In this episode of MeatsPad, host Phil Bass is joined by Dr. Steven Lonergan, incoming President of the American Meat Science Association (AMSA) and Professor at Iowa State University, for a conversation that bridges leadership, networking, and the science behind meat quality.
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.
