From short educational videos and Instagram posts to hands-on meat judging activities, Dr. Garcia shares how innovative teaching methods can make complex scientific concepts easier to understand and more engaging for today’s students.

They also discuss the importance of connecting with younger generations, inspiring future meat scientists, and finding creative ways to make Meat Science education more accessible.

Could shorter lessons be the future of education?

Join us for a conversation about teaching, technology, and the next generation of Meat Science professionals.

In this episode of MeatsPad, Dr. Phil Bass sits down with Dr. Francine Giotto from New Mexico State University to discuss how AI is already being used to support meat science education, research, and student training.

Dr. Giotto shares how her team has developed AI-powered tools to help students build HACCP plans, practice carcass grading, and receive immediate feedback through computer vision and customized chatbots. These technologies are helping students continue learning even when access to processing facilities or carcass volume is limited.

The conversation also explores the growth of New Mexico State University’s Meat Science Program, its new processing facility, research involving beef tallow, and how the program has expanded opportunities for students in just a few years.

From teaching assistants powered by AI to digital carcass grading tools, this episode offers a look at how technology could shape the next generation of meat scientists.

Listen to the full episode to learn how artificial intelligence and meat science are beginning to come together.

Dr. Dilger shares how Gen Z and millennials approach meals and protein differently, and why the industry may need to rethink everything from product formats to the way pork is presented and marketed. Instead of simply telling consumers how they should prepare pork, she argues that the industry needs to spend more time listening to what people actually want.

The conversation also dives into Dr. Dilger’s career in meat science, her work in pork quality and muscle biology, and one of her most memorable research projects: a gene-editing experiment involving myostatin knockout pigs that ultimately failed. For Dr. Dilger, those failures are an important part of science and often create some of the most valuable opportunities to learn.

From research and consumer behavior to leadership, teaching, and the power of enthusiasm, this episode offers a wide-ranging look at the people and ideas shaping the future of meat science.

This episode of MeatsPad was produced in collaboration with the Women’s Meat Industry Network (WMIN).

In this episode of MeatsPad, Dr. Phil Bass talks with Dr. Casey Owens from the University of Arkansas about poultry quality, processing, and the science behind some of the challenges the industry faces today.

Dr. Owens explains topics such as woody breast, spaghetti breast, tenderness, deboning time, marination, and value added poultry products. The conversation also covers why chicken has become such a versatile protein, from fried chicken and nuggets to further processed products found across the market.

They also discuss automation in poultry processing, the use of robotics and new technologies, and how the industry continues to improve efficiency while making better use of the product.

Dr. Owens also shares how she entered the field of poultry science and talks about Poultry 101, an educational program focused on poultry production, processing, quality, food safety, and further processing.

Food safety, science, policy, and career growth all come together in this episode of MeatsPad.

Dr. Katie Rose McCullough joins Dr. Phil Bass and Sharon Beals for a wide-ranging conversation on the challenges and opportunities shaping today’s meat industry. From emerging food safety priorities and the science behind meat ingredients to Salmonella, public health, and the impact of rapidly changing policies, the discussion highlights why science-based decisions and industry collaboration matter more than ever.

The conversation also goes beyond food safety to explore mentorship, leadership, continuing education, and building a successful career in meat science. Katie Rose shares lessons from her own journey, including why career paths don’t have to be linear, the importance of finding the right mentors, and why graduate school isn’t always the next step.

Whether you’re a student, researcher, processor, or meat industry professional, this episode offers valuable perspectives on the science, people, and decisions shaping the future of meat.

The conversation also examines the role of genetics, beef-on-dairy production, and the importance of aligning producer incentives with consumer expectations. From carcass composition and sustainability to the economics driving today’s beef industry, this episode offers an insightful look at how innovation could reshape the way cattle are evaluated and rewarded in the years ahead.

Topics discussed:

• The future of beef grading

• Why Yield Grade needs to evolve

• Red Meat Yield and carcass value

• CT scanning and 3D imaging

• Artificial intelligence in meat science

• Machine learning for carcass evaluation

• Genetics and selection for efficiency

• Beef-on-dairy production

• Carcass composition and optimization

• Sustainability and resource efficiency

• Industry economics and market signals

• The next generation of beef production

Dr. Lonergan shares why organizations like AMSA and events such as the Reciprocal Meat Conference (RMC) play a critical role in developing future meat scientists, fostering collaboration, and advancing innovation across the industry.

The conversation then dives into the science behind meat tenderness, exploring the role of calpains and calpastatin, why aging improves meat quality, best practices for beef, pork, and lamb, and the biological mechanisms that influence tenderness. Along the way, they discuss genetic factors affecting meat quality, practical recommendations for processors and producers, and even explore unique pork cuts like the Spanish Secreto.

Whether you’re a student, researcher, processor, producer, or simply passionate about meat science, this episode offers valuable insights into both the people and the science that continue to move the industry forward.

Topics covered:

• The importance of networking and mentorship in meat science

• AMSA and the Reciprocal Meat Conference (RMC)

• The science of meat aging and tenderness

• Calpains, calpastatin, and postmortem muscle biology

• Aging recommendations for beef, pork, and lamb

• Genetics and meat quality

• Spanish pork cuts, including the Secreto

Learn more about the American Meat Science Association at meatscience.org.

The conversation dives into the growth of chicken consumption, the evolution of wings and boneless wings, the role of portioning and value-added products, and what the beef and pork industries can learn from poultry’s speed of innovation. Dr. Bacon also reflects on technology, automation, talent development, and the future of animal protein.

A thoughtful and engaging conversation on meat science, innovation, and the people shaping the future of protein.