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© Francisco Najar, PhD
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Welcome to MeatsPad, a platform to share breakthrough knowledge that is accessible to the meat industry. Be ready to hear from meat specialists to talk about numerous topics in meat science, including animal welfare, meat production, meat quality, among others.
183 Episodes
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This week we sit down with Dr. Ty Lawrence to address some questions from meat processors on how much water we should use when processing livestock. Dr. Lawrence is a professor of animal science at West Texas A&M University and has spent a lot of years studying water usage in the meat industry as well as evaluating how to improve the yield, quality, and safety of red meat products.
Today you will learn about:
Water source for the meat industry
Aquifers
Processes to save water
Water quality
Gallons per head
Water treatments
“𝑭𝒓𝒐𝒎 𝒕𝒉𝒆 𝒆𝒙𝒑𝒐𝒓𝒕 𝒑𝒆𝒓𝒔𝒑𝒆𝒄𝒕𝒊𝒗𝒆, 𝒕𝒉𝒆 𝒕𝒘𝒐 𝒌𝒆𝒚 𝒄𝒐𝒎𝒑𝒐𝒏𝒆𝒏𝒕𝒔 𝒕𝒉𝒂𝒕 𝒘𝒆 𝒕𝒉𝒊𝒏𝒌 𝒐𝒇 𝒂𝒔 𝒊𝒕 𝒓𝒆𝒍𝒂𝒕𝒆𝒔 𝒕𝒐 𝒇𝒂𝒕 𝒒𝒖𝒂𝒍𝒊𝒕𝒚 𝒊𝒔 𝒕𝒉𝒆 𝒄𝒐𝒏𝒔𝒖𝒎𝒆𝒓 𝒑𝒆𝒓𝒄𝒆𝒑𝒕𝒊𝒐𝒏 𝒐𝒇 𝒕𝒉𝒆 𝒑𝒓𝒐𝒅𝒖𝒄𝒕 𝒂𝒏𝒅 𝒕𝒉𝒆 𝒔𝒉𝒆𝒍𝒇-𝒍𝒊𝒇𝒆 𝒐𝒇 𝒑𝒐𝒓𝒌 𝒑𝒓𝒐𝒅𝒖𝒄𝒕𝒔”
𝐃𝐫. 𝐓𝐫𝐚𝐯𝐢𝐬 𝐀𝐫𝐩
This week we welcome back our former guests to continue the conversation on pork quality. Dr. Travis Arp and Dr. Dustin Mohrhauser from USMEF and Smithfield Foods, respectively, talk about some of the challenges for the pork industry in terms of fat quality and how they tackle it on the frontline. Many countries pay close attention to the inbound quality of their pork products, and during this conversation we dive into how the industry is currently monitoring and evaluating these factors.
Today you will learn about:
1. Pork quality
2. Firmness
3. Export market
4. Iodine value
5. Asian markets
6. Control and verification
7. The role of genetics in pork quality
8. Swine nutrition
This week on the MeatsPad Podcast we receive Jack Bobo, author of the book ‘Why smart people make bad food choices' During this episode, Jack shares his previous experiences and explains about the role of agriculture in the modern world and how the food industry, government, and academia may work together to combat food waste. In addition, he dives into the future of food and describes how consumers are reshaping their thinking about what they eat.
Meat our guest: Jack Bobo is the CEO of Futurity, a food foresight company that helps brands get ahead of trends so they don’t get run over by them. He leverages insights in food technology, consumer attitudes and consumer trends to deliver meaningful results for his clients. Jack is a regular speaker on global trends in agriculture, consumer perceptions of risk, science communication and the art of networking.
Today you will learn about:
1. What are the fears of today’s consumer?
2. Modern agriculture
3. The food waste dilemma
4. Supersizing
5. A multidisciplinary approach
6. Simple solutions for complicated problems
7. Sustainability
In this Meatspad episode, we welcome Dr. Gretchen Mafi to discuss the world of meat judging. She explains what meat judging is, and we explore how it supports quality, better decision-making, and effectively communicating that information. Dr. Mafi also shares the key skills students gain through meat judging programs. Finally, she announced the celebration of 100 years of meat judging, 1926–2026.
In this episode, we talk with Sara Houret Scott, Executive Coach. She shares what new brands need to know before entering the meat business and why customer education matters. She also highlights how collecting and using customer data can guide smarter strategies and strengthen brand performance. Sara emphasizes consistently showing product value and meeting customer expectations. A quick, insightful guide for anyone building a brand in the meat industry.
In this episode, we talk with Dr. Natalia S. Fanelli from the University of Illinois at Urbana-Champaign about the nutritional profile of pork meat. She shares insights from her recent study, “Pork cuts, hams, and sausages have digestible indispensable amino acid scores (DIAAS) close to or over 100,” highlighting pork’s high protein quality and digestibility.
We are very pleased to welcome Sharon Beals, a seasoned leader with over 40 years of experience in food safety, quality, and regulatory compliance. Having held senior roles at companies such as US Foods, Maple Leaf Foods, Smithfield, Tyson/IBP, and Arby’s, she shares valuable insights on leadership, empathy, and the power of listening. In this episode, we discuss how to balance multiple responsibilities and the importance of connecting with people to lead effectively in a demanding environment.
In this episode of MeatsPad we talk with Collete Kaster, M.S., and Deidrea Mabry, M.S., about the power of collaboration between industry, government, and academia. We explore how science, data, and communication strategies can elevate the meat industry. From social media to sharing research, they highlight ways to connect better with consumers. A must-listen for anyone interested in the future of meat research and communication.
Today on MeatsPad, Dr. Mandy Carr Johnson, Sr. Executive Director of Scientific Affairs at NCBA, discusses the Beef Quality Audit, producer education, proper injection practices, and marbling’s impact on meat quality. She also highlights consumer expectations and the need to engage students in the beef industry.
In this special episode of MeatsPad, we highlight women shaping the meat industry through science and leadership. Recorded at RMC 2025, we explore how female experts are advancing research, leading teams, and inspiring the next generation of meat scientists.
We’re excited to welcome Dr. Lyda G. Garcia to RMC Conversations on Meatspad. Raised in South Texas and now a Meat Science professor at The Ohio State University, Dr. Garcia shares her journey of breaking barriers in a male-dominated field. Her story is a powerful reminder of the importance of believing in yourself — especially as a woman pursuing a career in agriculture and meat science. Don’t miss this inspiring episode!
In this episode of MeatsPad, Dr. Frédéric Leroy joins us at RMC 2025 to explore the differences between meat production in Europe and America. We delve into the ongoing debate regarding food quality, the importance of proper processing, and the need to maintain nutritional value. Dr. Leroy shares insights on the human-animal bond and emphasizes the significance of science-based approaches to nutrition. We also discuss how various continents address their dietary needs through different strategies.
In this Meatspad episode, Dr. Amanda Blair from South Dakota State University shares insights on the U.S. bison industry. We discuss bison metabolism, meat quality, tenderness, sarcomeres, and protein differences. She also explains the unique flavor profile and how grass finishing influences the final product.
In this episode of MeatsPad, we’re joined by MSc. Rob Ames from Corbion to explore the growing world of pet food and how the industry is transforming meat by-products into high-value, nutritious products for companion animals. Rob shares insights on the science behind ingredient functionality, preservation, and how sustainability is driving innovation in the pet food sector. Discover how by-products are no longer seen as waste, but as key components of premium pet nutrition.
Welcome back to the MeatsPad podcast! In this episode we highlight the 78th Reciprocal Meat Conference (RMC) by AMSA in Columbus, Ohio—one of the key events for meat science professionals. We recap IFFA 2025 in Frankfurt, dive into hot topics shaping the meat industry, and discuss how global issues like screwworm outbreaks in Mexican cattle are impacting international trade and production.
In this exclusive MeatsPad episode recorded at IFFA, we speak with Vlastimil Zajíc, Head of Development and Technical Support at MAUTING. He shares how the company leads in product innovation, technical development, and the creation of customized solutions for the meat processing industry.Discover how MAUTING turns industry challenges into cutting-edge equipment that meets evolving global demands in thermal and smoking technologies.
In this Meatspad episode, we are joined by Ms. Jitka Pikula, Head of Sales at MAUTING, to discuss the key developments influencing the smoking chamber market in 2025.Recorded during IFFA 2025, the conversation highlights current industry demands, technological advancements, and MAUTING’s strategic response to global trends.
In this special IFFA edition, we welcome Piotr Brzeski and Michał Brzeski from Bsharp, a pioneering brand by Cutlery Solutions. They introduce Bsharp L, an advanced knife sharpening system designed to meet the high standards of the food processing industry. This innovation plays a critical role in maintaining cutting efficiency, improving operator safety, and supporting overall production quality in meat and food processing facilities.
n this episode of MeatsPad, we welcome Anne-Marie Roerink, president of 210 Analytics, to discuss key trends and challenges in the meat and food retail industry. We explore work-life balance, the meat supply chain, food delivery, market pricing, and industry leadership. Anne-Marie shares her insights on overcoming obstacles and why passion for what you do makes all the difference. Join us for an in-depth conversation on the future of meat retail.
This week on MeatsPad, we’re joined by Dr. Aeriel Belk from Auburn University, an expert in meat science and food safety microbiology. Dr. Belk discusses the fascinating world of microbiomes in animal science, explaining what a microbiome community is and its significance in meat science. She highlights how microbiomes play a crucial role in meat spoilage, pathogens in slaughter facilities, and drying aging in meat. Tune in to learn more about how microorganisms interact in meat industry environments and their importance in ensuring food safety. Don’t miss this insightful conversation about the invisible world that affects the quality and safety of our meat!
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