33:26
Global Meat Logistics: Revolutionizing Trade
15:58
Enhancing the Pork Business and Education
02:31
Beef Quality and its Standards
35:36
Back to Basics: The Scientific Method
29:52
From Science to Support: AMSA's Role in Meat Processing Success
29:26
Steps to Extending Shelf Life
22:09
Promoting Lamb: Nutrition and Quality
24:12
A Discussion of Feed Regimens and Meat Quality
37:24
Revolutionizing Food: Discovering the World of Cultivated Meat
01:04:05
Beef by the Pound: Genetics, Grading, and Portioning in Focus
30:08
Beef Discoloration: Economic Loss and Waste
23:36
Leadership Development and Community Connection in the Meat Sector
28:18
Packaging Insights: Modified Atmosphere, Meat Color and Shelf Life
34:36
Analysis of Actual Water Consumption in Meat Production
25:34
It's not a Cow
32:22
Diet, Insulin Resistance, and Chronic Diseases Connection
34:42
Sanitary Designs and Dry Aging Innovations
40:54
Exploring Oral Behavior Trends in Meat Consumption
25:00
Pork Perspectives: Marketing, Innovation, and Nutrition
28:31
Food Safety Considerations in a USDA Meat Plant
26:09
Diet, Growth Promotants and Meat Quality
23:56
Caring for Calves: Hygiene, Colostrum, and Navel Care
02:20
Mixer Grinder vs Bowl Cutter - Meat Grinding
24:15
Frozen Block Processing
26:05
An Historical Trip through "The Jungle"
26:34
Food Industry, Agriculture and Sustainability
24:13
Perfecting Beef Tenderness
34:58
Animal Agriculture and Meat Production in Guam
17:54
Wrapping up RMC 2023
12:56
Innovative Pig Feeding Strategies
20:27
Exploring New Frontiers in Pig Carcass Research
17:59
Understanding Animal Welfare in Meat Production
20:26
Meat and its Impact on a Healthy Diet
17:18
Antimicrobial Interventions in the Meat Industry
23:10
Dry Aging Meat: Exploring Flavor, Safety, and Best Practices w/ Dr. John Scanga
25:59
How to Select the Best Smokehouse w/ M.S. Robert Hanson
19:51
RMC 76th w/ Collette Kaster
24:55
Protein PACT w/Kristi Block
22:06
Exploring Beef Production in Underserved Regions w/Dr. Katherine Domenech
27:20
Building a Career in Butchery: Lessons from an Industry Insider w/Bobby Morrison
37:37
From Butcher to Meat Business Owner
31:54
Meat the Century Mark: Reflecting on 100 Episodes of Meat Industry Insight
24:23
The link between the meat and pet food industry with Cansu Caliskan
24:12
Processed meats cooling deviation with Dr. Elizabeth Boyle
32:14
How to Establish a Successful Meat Brand in 2023
27:11
Discovering a Meat Cut with Sierra Jepsen
17:59
Running a Small Independent Meat Company w/Kevin Trosclair
27:33
Preventing food safety risks in dry cured meats w/Dr. Jonathan Campbell
27:16
Mom at the Meat Counter w/Dr. Janeal Yancey Ep. 93
02:55
EFA at Expo Carnes 2023 | Monterrey, MĂŠxico
02:35
Stunning Tools at Expo Carnes 2023 w/ Mike Ryan | Monterrey, Mexico
02:22
UltraSource at Expo Carnes 2023 | Monterrey, Mexico
33:28
Meat Fermentation w/Joerg Duepjan, François Desroches and Austin Egolf Ep. 92
17:25
Quick Update on Mechanical Stunning and Animal Welfare w/James Biondic Ep. 91
29:56
Meat Color and Shelf Life w/ Dr. Melvin Hunt Ep. 90
38:51
Rerouting Meat Waste w/ Billy Marcus and Shanna Motl Ep. 89
20:09
Internship Success in the Meat Industry w/ Isel Tejeda Ep: 88
26:44
The Importance of Beef Safety: Insights from the Industry Ep. 87
05:33
The Art of Meat Processing: A Look Inside a Local Plant
19:41
Meat Processor Assistance Programs w/Dr. Robert Maddock Ep. 86
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About
MeatsPad, founded by Francisco Najar-Villarreal from Kansas State University (KSU), is a platform dedicated to sharing breakthrough knowledge in a way that is accessible to the meat industry.
Each episode features meat specialists and professionals talking about a variety of topics in meat science, including animal welfare, meat production, meat quality, food safety, and much more.
We collaborate with academia and the meat industry through conversations with talented and brilliant meat scientists to help foster and improve communication and knowledge dissemination within the meat science community.
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