The only place to hear about the meat industry.

In today's episode, we're joined by Khalil Jallaq and Kaitlyn Richey, who will be delving into their groundbreaking research on meat science and pig carcass processing. Throughout the episode, Khalil and Kaitlyn also touch on the potential implications of their findings for the meat industry, from optimizing pig genetics to uncovering exciting new cuts that could reshape the market.

In this episode, we welcome Dr. Lily Edwards-Callaway, who will be diving into the topic of animal welfare in the meat industry. We'll cover factors affecting welfare, its relationship with meat quality, auditing procedures, and the future of research in this area. Dr. Callaway will also touch upon the developing human-animal interaction in agriculture.

On this episode, we share the mic with Dr. Shalene McNeill to discuss about the essential role of meat in the human diet. She speaks about the most common misconceptions among consumers and explains the impact of meat on the well-being of consumers.

To continue with the episodes recorded at RMC this year, we sat down with Dr. Steve Larsen, Sr. Manager Technical Services at Arm & Hammer Animal and Food Production. He shares with us about the multi-hurdle or multi-barrier approach used in the meat industry to help reduce pathogenic bacteria on carcass surfaces. He also dived into the use of hypobromous acid and its benefits for meat processors.

In today's episode, we have Dr. John Scanga delving into the world of dry aging meat, covering everything from its definition and principles to packaging. During this episode, we address the growing demand for dry-aged meat, the challenges faced in the process, and the best practices to ensure both flavor and food safety.