The only place to hear about the meat industry.

On this podcast, David Velazco shares about his MS research project where he worked under Dr. Chris Calkins at the University of Nebraska Lincoln. David dives into his research on new alternatives that could be implemented in the beef industry to reduce meat waste at the retail level. He studied the impact of Vit E on the color of fresh meat and explains how this can benefit retail businesses.

Our guest this week is Brandon Fields, Global Director of Applied Meat Science at Pig Improvement Company (PIC), and second time on MeatsPad.   Brandon has spent many years in the swine industry helping pork processors on various topics, including market weights, economics and the environmental factors affecting carcass and meat quality.

We shared our microphone during RMC 2022 with Dr. Mohammad Koohmaraie. Throughout his career he has studied the biological mechanisms that regulate meat quality and tenderness. 

Chafik is CEO at Marble, a company that creates intelligent technologies to automate labor-intensive, repetitive, and difficult processing tasks across the food supply chain, starting in the beef and pork industry. He talks about the challenges he is currently facing as a company, and what opportunities in automation can be approached in the meat industry to create the merge between robots and human labor.

We continue our series of meat science conversations at RMC 2022.This time we invited Dr. Amanda McKeith, an Assistant Professor at Fresno State University, and today she talks about muscle fibers and their relationship with meat quality.