other factors that control meat quality, more specifically the color of fresh meat and tenderness. He also studies the waste streams in meat processing facilities.
Meat our guest: He obtained his PhD in Biochemistry from Lincoln University, New Zealand in 2004. His PhD work investigated the role of metmyoglobin reducing activity in the maintenance of fresh meat color. Aladin obtained his MS in Food Process Engineering from th...2021-01-2630 min
MeatsPad EspSuavidad y añejamiento en la carne - Dr. Phil BassEsta semana tenemos el gran privilegio de conversar con el Dr. Phil Bass quien es un científico en Ciencia y Tecnología de la Carne en la Universidad de Idaho. El día de hoy nos platica acerca del añejamientoen la carne y sus virtudes en términos organolépticos.
Phil obtuvo su grado de licenciatura y maestría en Zootecnia en la Universidad Estatal Politécnica de California. Al graduarse, continuo con su PhD en Ciencia y Tecnología de la Carne en la Universidad Estatal de Colorado. Cuando finalizo su doctorado, acepto una posición...2021-01-2630 min
MeatsPadCommunication channels in the meat business - Dr. Dustin MohrhauserThis week our guest is Dr. Dustin Mohrhauser who is an Associate Pork Quality Manager at Smithfield Foods. He will share today with us about some routes for retail business to communicate with large pork processors when procuring fresh pork. Pork abscesses are not very common but may be formed due to lesions or vaccinations.
Meat our guest: Dustin earned undergraduate degrees (BS ’07) as well as graduate degrees (MS ’09, PhD ’13) at South Dakota State University. Following graduation, he started with Smithfield Foods as a Technical Services Coordinator and has since been elevated to Associate Pork Quality Manager. His re...2021-01-1225 min
MeatsPad EspColor de la carne - Dr. Ranjith RamanathanEsta semana conversamos con el Dr. Ranjith Ramanathan, quien es Profesor Asociado e Investigador en la Universidad Estatal de Oklahoma en el Departamento de Zootecnia y Ciencias de los Alimentos. El Dr. Ramanathan nos explica acerca de los fundamentos del color de la carne y algunos de los factores que afectan la calidad de la carne.
En el 2012, el Dr. Ramanathan obtuvo su maestría y doctorado en Zootecnia con énfasis en Ciencia y Tecnología de la Carne en la Universidad de Connecticut. Además, se recibió como veterinario especializado en producción pecuaria en la Univer...2021-01-0526 min
MeatsPad EspIntervenciones antimicrobianas en la industria cárnica – Daniel Vega, PhD CandidateNuestro invitado esta semana es Daniel Vega quien es candidato a doctorado que trabaja como asistente de investigación en el Instituto de Tecnología de Alimentos de la Universidad Estatal de Kansas. Daniel ha colaborado en el marco de un Proyecto Agrícola Coordinado (CAP) del USDA NIFA de $ 25 millones de dólares para controlar la E. coli productora de toxina Shiga (STEC) en todo el sistema de carne.
Además, posee las certificaciones de laboratorio BSL -2 y -3, lo que permite realizar investigaciones novedosas y clave para garantizar la seguridad en diferentes matrices alimentarias y des...2020-12-3129 min
MeatsPadMeat and nutrigenomics - Dr. Amilton De MelloOur guest this week is Dr. de Mello who is the Meat Science and Food Safety Program Leader for the University of Nevada, Reno. He shares with us some of his work on meat and nutrigenomics and how feeding cattle different diets will affect the microRNA profile in beef and may be used as biomarkers for meat quality.
Over the course of his professional and academic career, he taught animal products and food regulations at Paulista University in Brazil and worked for JBS USA as Technical Specialist and Quality Assurance and Food Safety Superintendent. His broad research...2020-12-2931 min
DIALOGOS DE ARTES MARCIALESEpisodio 49 - Alejandra Najar - Tang Kuk Do - Najar KarateEpisodio 49 - Alejandra Najar - Tang Kuk Do - Najar Karate
https://www.facebook.com/profile.php?id=100004773166233
https://www.facebook.com/NajarKarate
https://www.facebook.com/CopaGladiadores
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Support this podcast: https://podcasters.spotify.com/pod/show/francisco-j-garcia/support2020-12-2443 min
MeatsPad EspNorma (004) Clasificación de Canales de Bovino en México - Dr. Nelson HuertaNuestro invitado esta semana es el Dr. Nelson Huerta quien se desempeña como asesor internacional e Investigador Asociado de la Texas Tech University. El obtuvo su maestría y doctorado en Texas A&M University, especializándose en Ciencia de la Carne. Se jubiló de LUZ en 1997 como Profesor Titular e Investigador PPI (nivel IV) de la Facultad de Agronomía, donde fundo la Catedra Industria de la Carne, formo investigadores (40 comités de tesis de posgrado) y coordino proyectos para caracterizar la carne de grandes rumiantes y validar el sistema oficial de clasificación de canales bovinas. Por su p...2020-12-2242 min
MeatsPadMeat Science 101 - Dr. David GerrardThis week we feature Dr. David Gerrard, a Professor and Head of the Department of Animal and Poultry Sciences at Virginia Tech. Dr. Gerrard has devoted his career to study the mechanisms controlling energy metabolism in skeletal muscle. This dialogue will serve as an introductory episode which outlines the basics of Meat Science.
Meat our guest: He received his B.S., M.S. and Ph.D. from Purdue University. Dr. Gerrard held various positions, including faculty at University of Missouri-Columbia (1992) and Purdue University (1996) and was a visiting scientist at the Institute National de Recherche Agronomique, France. In 2009...2020-12-1533 min
MeatsPad EspCuarto Frio para Canales y Diseño – Derek SchroederNuestro invitado esta semana es Derek Schroeder quien es un Especialista Técnico en Equipo para la Sala de Sacrificio y Procesamiento de Carne en Ultrasource. Derek obtuvo su grado de licenciatura en Zootecnia en la Universidad de Nebraska-Lincoln. Al terminar, continuo con sus estudios de MS en Ciencia y Tecnología de la Carne bajo la supervisión del Dr. Dennis Burson. Aquí sus estudios se enfocaron en investigar alternativas para reducir el sodio en carnes frías.
Después de obtener su MS, recibió una oferta de trabajo en el área de ventas de equipo y maquina...2020-12-0823 min
MeatsPadAmerican Meat Science Association - Collette Kaster and Deidrea MabryOur guests this week are Collette Kaster and Deidrea Mabry who lead the American Meat Science Association (AMSA), the premier organization for meat scientists that work in all segments of the global meat and livestock industries as well as government and academia.
Collette Kaster currently serves as the CEO for the American Meat Science Association and also serves as the Executive Director for PAACO, the Professional Animal Auditor Certification Organization, where she leads efforts to provide training and certification for animal welfare auditors and audit programs.
Deidrea currently serves as the Chief Operating Officer for...2020-12-0139 min
MeatsPad EspLa Historia de la Arrachera - Lic. Inés CantúNuestro invitado especial esta semana es el Lic. Inés Cantú, graduado en 1973 como Licenciado en Administración de Empresas en el Instituto Tecnológico y de Estudios Superiores de Monterrey (ITESM). Perteneciente a una gran familia con un gran legado en México y Latinoamérica, el Lic. Cantú es empresario, impulsador de la industria de la carne y socio del Restaurante el Regio y otras empresas como Cárnicos de Jerez y Carnes Cantú.
Inés fue presidente de la Asociación Nacional Establecimientos TIF (ANETIF) del 1992-1994 y 2013-2017. También fue presidente de CAINITRA Nor...2020-11-2430 min
MeatsPadAntimicrobial interventions and food safety - Dr. Sara GraggOur guest this week is Dr. Sara Gragg who is an Associate Professor at Kansas State University. During this episode, she will discuss about the importance of antimicrobial interventions and she will provide an update on current strategies used in the meat industry.
Dr. Gragg earned her undergraduate degree in Food Science & Technology from the University of Nebraska-Lincoln before moving to Texas for graduate school. She then earned her MS in Food Science, doctorate in Animal Science, and was a post-doctoral research scientist at Texas Tech University.
Dr. Gragg has nearly 20 years of experience in...2020-11-1718 min
MeatsPad EspIndustria de la carne y su resiliencia ante el COVID-19 - Nelson Gaydos, MSEn este episodio, conversamos con Nelson Gaydos, un especialista técnico para la Asociación Americana de Procesadores de Carne (AAMP). Nelson discute y explica acerca de las nuevas prácticas que la industria de la carne esta implementado para mitigar y controlar COVID-19.
Nuestro invitado: Nelson se graduó de la carrera de Food Science y obtuvo su MS en Microbiología de la Carne de la Universidad de Penn State. Dentro de sus responsabilidades en AAMP, Nelson ayuda a miembros del AAMP con preguntas acerca de inocuidad, procesamiento, HACCP y normatividad. Además, Nelson ayuda a direcc...2020-11-1024 min
MeatsPadA conversation with early career meat industry leadersWe are featuring Abbie Uhlenkott and Brendan Negri who work in an American Wagyu beef processing facility in the Northwest. Abbie grew up around cattle in rural Idaho and graduated from the University of Idaho with a B.S. in Animal and Veterinary Science and a B.S. in Agricultural Economics. Our other guest, Brendan Negri, grew up in the outdoors of southern Idaho and earned his B.S. in Natural Resource Conservation at the University of Idaho. Abbie and Brendan work for Washington Beef in Toppenish, Washington as Management Trainees.
You will learn:
1. The un...2020-11-0334 min
MeatsPad EspSistemas sostenibles de bovino y su impacto en la carne - Dr. Wilson BarraganEn este episodio conversamos con el Dr. Wilson Barragán quien obtuvo su doctorado de la Universidad de Antioquia en Colombia. Wilson es zootecnista con experiencia en la investigación y análisis de sistemas sostenibles de producción animal, con énfasis en sistemas silvopastoriles y su relación con las áreas de nutrición de rumiantes, producción y calidad de carne-leche.
En este episodio discutiremos:
1. Sistemas silvopastoriles
2. Nuevas tendencias de produccion
3. Medio ambiente
4. Sello de emisiones bajas de CO2
5. Antioxidantes y su impacto
6. Brasil: Cas...2020-10-2732 min
MeatsPadMeat quality, rigor mortis, and chilling/time - Dr. Chris CalkinsThis 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...2020-10-2025 min
MeatsPad EspFactores para optimizar la calidad en la producción de embutidos - Dr. Brandon GoehringEn este episodio conversamos con el Dr. Brandon Goehring quien tiene el cargo de Gerente de Servicios Técnicos para Visko Teepak. El día de hoy platicamos acerca de los factores que se deben de tomar en cuenta para optimizar calidad y frescura de la materia prima en las plantas procesadoras de embutidos. El Dr. Brandon Goehring obtuvo su grado de Licenciatura en Zootecnia de Iowa State University. El Dr. Goehring termino su MS y PhD en Kansas State University realizando investigación sobre la calidad del pork belly (tocino).
Al graduarse, trabajo para CampoFrio enfocándose...2020-10-1336 min
MeatsPadWhere is the pork industry today? - Dr. Dustin BolerOur 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 gra...2020-10-0618 min
MeatsPad EspPrácticas de manejo, bovino, calidad de carne en Latinoamérica - Javier Moreno, MSEn este episodio se discutirán las prácticas y algunos tipos de sistemas de producción que influyen en la calidad de la canal de bovino en paises de Latinoamérica. Nuestro invitado es Javier Moreno es Zootecnista, graduado de la universidad de Sucre, Colombia, en el año 2012. Actualmente es candidato a PhD por la universidad Federal De Lavras en Brazil.
Su línea de investigación es sobre programación fetal y su trabajo de pesquisa se enfoca en entender como vacas de carne lidian con la restricción de proteína durante mitad de la gesta...2020-09-2923 min
MeatsPadCurrent changes in beef carcass sizes - Dr. Phil Bass and Jessica LancasterThis 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 s...2020-09-2222 min
MeatsPad EspAlmacenamiento de canales y cortes de cerdo - Dr. Elizabeth BoyleEn este episodio, invitamos a la Dra. Elizabeth Boyle. Ella es actual Profesora en Ciencias de la Carne y Extensionista en la Universidad Estatal de Kansas. Discutiremos los resultados de un articulo que tiene gran impacto para procesadores pequeños y medianos de carne de cerdo y que fue recientemente publicado en la revista Meat and Muscle Biology.
La Dra. Boyle obtuvo su Maestria y PhD en Tecnologia de los Alimentos y Nutricion con especializacion en carne en la Universidad Estatal de Colorado. Actualmente, la Dra. Boyle apoya con informacion de soporte cientifico y tecnico a procesadores y...2020-09-1518 min
MeatsPadSlaughter safety, pathogens, and meat processing - Dr. Jennifer AcuffOur 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...2020-09-0830 min
MeatsPad EspBienestar Animal y el impacto en la calidad de la carne - Dr. John GonzalezNuestro invitado en este episodio es el Dr. John Michael Gonzalez, quien es actual profesor en la Universidad de Georgia y nos actualiza sobre el impacto del bienestar animal en la calidad de la carne. El Dr. Gonzalez obtuvo su B.S. en Agricultura/Economia y Ciencias Avicolas en la Universidad de Texas A&M. Al terminar este grado, el obtuvo su Maestria en Zootecnia en la Universidad Estatal de Sul Ross. En el 2008, se graduó con su PhD en Zootecnia en la Universidad de Florida. Su actual enfoque de investigacion es el estudio de vibraciones durante el transporte d...2020-09-0126 min
MeatsPadBeef Tenderness and Aging - Dr. Phil BassWe 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...2020-08-2525 min
MeatsPad EspVias para optimizar la comercializacion de la carne - Juan Garza, MSEn el episodio de hoy, Juan Garza nos explica la importancia de utilizar algunas de las vias actuales de comercializacion y marketing para maximizar la rentabilidad en el negocio del retail. Juan es egresado de la carrera de Ing. en Industrias Alimentarias del Tecnologico de Monterrey. Despues obtuvo su maestria en Ciencias de la Carne en la Universidad de Lincoln-Nebraska bajo la supervision del Dr. Chris Calkins. Ademas, Juan tiene una maestria en Agribusiness por la Universidad Estatal de Kansas.
Juan ha trabajado en el area comercial de carnes y actualmente se desempena como VP comercial en un...2020-08-1828 min
MeatsPadIntroduction to meat color and shelf-life - Dr. Ranjith RamanathanDuring 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?
...2020-08-1124 min
MeatsPadFactors to consider when increasing your slaughter capacity - Derek Schroeder, MSOur guest this week is Derek Schroeder who is a slaughter equipment and meat processing specialist at Ultrasource. He is from Northeast Nebraska. Derek earned his BS in Animal Science at the University of Nebraska-lincoln. He continued on for his MS in Meat Science under Dr. Dennis Burson where his research emphasis was in sodium reduction in processed meats.
After graduating with his MS, he went into equipment sales at UltraSource LLC in KC, MO. He specializes in kill floor and processing equipment and he also plays a role in teaching in UltraSource Academies providing the fundamentals...2020-07-2822 min
MeatsPadNew in-plant regulations to minimize COVID-19 in meat plants - Nelson Gaydos, MSWe feature Nelson Gaydos, an Outreach Specialist, at the American Association of Meat Processors (AAMP). He graduated from Penn State with both a Bachelor’s Degree in Food Science and a Master’s Degree in Animal Science with a focus on Meat Microbiology. He joined AAMP back in July of 2016 as its Outreach Specialist where his responsibilities include: answering members questions on food safety, processing, HACCP and regulatory affairs, or any other subject, help find and provide supporting documentation, aid in guiding industry-focused research and challenge studies, create and develop training and educational materials including videos, brochures and articles, dire...2020-07-1423 min
MeatsPadHow to Maximize Quality in Meat Processing - Dr. Brandon GoehringIn episode #5, we feature Dr. Brandon Goehring, a Technical Services Manager at Visko Teepak. He finished his BS in Animal Science at Iowa State University. He completed his MS and PhD at Kansas State university researching bacon quality. While at K-state, he managed in the K-State Meat Lab and coached the Meats Judging team. Upon graduating, he went to work for the CampoFrio Food group in an R&D role working with Italian style Salami, Prosciutto and other dry-cured food items. He then moved on to a Food Scientist teaching/troubleshooting role at Ultrasource where he managed the Test kit...2020-06-3032 min
MeatsPadHow long can we store a pork carcass? - Dr. Elizabeth BoyleThis week, we feature Dr. Elizabeth Boyle, a Professor in Meat Science in the Department of Animal Sciences and Industry at Kansas State University. She will discuss about a peer-reviewed journal article that was recently published (link below). This research stemmed from the need of accessible supporting documentation for small and mid-sized pork processors who may hold pork carcasses for an extended hanging time.
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Dr. Boyle obtained her B.S. in Wildlife Biology from the University of Minnesota. Then she graduated with her M.S. in Food Science and Nutrition and Ph.D. in F...2020-06-1618 min
MeatsPadBonus Part 2 - Corn price fluctuation affecting the meat industry in COVID-19 times - Dr. Carlos CampabadalDr. Carlos Campabadal, an extension specialist at Kansas State University, discussed about the current situation with corn prices and how the COVID-19 pandemic impacted beef producers in the U.S. Carlos is a faculty member of the Department of Grain Science and Industry that works at the International Grains Program Institute (IGP) focusing on outreach in the areas of grain storage, quality and processing, U.S. grain grading and export systems, and feed manufacturing. He obtained his B.S. in Mechanical Engineering from the University of Costa Rica. He then graduated with his M.S. in Agricultural and Biological En...2020-06-0511 min
MeatsPadBonus Part 1 - COVID-19 and its impact on the meat industry in North America - Dr. Jorge SimrothWe are featuring Dr. Jorge Simroth, a Feedlot Nutritional and Production Consultant at Feedlot Health Management Services in Okotoks, Alberta, Canada, who will talk about the current challenges that are faced by both the beef industry and the meat industry in North America. He obtained his B.S. in Agriculture at Universidad Autonoma de Nuevo Leon. He then received his M.S. in Ruminant Nutrition from West Texas A&M University. Upon the completion of his M.S., he returned to Mexico to work as an animal Nutrition Consultant and Technical Services representative. In 2018, he graduated with his Ph...2020-06-0216 min
MeatsPadAnimal welfare, transportation, and meat quality - Dr. John M. GonzalezIn this episode, we feature Dr. John M. Gonzalez who is an Associate Professor at the University of Georgia. Dr. Gonzalez obtained his B.S. in Agricultural Economics and Poultry Science from Texas A&M University. He then earned his M.S. in Animal Science from Sul Ross State University. In 2008, Dr. Gonzalez achieved his Ph.D. in Animal Sciences from the University of Florida.
His research areas:
1. Studies the cellular influencers of muscle growth and their impact on meat quality
2. Examines the effects of muscle fiber size/type and collagen crosslinks and their relationship with fresh meat color and t...2020-05-2423 min