Steps to Extending Shelf Life w/ Alessandra Bulgarelli

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?

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 this episode.

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.

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.

In today's episode, we have the privilege of hosting Dr. Rhonda Miller, a Professor at Texas A&M University. Dr. Miller will delve into the topic of oral behavior in meat consumption, unraveling the mysteries of how individuals interact with and enjoy different meat textures. Throughout our conversation, we'll explore key subtopics, such as the distinct categories of oral behaviors and how these preferences influence meat choices. Dr. Miller's groundbreaking research sheds light on the profound connection between oral behavior and meat texture, challenging conventional wisdom and opening new avenues for understanding consumer preferences.