Meat the Truth with Kadie Graves

Today's episode features Drs. Andy King, Tommy Wheeler, and Steve Shackelford of the U.S. Meat Animal Research Center: USDA, who are very influential meat scientists in the meat industry. Our guests tell us about their work in research, improvement, and innovation of new meat-processing techniques. Above all, they provide us with a broad overview of the center's projects concerning methods for increasing the efficiency of livestock production.

On this podcast, Drs. Francisco Najar and Phil Bass discuss about a recent publication in Meat and Muscle Biology titled “Determining the longissimus lumborum and major beef steak color life threshold and effect of post-mortem aging time using meta-analysis” and its implications for the retail business.

In today's episode, we sit down with Dr. Phil Bass and Abbey Davidson, a representative of the American Association of Meat Processors (AAMP), to talk about the current state of small and mid-sized meat processors in United States and their supporting them during the pandemic. 

Dr. Phil Bass and Dr. Wesley Osburn sit down to talk about one very interesting topic in meat science, curing meat. Dr. Wesley Osburn gives us great insight about the his experiences and learnings over the years and reflects on the process of curing and a new technology to achieve curing in the meat industry.

Today we share our microphone with Dr. Jessica Melsinger from Merck Animal Health. Jessica reflects on many topics, including sustainable practices in animal agriculture, animal health, and meat. She also explains the role of the meat industry in using and delivering every piece of meat from the farm to the table.