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USDA Meat Animal Research Center Ep. 59

Today's episode features Drs. Andy King, Tommy Wheeler, and Steve Shackelford of the U.S. Meat Animal Research Center: USDA, who are very influential meat scientists in the meat industry. Our guests tell us about their work in research, improvement, and innovation of new meat-processing techniques. Above all, they provide us with a broad overview of the center's projects concerning methods for increasing the efficiency of livestock production.

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 MIN

We begin these series of episodes recorded at the IFFA show with global meat industry leaders in Frankfurt, Germany. Today we sit down with Volker Steinkamp who is the founder of Cliptechnik, a German firm created 15 years ago which provides clipping solutions for the global meat industry.

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Meat Science
May 10, 2022
39
 MIN

Today's episode features Drs. Andy King, Tommy Wheeler, and Steve Shackelford of the U.S. Meat Animal Research Center: USDA, who are very influential meat scientists in the meat industry. Our guests tell us about their work in research, improvement, and innovation of new meat-processing techniques. Above all, they provide us with a broad overview of the center's projects concerning methods for increasing the efficiency of livestock production.

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Meat Color
April 26, 2022
29
 MIN

On this podcast, Drs. Francisco Najar and Phil Bass discuss about a recent publication in Meat and Muscle Biology titled “Determining the longissimus lumborum and major beef steak color life threshold and effect of post-mortem aging time using meta-analysis” and its implications for the retail business.

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AAMP
April 19, 2022
21
 MIN

In today's episode, we sit down with Dr. Phil Bass and Abbey Davidson, a representative of the American Association of Meat Processors (AAMP), to talk about the current state of small and mid-sized meat processors in United States and their supporting them during the pandemic. 

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Nitrites
April 12, 2022
48
 MIN

Dr. Phil Bass and Dr. Wesley Osburn sit down to talk about one very interesting topic in meat science, curing meat. Dr. Wesley Osburn gives us great insight about the his experiences and learnings over the years and reflects on the process of curing and a new technology to achieve curing in the meat industry.

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