The only place to hear about the meat industry.

In this episode of Meatspad, we’re joined by Dr. Derico Setyabrata, an assistant professor of Animal Science at the University of Arkansas, as we dive deep into the world of freezing practices in the meat industry. Join us as we explore how freezing techniques can enhance or compromise meat quality. From current industry practices to the implications of color and shelf life, this episode provides a comprehensive look at how freezing impacts meat from farm to table. Is freezing a friend or foe? Tune in to find out how the application of the freezing method can make all the difference!

Welcome to another engaging episode of the Meatspad Podcast! Today, we are delighted to host Mandy Carr and Jessica Lancaster from the National Cattlemen’s Association, who are part of the Beef Checkoff Program. They bring a wealth of expertise and passion to the table, overseeing this vital initiative that supports and promotes the beef industry through strategic funding. Their work with the Checkoff Program is crucial in enhancing beef quality, new product development, food safety, nutrition, and consumer education. Tune in as we dive into a compelling discussion about their impactful roles and how the Checkoff Program drives positive change. Get ready for an insightful conversation with us!

Today's interview will feature Bob Campbell, the Director of Technical Services at MPSC Inc. We will discuss the application of Rinse & Chill® in meat plants. The discussion will cover important topics such as the risks associated with improper meat chilling processes, how Rinse & Chill® can enhance tenderness compared to traditional chilling methods, and key highlights of this beef plant procedure.

In this episode, we have Dr. Annika Thies as a guest. She is part of Dr. Mahesh N. Nair's team at Colorado State University and works on projects studying the agricultural and food sectors that affect people's meat consumption in Germany. The episode covers topics such as consumer preferences for meat color at retail and how markets can determine discounts. We also explore differences between Germany and the U.S. in meat science, graduate programs, and the meat industry. Additionally, we discuss how meat science is taught more practically in the U.S. and the interconnection of science with the industry.

Join us as we delve into the world of smart packaging with Dr. Max Grell, a leading scientist in sensor technology. Dr. Grell explains how BlakBear's innovative gas sensors work within meat packaging to provide real-time freshness data. We explore the potential benefits for both the meat industry and consumers, from minimizing waste to ensuring product quality. Learn about the challenges of integrating new technologies into traditional industries and how Blackbear is navigating this exciting frontier.