The only place to hear about the meat industry.

In today's episode, we have Dr. Mahesh N. Nair, Associate Professor of Meat Science at Colorado State University, discussing food packaging, specifically Modified Atmosphere Packaging (MAP). He explores how MAP impacts meat color and shelf life, examining the use of gases like oxygen, carbon dioxide, and carbon monoxide in packaging. Dr. Nair also delves into the delicate balance required to achieve vibrant meat color while ensuring product longevity. We delve into consumer preferences in the US versus Europe regarding packaging atmospheres, the role of carbon monoxide in preserving the coveted cherry-red color, and the challenges of balancing tenderness and color in aged meats.

On today's episode, Dr. Pablo Manzano shares the mic with Francisco to uncover numbers and facts around the water use propaganda surrounding livestock. Dr. Pablo Manzano, an esteemed ecologist with expertise in grasslands, domestic and wild animals, at The Basque Centre for Climate Change (BC3) What is required to produce 1 kg of beef?

In today's episode, join Drs. Francisco Najar and Phil Bass as they share insights on the upcoming meat industry shows, events, and networking opportunities. Dr. Bass also explores his book, "It's Not a Cow." The title cleverly hints at the common lack of awareness in our industrialized society regarding how food is grown and transported. This book sheds light on the often-overlooked and sometimes unfairly criticized individuals who raise cattle for meat and milk, presenting their story with precision and authenticity. Get a sneak peek into the fascinating revelations of "It's Not a Cow" on this episode.

In today's episode, we feature Dr. Eric Berg, a meat scientist who will discuss the role of meat and animal-sourced proteins in a healthy diet. Dr. Berg has utilized pigs as a model to investigate human digestion, emphasizing the significance of insulin balance and amino acids in dietary considerations.

In today's episode, we're joined by Neville McNaughton, a Specialist in Dairy Plant Design and an accomplished Cheesemaker with extensive experience, including multinational ventures. Neville will enlighten us on the world of Sanitary Designs and Dry Aging Technology. We'll also delve into various related subtopics, exploring challenges in conventional refrigeration, potential applications beyond dry aging, and the critical aspects of moisture control and temperature modulation.