MeatsPad

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.