The only place to hear about the meat industry.

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.

It’s been a great RMC! Thank you AMSA for having us again this year! We're wrapping up this conference with a quick discussion and summary with Dr. Phil Bass. We will see you in Oklahoma next year!

In this episode, we're joined by Jay Stowater, a Graduate Assistant hailing from Iowa State University, where he dives deep into livestock research. Join us as Jay unravels innovative pig feeding strategies meticulously crafted to address supply chain disruptions and potential disease outbreaks. Our discussion will center around the strategic utilization of anhydrous calcium chloride to moderate pig growth, potentially revolutionizing industry resilience.