The only place to hear about the meat industry.

In today's episode, Austin Egolf and Francisco Najar shared the microphone with Joerg Duepjan and Francois Desroches from Lallemand to describe the ideal conditions for fermented sausage production. They discussed about the impact of acidification on the shelf-life, quality, and palatability traits of fermented meat products. Joerg also pointed out the main differences between Europe and the US in terms of production (thermal processing) of Salami Milano and the importance of control of temperature, humidity, air flow and fermentation time.

Today Francisco sits down with James Biondic, Vice President of Captive Bolt Stunning at FRONTMATEC Accles & Shelvoke, to explain the steps to select the most convenient stunner for each operation. He also highlights the importance of using the right grain or cartridge to extend the lifespan of each unit and achieve an efficient mechanical stunning.

On this episode, Francisco sits down with Dr. Melvin Hunt to talk about his legacy and the future of meat color research. Dr. Hunt provides valuable insights and information on meat color stability and the impact of postmortem age on meat color. He also addresses some common misconceptions and  points out how to effectively use a vaccum chamber to optimize the shelf-life and color-life of fresh meat.

In today's episode, we meet with two meat industry leaders whose passion it is to solve the meat waste at the processing and retail level.  To discuss about the current alternatives for preventing fresh meat from ending up in the landfill, we invited Billy Marcus and Shanna Motl from Marcus Technologies. Marcus Technologies created a platform that addresses common challenges in the meat industry, such as facilitating effective buy/sell transactions throughout supply chain.

Why is Networking key these days for the meat industry? To address various questions from our listenership, we met with Isel Tejeda Urenda, a young meat science student and owner of Tejeda Cattle, who has made her way into the industry at a young age. Tejeda talks about her internship experience, at the same time giving us a clear example of the correct way to network which has led her to form a career within the meat industry.