In this episode, Francisco Najar-Villarreal talks with Dr. Bekhit, who discusses the oxidation of meat and strategies to improve shelf life and meat quality.

Francisco Najar-Villarreal and Dr. Phil Bass return in this week’s MeatsPad podcast to talk with Dr. Dustin Mohrhouser, associate pork quality manager with Smithfield Foods.

For many years, I have closely tracked evolving U.S. Department of Agriculture (USDA) policy, the strengthening of USDA Food Safety and Inspection Service (FSIS) inspection and surveillance programs, the implementation of new technologies and the available data pertaining to the numbers of illness outbreaks and recalls.

Hosts Francisco Najar-Villarreal & Dr. Phil Bass discuss meat and nutrient content with Dr. De Mello.

Food waste affects every American consumer. The United States wastes more than 84 million tons of edible food a year, and meat contributes 22 percent of the total food loss (Dou et al., 2016). 

There have been several recent events of note that will impact meat and poultry producers and processors. The recent election of President-elect Biden means there will be new leadership at the U.S. Department of Agriculture (USDA). 

CEO and COO of American Meat Science talk about running a virtual convention and the importance of making connections at the Reciprocal Meat Conference.

Dry-aged beef is a specialty meat product that has recently enjoyed an increase in popularity in the high-end food market. It is considered especially desirable for its unique flavors.

No, the title of this column does not contain a typo. Under the right circumstances, most of which are unpredictable, Salmonella can give you a real body slam.

Enhancing the meat-eating experience and improving overall value of meat products has been a longtime goal for processors. There have been some incredible advancements in the ingredients that improve texture, binding and water-holding capacity.