Castuner

MeatsPad

Francisco Najar, PhD

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.

Site do podcast

Ouça no seu app

Episódios

192 episódios

  1. What's New in Beef Flavor Research? 14:29
  2. Is This the Future of Meat Science Education? 23:06
  3. AI & Meat Science? 23:26
  4. Pork Quality with Dr. Anna Dilger | 190 30:34
  5. Poultry | 189 29:08
  6. Meat Safety and Career Paths | KatieRose McCullough, Ph.D. | 187 33:04
  7. AI, Genetics & Beef Grading | 187 1:02:20
  8. Networking & The Science Behind Better Meat 32:32
  9. How Chicken Changed the Meat Industry | Ep. 185 44:00
  10. Animal Welfare at McDonald's | WMIN x MeatsPad | Ep. 184 38:37
  11. What is Meat Judging? with Dr. Gretchen Mafi 18:49
  12. Branding That Sells: Strategies for Real Market Impact in the Meat Industry with Sara Houret 34:06
  13. Understanding the Nutritional Profile of Pork Meat with MSc. Natalia Fanelli 17:06
  14. Connecting & Leading in the Meat Industry with Dr. Sharon Beals 10:11
  15. From Research to Impact: Academia and Industry in Conversation at RMC 2025 with Collete Kaster, M.S. and Deidrea Mabry, M.S. 15:35
  16. National Beef Audit: Improving Meat Industry with Dr. Mandy Carr Johnson 24:47
  17. Woman in Meat: Science and Leadership at RMC 2025 with Dr. Betsy Booren 28:44
  18. Woman in Meat: Breaking Barriers with Dr. Lyda G. Garcia 22:16
  19. What Makes a Good Meat Product? With Dr. Frédéric Leroy 28:59
  20. The Meat Quality Of Bison with Ph.D. Amanda Blair 19:06
  21. Pet Food : Turning Meat By-products into Premium Nutrition with MC. Rob Ames 25:20
  22. What’s Next for Meat? Meat Industry Priorities from AMSA 78th RMC with Dr. Phil Bass 24:05
  23. 50 Years of Innovation: Viscofan’s Journey on the Meat Industry with Wilfried Schobel 8:01
  24. Behind the Smoker Innovation: Responding to Modern Industry Needs with Vlastimil Zajíc 12:26
  25. What the Smoking Chamber Market is Demanding in 2025 – IFFA Trends with Jitka Pikula 9:59
  26. From Research to Reality: The Innovation Changing Knife Sharpening - IFFA 2025 with Pitor Brzeski y Michal Brzeski 23:30
  27. Phosphates in Meat Processing: Mechanisms, Efficacy, and Industry Implications with Dr. Wes Schilling 21:58
  28. WMIN SERIES: Anne-Marie Roerink 35:06
  29. The Role of Microbiomes in Meat Science and Food Safety with Dr. Aeriel Belk 26:38
  30. Understanding Animal Behavior: Promoting Welfare in the Meat Industry with Dr. Ruth Woiwode 50:31
  31. Building Trust in the Meat Industry: Erick Mittenthal, Education, Trust, and Collaboration 24:24
  32. Meat the Truth with Kadie Graves 17:31
  33. WMIN Series: Julie Anna Potts 41:58
  34. Understanding Consumer Perceptions of Grass-Fed Beef with Klae O'Brien 16:45
  35. Seam Butchery Secrets: Perfecting the Art of Meat Cutting with Dr. Gregg Rentfrow 25:59
  36. The Future of Beef Promotion in Texas with Dr. Molly McAdams 33:22
  37. Meat Matters: The Final Cut of 77th RMC 2024 with Drs. Francisco Najar & Phil Bass 10:56
  38. Agriculture Education: Real Experiences, Real Results with Dr. Derris Burnett 25:43
  39. Asking the Right Questions: Unlocking Success in Meat Science and Beyond with Dr. Steven Lonergan 26:58
  40. Freezing: The Application in Meat Processing w/ Dr. Derico Setyabrata 19:47
  41. The Beef Checkoff Program: NCBA’s Role in Beef Demand and Industry Growth with Drs. Mandy Carr and Jessica Lancaster 17:28
  42. Improving Meat Quality Through The Rinse & Chill Procedure w/Dr. Robert Campbell 26:31
  43. Consumer Preferences for Meat Color at the Retail Level 14:46
  44. Smart Sensors in Meat Packaging: Innovating Freshness with Dr. Max Grell 9:25
  45. Food Trends: Insights from a Protein Research and Development Expert w/Dr. Ann Brackenridge 21:20
  46. The Meat Locker: A New Resource for Meat Industry Professionals w/Dr. Christi Calhoun and Dr. Robert Maddock 17:43
  47. Artificial Intelligence in Meat Science: Opportunities and Challenges w/Dr. John Scanga 18:03
  48. Revolutionizing Meat Quality: High Pressure Techniques w/Dr. Ranjith Ramanathan and Dr. Gary Sullivan 21:13
  49. Meat Processing: Innovations and Challenges w/Dr. Jeng-Hung Liu 19:17
  50. From Research to Community Service: Charity in the Meat Industry w/ Amy Steward 13:36