show episodes
 
MeatingPod is the podcast of Meatingplace, the premier magazine and news source for the meat and poultry processing industry, and of Alt-Meat, the only business information resource for the exploding alternative meat industry. Each week, our award-winning editorial teams put you in the room as we interview industry thought leaders in business, plant operations, marketing, science and technology on the topics that matter to our community. Tune in on Mondays and get the inside track on the peo ...
 
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show series
 
In Ep. 34 of MeatingPod, we're talking meat and poultry processing automation, Industry 4.0-style, with Dr. Shai Barbut, professor in the Food Science Department at the University of Guelph in Ontario, Canada. The author of "The Science of Meat and Poultry Processing" delves into everything meat automation, from challenges of automating primary and…
 
In this episode of MeatingPod, we're talking poultry health, animal welfare and pre-harvest intervention strategies with Dr. Eric Heskett, director of veterinary services at Case Farms, a fully integrated poultry farming and processing group with operations in Ohio and North Carolina. Case Farms processes 3.8 million birds per week and produces in …
 
In this episode of MeatingPod, we're chewing on ground-breaking new mouth behavior research with Dr. Rhonda Miller, professor with the Department of Animal Science at Texas A&M University. Tune in to find out more about this R&D framework on how consumers interact with meat and other foods that promises to have big implications for the meat industr…
 
Welcome to Ep. 29 of MeatingPod, where we're talking poultry science, microbiology and food safety with Dr. Steven Ricke, professor in the Department of Animal and Dairy Sciences and director of the Meat Science and Animal Biologics program at the University of Wisconsin-Madison. Steven shares his insights on the state of the science for salmonella…
 
In Ep. 26 of MeatingPod, we're talking about digital transformation, sustainable performance systems, automation and continuous process improvement with Dan Stauft, director, operational technology at SugarCreek, the largest private label bacon manufacturer in the U.S.By Meatingplace Magazine / Alt-Meat Magazine
 
In Ep. 24 of MeatingPod, we're talking meat product innovation and practical solutions to safety and quality tech challenges with Dr. Rodrigo Tarté, assistant professor and director of certificate studies in meat science in the Department of Animal Science at Iowa State University. Rodrigo delves into the top science and technology advances to impr…
 
In this episode of MeatingPod, Chef Michael Formichella, president and co-owner of Chella Foods, shares insights into plant-based protein based on his 45+ years of culinary experience directing food product development for foodservice, retail, deli, c-store and industrial clients. Chef Michael has created menu solutions for many of the top 200 nati…
 
In Ep. 22 of MeatingPod, we're talking poultry industry innovation, high-tech applications and an exciting new greenfield facility with Scott Sechler, owner of poultry processor and producer Bell & Evans. Scott gives us the inside scoop on Bell & Evans' ground-breaking state-of-the-art facility and the innovative 3D technology used to design it, th…
 
In Ep. 21 of MeatingPod, we're talking poultry, sustainability and animal welfare initiatives with Ryan Bennett, executive director of the U.S. Roundtable for Sustainable Poultry & Eggs and the International Poultry Welfare Alliance. Ryan dives deep into US-RSPE's announcement of the final development stages of its first-ever multi-stakeholder Poul…
 
In Ep. 20 of MeatingPod, we're talking the science behind improving meat quality attributes and research into value-added muscle proteins with Dr. Brad Kim, associate professor of animal sciences at Purdue University. Brad shares insight into the biochemical mechanisms governing meat quality attributes such as color, tenderness, flavor, water-holdi…
 
In Ep. 18 of MeatingPod, we're talking automated equipment efficiencies and technology advances in poultry processing operations with Michael Crump, senior director of fresh operations with Wayne Farms. Michael shares his expertise in innovations such as deboning and X-ray technologies, foreign material detection, and DSI robotics for cutting and s…
 
In Ep. 17 of MeatingPod, we're talking poultry product quality science, woody breast research and the great March #chickensandwichtour with Dr. Casey Owens, Novus International Professor of Poultry Science and professor, Department of Poultry Science, University of Arkansas. Casey shares the latest on the biggest factors affecting poultry product q…
 
In Ep. 16 of MeatingPod, we're talking meat quality, R&D, and product development strategy, with Dr. Catie Simpson Beauchamp, vice president of food science, quality and safety at ButcherBox, the subscription-based meat delivery company. Catie draws on her 10 years of experience with Colorado Premium Foods as VP of technical services to share her i…
 
In plant-based meat substitutes, it's all about the flavors — how the ingredients interact to mimic the taste, mouthfeel and satiety that consumers crave and that conventional meat has naturally. That makes Ken Kraut more than the "chemist and an artist" that he describes himself as.By Meatingplace Magazine / Alt-Meat Magazine
 
In Ep. 14 of MeatingPod, we're talking smart manufacturing, smart design and smart glasses, with Dr. John Butts, president of Food Safety by Design LLC and advisor to the CEO of Land O'Frost, the nation's third largest lunchmeat brand, where he has served the company in the lead technical role for more than 40 years. John covers digital transformat…
 
In Ep. 13 of MeatingPod, we're talking poultry processing innovation, pathogen management, process improvements, and quality with Dr. Bryan Miller, vice president of quality assurance and food safety, Wayne Farms LLC, where he oversees the development and management of quality assurance programs extending across 10 production facilities, including …
 
In Ep. 12 of MeatingPod, we're talking meat cookery, 'meatducation,' and meat science with Jess Pryles, live fire cook, author, and professional Hardcore Carnivore. Jess, who's been called "the female Ron Swanson," is currently pursuing a graduate certificate in meat science at Iowa State University, in this episode, we'll dig in to how a 'meatduca…
 
Kevin Ryan is founder of Malachite Partners, a CPG strategy consulting firm that sits at the intersection of anthropology and food science. From that unique point of view comes Kevin’s take on the conventional and alt-meat markets, on their past — and their future.By Meatingplace Magazine / Alt-Meat Magazine
 
In Ep. 10 of MeatingPod, we're talking big data, analytics and smart manufacturing with Mark Carter, CEO of MC Squared Enterprises, a food microbiologist and entrepreneur with extensive international business and technical experience in the food industry. Mark explains why meat and poultry processors should up their game in harnessing and using the…
 
In Ep. 9 of MeatingPod, we're talking with Dr. Mindy Brashears, who's settling into her new role at Texas Tech University, following a successful tenure as the nation's top food safety official at USDA. Mindy shares insights gained during her time as Under Secretary for Food Safety at USDA, explains the science behind increased poultry line speeds,…
 
In Ep. 8 of MeatingPod, we're talking meat quality, safety and shelf life with Dr. Peter Taormina, president of Etna Consulting and former director of science, food safety and quality with Smithfield Foods. We're diving in to get his takeaways from the new book, Food Safety and Quality-Based Shelf Life of Perishable Foods, edited by Peter and meat …
 
In Ep. 6 of MeatingPod, we're getting smart manufacturing advice from Paul Kafer, principal and managing member of Anabasis Technical Consulting. Meatingplace readers will recognize Paul from his nearly two decades of engineering smart and lean manufacturing initiatives at Smithfield Foods, the world's largest pork processor and hog producer. Here,…
 
In Episode 5 of MeatingPod, we're taking a virtual trip to Oz to talk with Dr. Julian Cox, a noted food microbiologist and food safety scientist whose work in poultry and egg science is recognized around the world. Julian covers a range of topics in this interview, including the impact of the COVID-19 pandemic on the poultry industry and why declar…
 
In this episode of MeatingPod, we're talking meat quality and processing trends with Nelson Gaydos, outreach specialist with the American Association of Meat Processors, North America’s largest meat trade organization. Listen in as Nelson shares his insights on meat color, animal welfare and handling, and automation trends that have an impact on pr…
 
Australia’s v2 Food joined the race to bring plant-based meat substitutes to a global audience two years ago. It has an advantage over the competition, though, in that right from the beginning, it had a ready outlet in that country’s Hungry Jack’s burger chain. CEO Nick Hazell spoke with Alt-Meat Editor in chief Lisa M. Keefe about v2’s origins and…
 
In Episode 2 of MeatingPod, we're talking Industry 4.0 tips and tactics with Jorge Izquierdo, vice president of market development for PMMI, The Association for Packaging and Processing Technologies. Jorge shares his wealth of knowledge and insight on how the COVID-19 pandemic is spurring the adoption of digital transformation strategies and techno…
 
In this episode of MeatingPod, we're talking poultry research trends with Dr. Denise Heard, director of research for the U.S. Poultry & Egg Association. Find out about the COVID-19 pandemic's impact on poultry research priorities, what's on the slate for new USPOULTRY supported projects, including salmonella and campylobacter control, and what IPPE…
 
In deze Bedrock-meditatie serie focussen we op waar we dankbaar voor zijn. Als je in een negatieve spiraal terecht bent gekomen of op zoek bent naar positieve energie, is deze meditatie ideaal.Het is een zittende meditatie, met je ogen gesloten. De kern van deze meditatie is om dankbaarheid te voelen voor alles in je leven, zodat je weer vol positi…
 
In deze Bedrock-meditatie serie focussen we op waar we dankbaar voor zijn. Als je in een negatieve spiraal terecht bent gekomen of op zoek bent naar positieve energie, is deze meditatie ideaal.Het is een zittende meditatie, met je ogen gesloten. De kern van deze meditatie is om dankbaarheid te voelen voor alles in je leven, zodat je weer vol positi…
 
In deze Bedrock-meditatie serie focussen we op waar we dankbaar voor zijn. Als je in een negatieve spiraal terecht bent gekomen of op zoek bent naar positieve energie, is deze meditatie ideaal.Het is een zittende meditatie, met je ogen gesloten. De kern van deze meditatie is om dankbaarheid te voelen voor alles in je leven, zodat je weer vol positi…
 
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