A Discussion of Feed Regimens and Meat Quality
MeatsPad
by Francisco Najar, PhD
3w ago
In 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 ..read more
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Revolutionizing Food: Discovering the World of Cultivated Meat w/Dr. María de la Salud
MeatsPad
by Francisco Najar, PhD
1M ago
In today's episode, we are joined once again by Dr. María de la Salud, who holds the position of Full-time Professor C at the National Autonomous University of Mexico (UNAM), with whom we will discuss the revolution of alternative proteins, exploring regulation and current challenges.  We're excited to have Dr. María de la Salud join us again in today's episode. Our discussion will revolve around the recent revolution in alternative proteins, where we'll explore the current regulatory landscape and the challenges being faced by the industry. Additionally, we will delve into the technologi ..read more
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Beef by the Pound: Genetics, Grading, and Portioning in Focus w/Matt Perrier
MeatsPad
by Francisco Najar, PhD
1M ago
Today, we're excited to share an episode from the Practically Ranching podcast featuring an interview with one of our co-hosts, Dr. Phil Bass. In this conversation, we dive deep into the world of beef production and the cattle industry. Throughout the interview, Dr. Bass offers valuable insights into important industry topics, such as human nutrition, beef cattle genetics, livestock selection, value-based marketing, economics, animal identification, exports, public land use, and beef promotional efforts. The conversation also touches on meat science topics, including carcass weight, USDA gra ..read more
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Beef Discoloration: Economic Loss and Waste
MeatsPad
by Francisco Najar, PhD
1M ago
In today's episode, we are joined by Dr. Ranjith Ramanathan, a Professor at Oklahoma State University and fresh meat color expert. Together we discuss his recent research titled "Economic Loss, Amount of Beef Discarded, Natural Resources Wastage, and Environmental Impact Due to Beef Discoloration." This study sheds light on the economic and environmental implications of beef discoloration, revealing staggering losses and waste within the industry ..read more
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Leadership Development and Community Connection in the Meat Sector w/ M.S. Megan Eckhardt
MeatsPad
by Francisco Najar, PhD
2M ago
In today's episode, we're joined by M.S. Megan Eckhardt, a passionate Ph.D. candidate at WTAMU and advocate for the meat industry. Megan serves as the AMSA Student Board President and Student Representative for the IFT Muscle Foods Division. Throughout our conversation, we explore key topics such as leadership, community building, and the future of the meat industry. Megan shares insights on the importance of mentorship, empowerment, and hands-on learning in shaping the next generation of meat industry professionals ..read more
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Packaging Insights: Modified Atmosphere, Meat Color and Shelf Life w/ Dr. Mahesh N. Nair
MeatsPad
by Francisco Najar, PhD
2M ago
In today's episode, we have Dr. Mahesh N. Nair, Associate Professor of Meat Science at Colorado State University, discussing food packaging, specifically Modified Atmosphere Packaging (MAP). He explores how MAP impacts meat color and shelf life, examining the use of gases like oxygen, carbon dioxide, and carbon monoxide in packaging. Dr. Nair also delves into the delicate balance required to achieve vibrant meat color while ensuring product longevity. We delve into consumer preferences in the US versus Europe regarding packaging atmospheres, the role of carbon monoxide in preserving the covete ..read more
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Analysis of Actual Water Consumption in Meat Production w/Dr. Pablo Manzano
MeatsPad
by Francisco Najar, PhD
3M ago
On 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 ..read more
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It's not a Cow w/Drs. Najar & Bass
MeatsPad
by Francisco Najar, PhD
3M ago
In 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 of "It's Not a Cow" on ..read more
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Diet, Insulin Resistance, and Chronic Diseases Connection w/ Dr. Eric Berg
MeatsPad
by Francisco Najar, PhD
3M ago
In today's episode, we feature Dr. Eric Berg, a meat scientist who will discuss the role of meat and animal-sourced proteins in a healthy diet. Dr. Berg has utilized pigs as a model to investigate human digestion, emphasizing the significance of insulin balance and amino acids in dietary considerations ..read more
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Sanitary Designs and Dry Aging Innovations w/Neville McNaughton
MeatsPad
by Francisco Najar, PhD
4M ago
In today's episode, we're joined by Neville McNaughton, a Specialist in Dairy Plant Design and an accomplished Cheesemaker with extensive experience, including multinational ventures. Neville will enlighten us on the world of Sanitary Designs and Dry Aging Technology. We'll also delve into various related subtopics, exploring challenges in conventional refrigeration, potential applications beyond dry aging, and the critical aspects of moisture control and temperature modulation ..read more
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