Cover art for podcast MeatsPad


60 EpisodesProduced by Francisco Najar, PhDWebsite

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.

60 Episodes | 2020 - 2022

Instilling Butcher and Leadership Skills w/Volker Steinkamp Ep. 60

May 17th, 2022


We begin these series of episodes recorded at the IFFA show with global meat industry leaders in Frankfurt, Germany. Today we sit down with Volker …

USDA Meat Animal Research Center Ep. 59

May 10th, 2022


Today's episode features Drs. Andy King, Tommy Wheeler, and Steve Shackelford from the USDA Meat Animal Research Center.

Our guests describe their current research work and and a broad overview of the Center's projects …

Meat Color for Retailers

April 26th, 2022


On this podcast, Drs. Francisco Najar and Phil Bass discuss about a recent publication in Meat and Muscle Biology titled “Determining the longissimus …

AAMP 2022 w/ Abbey Davidson, Ep. 57

April 19th, 2022


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 …

A Novel Path for Nitrites w/ Dr. Wesley Osburn, Ep. 56

April 12th, 2022


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 …

Key Aspects of Science and Sustainability w/ Dr. Jessica Meisinger

April 5th, 2022


Today we share our microphone with Dr. Jessica Melsinger from Merck Animal Health. Jessica reflects on many topics, including sustainable practices …

Update on Pork Quality w/ Brandon Fields Ep. 54

March 22nd, 2022


This week we sit down with Brandon Fields from PIC to discuss about the evolution of pork quality and learn about the past and current challenges …

Growth Promotants in Beef Cattle w/ Dr. John M. Gonzalez | Ep. 53

March 16th, 2022


Our very fist guest on this show is back! Dr. John M. Gonzalez, who is an Assistant Professor at the University of Georgia, returns to discuss about the use of growth promotants in animal production and its impact on …

Marination Issues in South America w/ Drs. Francisco Najar and Phil Bass | Ep. 52

March 8th, 2022


Today we have a new format in which we talk about a variety of topics with Dr. Phil Bass.  

Dr. Francisco recently traveled to South America to learn and assist meat processors, and in this episode he shares his …

Reshaping the Meat Industry in Central America w/ MS. Maria Ponce | Ep. 51

March 1st, 2022


In this episode we sit down with Maria Bueso Ponce from Honduras. Her passion for meat science has led her to become a leader in the meat industry in Central America helping modernize beef and pork slaughter floors and …

Wagyu Beef in Japan w/ Kenichi Kato | Ep. 50

February 22nd, 2022


We travel to the other side of the world to talk with Kenichi Kato who is a Wagyu Beef Processing Expert in Japan.  

We discuss about the antemortem …

The Meat Science Podcast w/ Drs. Francisco Najar and Phil Bass Ep. 49

February 8th, 2022


On this episode, we go back almost two years to discuss why MeatsPad was born. 

We share some of the ins and outs of this project and its positive impact to help connect the meat industry.

We flip the table and Dr. …

Empowering Women in The Meat Industry - Dr. KatieRose McCullough and MS. Cheyenne McEndaffer

January 25th, 2022


Today Drs. Francisco Najar and Phil Bass sit down with two magnificent meat industry leaders. Dr. KatieRose McCullough and MS. Cheyenne McEndaffer …

The Original Dry Aging Bags - Thea Lopatka & Amando Komoda

January 11th, 2022


This week we have the pleasure to invite two friends, Thea and Amando Lopatka, CEO and Operations Manager for of UMAY DRY®️, respectively, to talk about how this brand was created.

Thea also created DryAgePro®️, a …

The Evolution of Food Safety - Drs. Randy Phebus and Darin Detwiler

December 28th, 2021


This week we sit down with two outstanding food safety leaders in the meat industry. Dr. Randall Phebus and Dr. Darin Detwiler from Kansas State …

Casings 101 - Alberto Lorés

December 14th, 2021


In this episode we fly all the way to Spain to visit Viscofan, the world leader in the production of casings in the meat industry. We sat down with …

Feeding minerals to improve meat quality - Dr. Elisabeth Huff-Lonergan

November 30th, 2021


For our last conversation during the Reciprocal Meat Conference 2021, we invited Dr. Elisabeth Lonergan to talk about her most recent work on the effect of supplementing minerals on meat quality.

Meat our host: Dr. …

Impact of extended aging on quality – Dr. Michael Colle

November 16th, 2021


This week we share our microphone with Dr. Colle to discuss the effect of extended aging times of beef subprimals on tenderness and other quality …

Consumer perceptions of plant-based products vs ground beef - Dr. Travis O'Quinn

November 2nd, 2021


This week we feature two members of the K-STATE Meat Science group to talk about palatability and one of their most recent research comparing plant-based products to ground beef. Dr. Travis O'Quinn and MS Sam Davis …

Meat Science: A Lifetime Gift - Dr. Jesus Velazco

October 19th, 2021


This week we have the honor to feature Dr. Jesús Velazco, Director of Perishables at HEB México, who will touch on the current challenges faced by …

Water usage in meat plants – Dr. Ty Lawrence

October 5th, 2021


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. …

Monitoring pork quality for export markets with Drs. Arp and Mohrhauser

September 21st, 2021


“𝑭𝒓𝒐𝒎 𝒕𝒉𝒆 𝒆𝒙𝒑𝒐𝒓𝒕 𝒑𝒆𝒓𝒔𝒑𝒆𝒄𝒕𝒊𝒗𝒆, 𝒕𝒉𝒆 𝒕𝒘𝒐 𝒌𝒆𝒚 𝒄𝒐𝒎𝒑𝒐𝒏𝒆𝒏𝒕𝒔 𝒕𝒉𝒂𝒕 𝒘𝒆 𝒕𝒉𝒊𝒏𝒌 𝒐𝒇 𝒂𝒔 𝒊𝒕 𝒓𝒆𝒍𝒂𝒕𝒆𝒔 𝒕𝒐 𝒇𝒂𝒕 𝒒𝒖𝒂𝒍𝒊𝒕𝒚 𝒊𝒔 𝒕𝒉𝒆 𝒄𝒐𝒏𝒔𝒖𝒎𝒆𝒓 …

The meat futurist - Jack Bobo

September 8th, 2021


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 …

Principles of Sanitation – Dr. Jeremy Adler

August 24th, 2021


This week we sat down with Dr. Jeremy Adler who is an expert on sanitation in the meat industry. Dr. Adler highlights the ins and outs of an …

Revisiting about "Dry Aging" with The Millennial Ag Podcast

August 10th, 2021


This week we talk about what is happening in the meat science community with the upcoming Reciprocal Meat Conference taking place in Reno, Nevada. In addition, Dr. Bass shares about his current research on dry aging. …

Beef Sticks for BackPacks – Dr. Bob Delmore and Jordan Levi

July 27th, 2021


We are delighted to have the opportunity to present you such a great project which is an example of giving back to the community and fighting food …

Introducing Kosher and Halal Slaughter Dr. Joe Regenstein

July 13th, 2021


This week we sit down with Dr. Joe Regenstein to discuss about religious slaughter. His broad experience and extensive work in the kosher and halal food categories will help us to address questions from beef producers …

What is Certified Angus Beef?

June 29th, 2021


This week on the MeatsPad, we feature Dr. Daniel and Diana Clark from the Certified Angus Beef®brand. Today we dive into the specifications of the CAB program and to discuss about the uniqueness of CAB and what makes it …

Bonus episode – The art of sausage making

June 25th, 2021


We are very pleased to receive Karsten Schellhas on MeatsPad today! He is a 4thGeneration German Master Butcher, who worked in many countries in Europe, Canada and the USA.  He has extensive experience in the meat but …

The future of meat packaging – Diana Huerta, MS

June 15th, 2021


This week we feature Diana Huerta who is an Applications Engineering Manager from Sealed Air’s Shrink Bags Product Line. Besides all her knowledge …

The truth behind salt – Dr. Rodrigo Tarté

June 2nd, 2021


Let’s talk about Salt! This week we sat down with Dr. Rodrigo Tarté who is an Assistant Professor and Meat Scientist in the Department of Animal Science at Iowa State University. He has many years of experience in …

A new look at beef – Dr. Dale Woerner

May 18th, 2021


Dr. Dale Woerner is an Associate Professor and Cargill Endowed Professor at Texas Tech University. Today, Dr. Woerner, Blake Foraker, and Jenna Frink discuss the benefits and challenges of beef X dairy crossbreeding …

Bonus episode – Advocating for meat processors

May 7th, 2021


We feature Rebecca Thistlethwaite who is the Director of the Niche Meat Processor Assistance Network (NMPAN), an Extension community-of-practice …

Making the grade with USDA – Dr. Bucky Gwartney

May 4th, 2021


Our guest on this week’s episode is Dr. Bucky Gwartney, an International Marketing Specialist with the USDA Agricultural Marketing Service. He …

From policy to pork quality – Dr. Anna Dilger

April 20th, 2021


In this episode we sit down with Dr. Anna Dilger, an Associate Professor of Meat Science and Muscle Biology at the University of Illinois, and we …

Continuing meat processing education - Noah Hall, MS

April 6th, 2021


This week our guest is Noah Hall, a Director of Processing and Kill Floor Equipment for UltraSource in Kansas City. He will share more about his role …

A meat science legacy - Dr. Michael Dikeman

March 23rd, 2021


We are honored to host Dr. Michael Dikeman this week on MeatsPad. Dr. Dikeman is a Professor Emeritus in Meat Science at Kansas State University. Today, he shares about his research contributions and their impact on the …

Adding value to U.S. meat through international markets - Dr. Travis Arp

March 9th, 2021


We feature Dr. Travis Arp who is the Senior Director of Export Services/Access for the U.S. Meat Export Federation (USMEF). Today, Dr. Arp shares about the importance of the quality attributes of the meat produced in …

The chemistry of curing - Dr. Jonathan Campbell

February 23rd, 2021


Our guest this week is Dr. Jonathan Campbell who is an Associate Professor at Penn State University. Dr. Campbell discussed today about the art of curing and the applications of Sodium Nitrate and Nitrite in processed …

Humane slaughter and stunning - Dr. Kurt Vogel

February 9th, 2021


In this episode we feature Dr. Kurt Vogel who is an Associate Professor of Animal Welfare and Behavior at the University of Wisconsin – River Falls. Dr. Vogel talks about the importance of humane handling and slaughter …

Oxidative Processes in Fresh Meat - Dr. Aladin Bekhit

January 26th, 2021


Our guest this week is Dr. Aladin Bekhit, a Meat Scientist and Associate Professor at the University of Otago in New Zealand. Dr. Bekhit’s research …

Communication channels in the meat business - Dr. Dustin Mohrhauser

January 12th, 2021


This week our guest is Dr. Dustin Mohrhauser who is an Associate Pork Quality Manager at Smithfield Foods. He will share today with us about some routes for retail business to communicate with large pork processors when …

Meat and nutrigenomics - Dr. Amilton De Mello

December 29th, 2020


Our guest this week is Dr. de Mello who is the Meat Science and Food Safety Program Leader for the University of Nevada, Reno. He shares with us some of his work on meat and nutrigenomics and how feeding cattle …

Meat Science 101 - Dr. David Gerrard

December 15th, 2020


This week we feature Dr. David Gerrard, a Professor and Head of the Department of Animal and Poultry Sciences at Virginia Tech. Dr. Gerrard has …

American Meat Science Association - Collette Kaster and Deidrea Mabry

December 1st, 2020


Our guests this week are Collette Kaster and Deidrea Mabry who lead the American Meat Science Association (AMSA), the premier organization for meat …

Antimicrobial interventions and food safety - Dr. Sara Gragg

November 17th, 2020


Our guest this week is Dr. Sara Gragg who is an Associate Professor at Kansas State University. During this episode, she will discuss about the importance of antimicrobial interventions and she will provide an update on …

A conversation with early career meat industry leaders

November 3rd, 2020


We are featuring Abbie Uhlenkott and Brendan Negri who work in an American Wagyu beef processing facility in the Northwest. Abbie grew up around cattle in rural Idaho and graduated from the University of Idaho with a …

Meat quality, rigor mortis, and chilling/time - Dr. Chris Calkins

October 20th, 2020


This week, we feature Dr. Chris R. Calkins who is a Professor of Animal Science at the University of Nebraska. He earned B.S. and Ph.D. degrees from Texas A&M University and a M.S. degree from the University of …

Where is the pork industry today? - Dr. Dustin Boler

October 6th, 2020


Our guest this week is Dr. Dustin Boler who is a Meat Scientist with Topigs Norsvin. He earned undergraduate degrees at Purdue University (BS ’04) …

Current changes in beef carcass sizes - Dr. Phil Bass and Jessica Lancaster

September 22nd, 2020


This episode will cover the current impact of the increase in size and weight of cattle, carcasses, and subprimal cuts due to this pandemic. 

Jessica Lancaster is a third year PhD student at the University of Idaho …

Slaughter safety, pathogens, and meat processing - Dr. Jennifer Acuff

September 8th, 2020


Our guest this week is Dr. Jennifer Acuff, an Assistant Professor of Food Microbiology at University of Arkansas in Fayetteville, AR. Although her …

Beef Tenderness and Aging - Dr. Phil Bass

August 25th, 2020


We feature Dr. Phil Bass who is an Assistant Professor and Meat Scientist at the University of Idaho. He earned his Bachelor’s and Master’s Degree in …

Introduction to meat color and shelf-life - Dr. Ranjith Ramanathan

August 11th, 2020


During this episode, we are excited to have Dr. Ranjith Ramanathan as our guest. Dr. Ram is an Associate Professor of Meat Science in the Department of Animal and Food Sciences at Oklahoma State University. Dr. Ram …

Factors to consider when increasing your slaughter capacity - Derek Schroeder, MS

July 28th, 2020


Our guest this week is Derek Schroeder who is a slaughter equipment and meat processing specialist at Ultrasource. He is from Northeast Nebraska. Derek earned his BS in Animal Science at the University of …

New in-plant regulations to minimize COVID-19 in meat plants - Nelson Gaydos, MS

July 14th, 2020


We feature Nelson Gaydos, an Outreach Specialist, at the American Association of Meat Processors (AAMP). He graduated from Penn State with both a Bachelor’s Degree in Food Science and a Master’s Degree in Animal Science …

How to Maximize Quality in Meat Processing - Dr. Brandon Goehring

June 30th, 2020


In episode #5, we feature Dr. Brandon Goehring, a Technical Services Manager at Visko Teepak. He finished his BS in Animal Science at Iowa State University.  He completed his MS and PhD at Kansas State university …

How long can we store a pork carcass? - Dr. Elizabeth Boyle

June 16th, 2020


This week, we feature Dr. Elizabeth Boyle, a Professor in Meat Science in the Department of Animal Sciences and Industry at Kansas State University. She will discuss about a peer-reviewed journal article that was …

Bonus Part 2 - Corn price fluctuation affecting the meat industry in COVID-19 times - Dr. Carlos Campabadal

June 5th, 2020


Dr. Carlos Campabadal, an extension specialist at Kansas State University, discussed about the current situation with corn prices and how the …

Bonus Part 1 - COVID-19 and its impact on the meat industry in North America - Dr. Jorge Simroth

June 2nd, 2020


We are featuring Dr. Jorge Simroth, a Feedlot Nutritional and Production Consultant at Feedlot Health Management Services in Okotoks, Alberta, …

Animal welfare, transportation, and meat quality - Dr. John M. Gonzalez

May 24th, 2020


In this episode, we feature Dr. John M. Gonzalez who is an Associate Professor at the University of Georgia. Dr. Gonzalez obtained his B.S. in …

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