MeatsPad

By Francisco Najar, PhD

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. 1.
    Bonus episode – Advocating for meat processors
    23:42
  2. 2.
    Making the grade with USDA – Dr. Bucky Gwartney
    36:54
  3. 3.
    From policy to pork quality – Dr. Anna Dilger
    33:05
  4. 4.
    Continuing meat processing education - Noah Hall, MS
    32:56
  5. 5.
    A meat science legacy - Dr. Michael Dikeman
    34:26
  6. 6.
    Adding value to U.S. meat through international markets - Dr. Travis Arp
    38:30
  7. 7.
    The chemistry of curing - Dr. Jonathan Campbell
    41:34
  8. 8.
    Humane slaughter and stunning - Dr. Kurt Vogel
    31:57
  1. 9.
    Oxidative Processes in Fresh Meat - Dr. Aladin Bekhit
    30:15
  2. 10.
    Communication channels in the meat business - Dr. Dustin Mohrhauser
    25:38
  3. 11.
    Meat and nutrigenomics - Dr. Amilton De Mello
    31:28
  4. 12.
    Meat Science 101 - Dr. David Gerrard
    33:52
  5. 13.
    American Meat Science Association - Collette Kaster and Deidrea Mabry
    39:27
  6. 14.
    Antimicrobial interventions and food safety - Dr. Sara Gragg
    18:52
  7. 15.
    A conversation with early career meat industry leaders
    34:45
  8. 16.
    Meat quality, rigor mortis, and chilling/time - Dr. Chris Calkins
    25:26
  9. 17.
    Where is the pork industry today? - Dr. Dustin Boler
    18:56
  10. 18.
    Current changes in beef carcass sizes - Dr. Phil Bass and Jessica Lancaster
    22:08
  11. 19.
    Slaughter safety, pathogens, and meat processing - Dr. Jennifer Acuff
    30:53
  12. 20.
    Beef Tenderness and Aging - Dr. Phil Bass
    25:50
  13. 21.
    Introduction to meat color and shelf-life - Dr. Ranjith Ramanathan
    24:24
  14. 22.
    Factors to consider when increasing your slaughter capacity - Derek Schroeder, MS
    22:38
  15. 23.
    New in-plant regulations to minimize COVID-19 in meat plants - Nelson Gaydos, MS
    23:44
  16. 24.
    How to Maximize Quality in Meat Processing - Dr. Brandon Goehring
    32:05
  17. 25.
    How long can we store a pork carcass? - Dr. Elizabeth Boyle
    18:06
  18. 26.
    Bonus Part 2 - Corn price fluctuation affecting the meat industry in COVID-19 times - Dr. Carlos Campabadal
    11:16
  19. 27.
    Bonus Part 1 - COVID-19 and its impact on the meat industry in North America - Dr. Jorge Simroth
    16:40
  20. 28.
    Animal welfare, transportation, and meat quality - Dr. John M. Gonzalez
    23:09

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