The only place to hear about the meat industry.

Dr. Robert Maddock is the Technical Assistance Officer at the American Meat Science Association. Some of the roles of Dr. Maddock are to assist new and expanding meat and poultry businesses with technical information and assistance.  Meat our guest: Rob received his B.S. in Animal Science at NDSU in 1995, a M.S. in muscle biology at NDSU in 1997, and a doctorate in Meat Science at Texas A&M University in 2000. Throughout this episode, Dr. Maddock speaks about the various programs where meat processors can obtain assistance if they are looking to expand their portfolio or open a new facility.

Today's episode features Drs. Stephan van Vliet Assistant Professor in Food Science at Utah State University and Jerrad Legako an Associate Professor in Meat Science at Texas Tech University. Our guests describe their current research and a broad overview of their studies in food science, as well as the composition of different foods and its interaction with meat.

Earlier this year, “the USA Poultry and Egg Export Council”, the National Association for Federally Inspected Meat Plants (ANETIF) in Mexico, in conjunction with the Department of Animal Science and Industry at Kansas State University, held the 8th Meat Processing Short Course in Manhattan, KS for meat industry professionals from Latin America.  The Illinois Soybean Association and the Kansas Soybean Association have strongly supported this meat science course since 2015.  Today, Dennis Hupe, Director of Field Services at Kansas Soybean Association, was invited on MeatsPad to speak about the strong relationship they have built with Mexico to maintain and increase bilateral trades and exports of US Soybean.

Rebecca Thistlethwaite from NMPAN is back on MeatsPad to review the last two years for small meat processors venturing into building new meat facilities. She also enlisted the most common pitfalls, from inspection to distribution channels, that processors face when starting a processing plant.

This week, we fly over to Spain to visit with Tomas Lopez from Viscofan. Tomas is an International Collagen Casing Expert in the global meat industry.  In this episode, Tomas covers the advantages of collagen casings in terms of production, efficiency, and palatability. We wrap up the interview with a general overview on vacuum stuffers and clippers used in the industry to optimize the quality of fresh sausages and its cost-benefit relationship.