The only place to hear about the meat industry.

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.

In this episode, we welcome Dr. Ann Brackenridge, Head of R&D and Innovation at Cargill Protein, to discuss the latest trends in the food industry. Dr. Brackenridge offers insights into the rising popularity of pickles and the influence of Latin flavors on product development. We explore how consumer preferences shape innovations in the sector and discuss the crucial role of social media in spreading these trends. Additionally, we delve into the importance of transparency in the industry and how definitions of value and convenience are evolving in today’s food landscape.

Welcome back to the MeatsPad podcast! Our hosts are joined by Dr. Christi Calhoun and Dr. Robert Maddock from AMSA to discuss the Meat and Poultry Processor Technical Assistance Network. This initiative, supported by a billion-dollar USDA grant, aims to enhance the meat supply chain in response to recent shortages. Tune in to learn about the new Meat Locker website, which will offer a wealth of resources from basic FAQs to in-depth scientific research. Discover how AMSA is working to support small and mid-sized meat processors with accessible, vetted, and up-to-date information.