Networking & The Science Behind Better Meat

In this episode of MeatsPad, Dr. Phil Bass welcomes back Dr. Travis O'Quinn, Associate Professor at Kansas State University, to discuss recent research on beef flavor, tenderness, and eating quality.Dr. O'Quinn shares findings from a study examining how extended aging affects different beef cuts, including skirt and flank steaks. They explore surprising results in consumer flavor preferences, changes in tenderness, and what these findings could mean for the meat industry.Join us for an insightful conversation about beef quality, consumer perception, and the science behind a great eating experience.

Dr. Bo Garcia from the University of Nebraska joins Dr. Phil Bass to explore how microlearning, social media, and hands-on educational tools are reshaping Meat Science education. From Instagram-based learning to engaging the next generation of meat scientists, they discuss creative approaches to making science more accessible, engaging, and effective.

Artificial intelligence is already finding its place in meat science.In this episode, Dr. Phil Bass talks with Dr. Francine Giotto from New Mexico State University about using AI in meat science education, including custom chatbots for HACCP training and computer vision tools for carcass grading. They also discuss the growth of NMSU’s Meat Science Program, beef tallow research, and how technology can help prepare the next generation of meat scientists.

Dr. Phil Bass and Sharon Beals are joined by Dr. Anna Dilger to talk about pork quality, changing consumer habits, leadership, and the role of enthusiasm in science and education. Dr. Dilger also shares lessons from a failed gene-editing research project and explains why listening to consumers may be key to the future of pork.

Poultry is one of the most widely consumed proteins in the world, but there is a lot happening behind the scenes to maintain quality, efficiency, and consistency across the industry.In this episode of MeatsPad, Dr. Phil Bass talks with Dr. Casey Owens from the University of Arkansas about poultry quality, processing, and the science behind some of the challenges the industry faces today.Dr. Owens explains topics such as woody breast, spaghetti breast, tenderness, deboning time, marination, and value added poultry products. The conversation also covers why chicken has become such a versatile protein, from fried chicken and nuggets to further processed products found across the market.They also discuss automation in poultry processing, the use of robotics and new technologies, and how the industry continues to improve efficiency while making better use of the product.Dr. Owens also shares how she entered the field of poultry science and talks about Poultry 101, an educational program focused on poultry production, processing, quality, food safety, and further processing.

Food safety is constantly evolving—and science, policy, and industry collaboration all play a role in what comes next.In this episode of MeatsPad, Dr. KatieRose McCullough joins Dr. Phil Bass and Sharon Beals for a wide-ranging conversation on the challenges and opportunities shaping the meat industry. They explore emerging food safety priorities, the science and purpose behind ingredients in processed meat products, Salmonella, public health, and the potential consequences when policy moves faster than science.The conversation also turns to the people behind the industry. Katie Rose shares lessons from her career in meat science, the importance of mentorship and professional networks, supporting women in the meat industry, and why career paths don’t always have to be linear.From making science-based food safety decisions to deciding whether a PhD is really the right next step, this episode offers valuable perspectives for students, researchers, processors, and meat industry professionals alike.This episode is part of an ongoing collaboration between MeatsPad and the Women’s Meat IndustryNetwork (WMIN), sharing career stories, industry knowledge and perspectives from women working across meat and poultry. WMIN membership is free and open to anyone interested in connecting, learning and supporting thecommunity.Become a WMIN member: https://bit.ly/4xmMXMuFollow WMIN on LinkedIn: www.linkedin.com/company/wmin/

In this episode of MeatsPad, Dr. Phil Bass sits down with Dr. Dale Woerner to explore the future of beef grading and why the industry may be on the verge of its biggest transformation in decades. They discuss the limitations of the current Yield Grade system, the emergence of Red Meat Yield as a more meaningful measure of carcass value, and how technologies like CT scanning, artificial intelligence, and machine learning are creating new opportunities to improve accuracy, efficiency, and genetic progress.The conversation also examines the role of genetics, beef-on-dairy production, and the importance of aligning producer incentives with consumer expectations. From carcass composition and sustainability to the economics driving today's beef industry, this episode offers an insightful look at how innovation could reshape the way cattle are evaluated and rewarded in the years ahead.Topics discussed:The future of beef gradingWhy Yield Grade needs to evolveRed Meat Yield and carcass valueCT scanning and 3D imagingArtificial intelligence in meat scienceMachine learning for carcass evaluationGenetics and selection for efficiencyBeef-on-dairy productionCarcass composition and optimizationSustainability and resource efficiencyIndustry economics and market signalsThe next generation of beef production

In this episode of MeatsPad, host Phil Bass sits down with Dr. Steven Lonergan, incoming President of the American Meat Science Association (AMSA) and Professor at Iowa State University, to discuss how networking, mentorship, and scientific collaboration continue to shape the future of the meat industry.The conversation explores the science behind meat tenderness, including the role of calpains and calpastatin, why aging improves meat quality, recommendations for beef, pork, and lamb, and how genetics influence tenderness. They also dive into unique pork cuts like the Spanish Secreto and why understanding meat science leads to better products.Topics covered:AMSA and the value of networkingThe science of meat aging and tendernessCalpains and calpastatinGenetics and meat qualityBeef, pork, and lamb agingThe SecretoLearn more about the American Meat Science Association at meatscience.org.

In this episode of MeatsPad, Phil Bass sits down with Dr. Craig Bacon to explore how poultry helped reshape the modern meat industry. From his career in R&D at companies like Oscar Mayer, Tyson Foods, and Simmons Foods, Dr. Bacon shares insights on product innovation, consumer demand, food safety, pet food manufacturing, and the rise of chicken as one of the most versatile proteins in the market.The conversation dives into the growth of chicken consumption, the evolution of wings and boneless wings, the role of portioning and value-added products, and what the beef and pork industries can learn from poultry’s speed of innovation. Dr. Bacon also reflects on technology, automation, talent development, and the future of animal protein.A thoughtful and engaging conversation on meat science, innovation, and the people shaping the future of protein.

In this episode, we speak with Janet Helms about how animal welfare standards are implemented inside one of the world’s largest food companies. We explore supply chain responsibility, corporate accountability, and the real challenges behind improving animal welfare at scale.