The only place to hear about the meat industry.

In today's episode, we're joined by Rod Sammon, Managing Director of Thompson Meat Machinery Pty Ltd, who will discuss about the principles of frozen meat grinding. We'll also touch on important factors such as machine power (horsepower), temperature role in product quality, and the means to consistently grind and process frozen meat blocks.

Today, we are sharing our microphone with Dr. Justin Kastner, a professor in the Department of Diagnostic Medicine/Pathobiology in the College of Veterinary Medicine at Kansas State University. We will delve into the beginnings of the meatpacking industry in the US, the US’s livestock and meat export trade with Europe’s, while focusing specifically on the Chicago area—where the fictional story of Jurgis Rudkus began. We will summarize the book “The Jungle,” authored by Upton Sinclair during 1904-1905, and discuss the repercussions of its publication and how it influenced the direction of sanitation and food safety regulation within the meat industry in the US. Enjoy the episode!

In this episode, Drs. Francisco Najar and Phil Bass discuss current opportunities for the U.S. meat industry, from climate change to meat sustainability. They also reflect on their recent trips to South America and Europe, exploring international perspectives on meat production and sharing their discoveries in the fields of agriculture, food production and meat processing.

In today's episode, we're joined by Dr. Jacob R. Tuell, a leading expert in meat science and Assistant Professor at Northwest Missouri State University. He discusses his groundbreaking research on the tumbling process and its impact on meat tenderness. We'll also explore how tumbling accelerates protein degradation, potentially enhancing meat quality and production, offering fresh insights into improving meat product quality.

In today's episode, we sit down with Dr. Jeng-Hung Liu, a faculty member and extension specialist at the University of Guam. Our discussion revolves around the challenges and opportunities within animal agriculture and meat production in Guam. We also discussed about food security and the interaction between tourism and agriculture.