The only place to hear about the meat industry.

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.

Join us today with Dr. John Scanga at the Reciprocal Meat Conference. Dr. Scanga discusses AI's transformative role in agriculture, particularly in enhancing efficiency and accuracy in the meat industry. Learn about the potential of AI tools to improve operations, from writing and editing to data management.

In this week’s episode, we are joined by Dr. Gary Sullivan from the University of Nebraska-Lincoln and Dr. Ranjith Ramanathan from Oklahoma State University. We dive into the fascinating world of high pressure processing (HPP) and its applications in the meat industry. Dr. Sullivan explains how HPP is used to control pathogens and improve food safety, while Dr. Ramanathan shares insights on their collaborative research focused on retaining the desirable color of beef during this process. Learn about the science behind HPP, the challenges of maintaining meat color, and the innovative solutions being developed to enhance meat quality and safety.

In this week’s episode, we welcome Dr. Jeng-Hung Liu from the University of Guam, who shares insights into the recent USDA meat and poultry processing grant. Dr. Liu emphasizes workforce development in the meat industry, integration of aquaculture, and the new Meat Lab in Guam. He discusses the unique challenges and opportunities in meat processing in island regions, including collaborations with the Federated States of Micronesia and the University of Puerto Rico.