This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies
By closing this message or continuing to use our site, you agree to our cookie policy. Learn More
This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Provisioner logo
Provisioner logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Provisioner logo
Provisioner logo
  • NEWS
    • Industry News
    • Supplier News
    • Regulations
    • New Consumer Products
  • PROFILES
    • Processor Profiles
    • Processor of the Year
    • Top 100 Processors
  • MEAT PROCESSING
    • Processing
    • Packaging
    • Ingredients
    • Formulation
    • Food Safety
    • Special Reports
    • Commentary
  • SUSTAINABILITY
  • MIHOF
  • EXCLUSIVES
    • eNewsletters
    • Events
    • Webinars
    • Classifieds
    • White Papers
    • Provisioner Store
    • Market Research
  • MEDIA
    • Videos
    • Podcasts
    • Interactive Product Spotlights
  • DIRECTORY
    • Sourcebook
    • Directory eBook
  • EMAGAZINE
    • eMagazine
    • ARCHIVE ISSUES
      • Independent Processor
      • The National Provisioner
    • Contact
    • Advertise
    • SUBSCRIBE
Home » Authors » Dr. Phil Bass
Dr. Phil Bass

Dr. Phil Bass

Dr. Phil Bass is an assistant professor in the department of Animal and Veterinary Science at the University of Idaho. For more information, contact him at pbass@uidaho.edu.

Articles

ARTICLES

dry-aged beef
Tech | Meat Science Review

Surveying the dry-aged beef crust

Microbial communities on dry-aged beef in commercial meat processing facilities.
Phil bass 2018
Dr. Phil Bass
Diana I Clark Daniel L Clark Thomas Mitchell Rachel D. Capouya
November 6, 2020
No Comments

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.


Read More
salt and potatoes
Ingredients | Meat & Potatoes

Meat and potato … starch

Michael Colle
Phil bass 2018
Dr. Phil Bass
November 4, 2020
No Comments

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.


Read More
vector image of people and a graph
Guest Commentary | Dr. Phil Bass

Meat industry resiliency

The meat industry has bounced back from major challenges and changes before; in the post-COVID-19 world, we should expect a similar outcome.
Phil bass 2018
Dr. Phil Bass
July 1, 2020
No Comments

While listening to an inspiring podcast recently, the speaker made an impact on my view of the unusual times we as a global community have recently encountered due to the COVID-19 pandemic.


Read More
Steaks with Marbling
Guest Commentary

Consumers getting the marbling message

Phil bass 2018
Dr. Phil Bass
January 13, 2020
No Comments
The NBQA is an in-depth look into all things affecting beef quality and consumer acceptance. As a meat scientist, one characteristic I look forward to is the report of the marbling scores observed during the study.
Read More
Silhouette of Adult and Child Horseback Riding at Sunset
Guest Commentary

The value of telling the story of your meat product

Tell me a story
Phil bass 2018
Dr. Phil Bass
October 22, 2019
No Comments
I recently read a piece by a marketing expert about how a story is more effective than statistics in selling a product. I couldn't agree more.
Read More
Cattle Grazing
Guest Commentary

The big cattle divide

Phil bass 2018
Dr. Phil Bass
July 10, 2019
No Comments
The following is a meat scientist's perspective with regard to beef cattle size — and I know I'm going to catch a lot of flak for it, but it must be said.
Read More
Flavored Lamb Meat
Guest Commentary | Dr. Phil Bass

Lamb meets demand for flavor intensity

Phil bass 2018
Dr. Phil Bass
January 16, 2019
No Comments
As I've mentioned before, dry-aged beef offers a flavor that is more intense than traditionally aged beef. And this is where our friend, the humble sheep, may have an opportunity to ride the wave of flavorful red meat.
Read More
Knife and Fork Cutting Tender Piece of Beef
Guest Commentary | Dr. Phil Bass

Beef tenderness and physiological maturity

Want tender? Get out the (connective) tissues!
Phil bass 2018
Dr. Phil Bass
July 9, 2018
No Comments
Marbling tends to get all of the praise and celebrity as it is a big contributor to the overall palatability of beef products; however, the lesser-known big factor in palatability is the physiological maturity of the beef carcass. And that's where our story begins.
Read More
Bone-in Beef Cut
Guest Commentary | Dr. Phil Bass

Bone-in beef cuts: A bone of contention

Phil bass 2018
Dr. Phil Bass
January 29, 2018
No Comments
A new spin on the steak dining experience is in fact making the older style of bone-in beef cuts a cool new movement.
Read More
New meat fabrication room at the Certified Angus Beef Culinary Center
Get Real with Beef

Designing a 'fab' meat-fabrication room

Phil bass 2018
Dr. Phil Bass
June 15, 2017
No Comments

Proper flow, effective movement and efficient processing — those are the keys to meat plant and fabrication room design.


Read More
View All Articles by Dr. Phil Bass
Subscribe For Free!
  • eMagazine Subscriptions
  • eNewsletters
  • Online Registration
  • Subscription Customer Service
  • Connect with The National Provisioner

More Videos

Popular Stories

Raw ground beef products recalled due to foreign matter contamination

Raw ground beef products recalled due to foreign matter contamination

Ground beef products recalled due to possible E. coli O26 contamination

Ground beef products recalled due to possible E. coli O26 contamination

company culture

Company culture helps Cloverdale Foods thrive

The National Provisioner 2021 Top 100 Meat and Poultry Processors
National Provisioner Twitter
National Provisioners Buyers Guide and Sourcebook

Submit a Request for Proposal (RFP) to suppliers of your choice with details on what you need with a click of a button

Start your RFP

Browse our Source Book for suppliers of equipment and materials for the meat, poultry and seafood marketplace.

Find Suppliers

Events

January 1, 2030

Webinar Sponsorship Information

For webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com.

View All Submit An Event

Products

Advances in Meat Processing Technology

Advances in Meat Processing Technology

See More Products

Get our new eMagazine delivered to your inbox every month.

Stay in the know with The National Provisioner's comprehensive coverage of the meat and poultry processing industry.

SUBSCRIBE TODAY!
  • Proteins
    • Beef
    • Pork
    • Chicken
    • Turkey
    • Burgers
    • Sausage
    • Bacon
    • Deli
    • Seafood
    • Lamb / Veal
  • More
    • Want More
    • Connect
    • Partners
    • Food & Beverage Brands
    • List Rental
    • Survey And Sample
  • Expert Commentary
    • Editors Viewpoint
    • Fight for Food Safety
    • Legislative
  • Advertise With Us
  • Subscribe
  • Privacy
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2022. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing