In this week’s episode, we are joined by Dr. Gary Sullivan from the University of Nebraska-Lincoln and Dr. Ranjith Ramanathan from Oklahoma State University. We dive into the fascinating world of high pressure processing (HPP) and its applications in the meat industry. Dr. Sullivan explains how HPP is used to control pathogens and improve food safety, while Dr. Ramanathan shares insights on their collaborative research focused on retaining the desirable color of beef during this process. Learn about the science behind HPP, the challenges of maintaining meat color, and the innovative solutions being developed to enhance meat quality and safety.
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Kicking off our podcast series at RMC 2024, we're joined by Collette Kaster, CEO of the American Meat Science Association, over 1,100 participants and new industry trends in sustainability and nutrition.
In today's podcast, we talk to Nicholas Walker, CEO of TradeCafe. Nicholas will talk about the global meat trade and how digital solutions can improve the process, reduce errors, and minimize losses in the transportation and sale of meat. We will gain insight into the complex network of producers, wholesalers, and logistics involved in the meat trade and explore the latest technologies to improve efficiency and environmental sustainability. Look forward to an insightful discussion!
In this week’s episode, we speak with Maria Luisa Flores, who serves as both the Sustainability Manager and the Meat Business Unit Manager at Esmeralda Corp. Having contributed significantly over a 30 year career, she has made strides in developing meat business lines and managing environmental wastewater treatment. We discuss with Maria Luisa her early career steps and the importance of home-based education, and she shares her experiences leading a team in a well-known Peruvian meat industry company.
In today's episode, we are joined by Dr. Keith Belk, Meat Science Professor in the Department of Animal Sciences at Colorado State University. He will explore the critical transition from basic research to its vital applications in the meat industry. We will also discuss the intricacies of experimental design, hypothesis testing, and the impact of scientific rigor on industry standards. This discussion will enlighten anyone interested in how scientific discoveries drive advancements in meat processing and safety.
In today's episode, we're exploring the meat processing industry with AMSA's experts, Dr. Rob Maddock and Dr. Christi Calhoun. They'll discuss a USDA-supported program aiding small to medium-sized processors in strengthening the meat supply chain. We'll also highlight "The Meat Locker," a vital online resource for industry professionals, offering a range of no-cost services and information on food safety, business, and more. Tune in for a concise look at how this initiative is transforming meat processing.
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