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Home » Topics » Expert Commentary

Expert Commentary
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Independent Thoughts

Customers behaving badly

Samg
Sam Gazdziak
February 17, 2022
One Comment

People are suffering from a lack of empathy, and you and your staff may bear the brunt of it someday.


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promo-dale-900x550.JPG
Podcast | MeatsPad

MeatsPad Podcast episode 29: Dr. Dale Woerner

June 10, 2021
No Comments
Hosts Drs. Francisco Najar & Phil Bass speak with Dr. Dale Woerner of Texas Tech University. Dr. Woerner and two of his graduate students join the podcast to discuss their work in beef research. The beef industry has been active in researching genetics, but the dairy cattle industry also has its share of issues that can hopefully be resolved by cross-breeding. Listen to hear more about the Texas Tech research can benefit both the beef and dairy industry.
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Dr.-Bucky-promo.jpg
Podcast | MeatsPad

MeatsPad podcast Episode 27: Dr. Bucky Gwartney

May 24, 2021
No Comments
There is much more to the USDA than just inspection.
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MeatsPad Podcast Dr. Dilger
Podcast | MeatsPad

MeatsPad Podcast Episode 26: Dr. Anna Dilger

May 6, 2021
No Comments

Dr. Dilger of the University of Illinois joins hosts Drs. Francisco Najar-Villarreal and Phil Bass in a wide-ranging discussion. In this episode, they cover everything from pork quality to cultivated meat to scholarly journals and local agriculture.


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MeatsPad Podcast
Podcast | MeatsPad

MeatsPad Podcast Episode 25: Noah Hall, MS

April 28, 2021
No Comments

MeatsPad hosts Francisco Najar-Villarreal and Dr. Phil Bass talk with Noah Hall of UltraSource LLC.


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Cordray's Corner
Commentary | Cordray's Corner

Your meat packaging and labeling are very important

Joecordray
Dr. Joe Cordray
April 20, 2021
No Comments

A product’s packaging and labeling contribute significantly to a product’s success or failure. Frequently small and medium-sized meat processors pay a lot of attention to the ingredients used in a product and the way the product is manufactured and fail to pay enough attention to how the product is packaged and labeled. 


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poultry processing slicers
Tech | Slicing

Embrace best cutting technology and methods to boost product yield.

Keep cutting in the crosshairs
Rich mitchell 200x200
Richard Mitchell
April 14, 2021
No Comments

Maximizing yield in the processing of meat and poultry is crucial for boosting operator revenues. While such factors as the amount of external carcass fat, carcass muscularity and aging all affect yield, mastering superior cutting equipment and techniques is crucial for getting the most product from an animal, analysts say.


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beef
Tech | Meat Science Review

Assessing the contribution of mature collagen crosslinks to cooked meat toughness using a stewed beef shank model

Wan Jun Wu Amelia Welter Colin Chun Travis O'Quinn Geraldine Magnin Michael Chao
April 14, 2021
No Comments

Connective tissue sheaths serve as the scaffolds in skeletal muscle, and they allow for the growth and development of muscle tissue. However, these connective tissues also cause the “background toughness” in meat. 


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Shawn Stevens Fight for Food Safety
Commentary | Fight for Food Safety

The new administration begins to take shape

Shawn stevens 200x200
Shawn K. Stevens
April 13, 2021
No Comments

With the Presidential election behind us, the new Biden Administration continues to fill key food safety and policy positions within USDA and FDA. To date, however, we have not yet witnessed the rollout of any significant new food safety or regulatory policy announcements. 


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oil skimmer
Commentary | Protein Problem Solvers

Turning fat, oil and grease in wastewater into an efficient profit center

The simple and cost-effective approach enables continuous oil separation, removal and collection, and facilitates its sale.
Del Williams
March 12, 2021
No Comments

In the food processing industry, there are many different applications in which oils are used or produced that end up in the wastewater stream. In applications where meat is cooked, fat and grease render out and collect in grease traps. Even the routine washdown of processing equipment surfaces can create a mixture of oily water. 


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