Latest Poultry processing Podcast Episodes
EP. 142: Smoked Meat Challenges
MeatingPod - December 11, 2023 06:00 - 18 minutes ★★★★★ - 5 ratingsWith nearly 80 years of experience, Godshall’s Quality Meats in Souderton, Pa., is focused on offering new concepts to address ever-changing trends among consumers who love smoked meats. In this episode, company President Ron Godshall explains how the company developed alternative smoked meat pr...
From the Vault: Robotics for poultry processing
MeatingPod - December 04, 2023 06:00 - 17 minutes ★★★★★ - 5 ratingsDongyi Wang, assistant professor of biological and agricultural engineering at the University of Arkansas System Division of Agriculture, describes his role as principal investigator of a team of researchers that received two major grants. Their research will study automated systems that can man...
Monitoring food safety and QA standards
MeatingPod - November 27, 2023 06:00 - 19 minutes ★★★★★ - 5 ratingsResponsible for leading the Stampede Meats Inc. teams on food safety and quality assurance, Ann Clarton shares how consistent communication, keeping team members challenged and reinforcing the importance of these efforts has led to accolades from the world’s leading food safety and certification...
From the Vault: Gotta have friends in the alt-protein $torm
MeatingPod - November 20, 2023 06:00 - 24 minutes ★★★★★ - 5 ratingsBill Aimutis, director of the North Carolina Food Innovation Lab, brought a couple of decades’ experience in global innovation with Cargill to his position, so when he speaks on the best way to launch and grow an alt-meat (or any other kind of food) business, people listen. Aimutis shared his th...
Prepping the next generation for Industry 4.0
MeatingPod - November 13, 2023 06:00 - 20 minutes ★★★★★ - 5 ratingsIn this episode from the MeatingPod vault, Dr. David Gerrard, professor and director of the School of Animal Sciences at Virginia Tech University explains how today’s meat science students are starting their educational journeys better equipped to manage their training to become meat science pro...
Talking turkey in 2023
MeatingPod - November 06, 2023 06:00 - 22 minutes ★★★★★ - 5 ratingsAs the annual Thanksgiving festivities gather steam, MeatingPod chats with Neal Walsh, chief operating officer at Butterball LLC, on differences this year with turkey supplies versus the avian influenza scourge that killed a record number of domestic U.S. birds last year. Walsh will outline the ...
Juggling R&D, QA and Project Management
MeatingPod - October 23, 2023 05:00 - 22 minutes ★★★★★ - 5 ratingsAs Vice President of R&D, QA and Project Management at Applegate Farms, Chad Clem wears a lot of hats as he guides his teams through the process of developing and fine-tuning the processor’s lines of all-natural and organic deli meats, bacon, sausage, chicken, snacks and cheese. In this episode,...
The case for blended proteins
MeatingPod - October 16, 2023 05:00 - 26 minutes ★★★★★ - 5 ratingsParendi Birdie has spent most of her career in biotechnology — specifically, the science and business of the cultivated meat supply chain. With roots planted deeply in Kansas, however, she envisions a practical path toward a more non-meat-based diet for Americans in the largely untapped market i...
Robotics, AI and flexible automation
MeatingPod - October 09, 2023 05:00 - 24 minutes ★★★★★ - 5 ratingsA lifelong robotics enthusiast, Dr. Konrad Ahlin currently leads a team of researchers that are trying to assess and address the challenges of developing robotic systems for meat and poultry processing plants in addition to effectively integrating new technologies like artificial intelligence. H...
Broiler production, woody breast and other challenges
MeatingPod - October 02, 2023 05:00 - 20 minutes ★★★★★ - 5 ratingsUniversity of Arkansas professor and a poultry processing specialist Dr. Casey M. Owens discusses how larger birds resulting from growth performance improvements and longer growth cycles have led to some very specific meat quality issues like woody breasts. She also outlines the use of automatio...
Updated perspectives on food safety
MeatingPod - September 25, 2023 05:00 - 20 minutes ★★★★★ - 5 ratingsAs former Under Secretary of Agriculture in Foods Safety at U-S-D-A between 2019 and 2021 Dr. Mindy Brashears has a unique observations on food safety initiatives and effectiveness from both the regulatory and academic research perspectives. She currently is a professor of food safety and public...
Ivy Farms sees the cultivated supply chain differently
MeatingPod - September 18, 2023 05:00 - 32 minutes ★★★★★ - 5 ratingsIvy Farms is a U.K.-based company that is helping build the alt-meat industry in that country. Ivy Farms’ business model is different from most: strictly b-to-b, focusing on just one part of the process — in this case, developing and growing the harvested cell lines. To do that successfully, Ivy...
Advances in meat curing research
MeatingPod - September 11, 2023 05:00 - 31 minutes ★★★★★ - 5 ratingsDr. Wesley Osburn, associate professor of meat science, at the College of Agriculture and Life Sciences division at Texas A&M University, and his team are working on developing an alternative curing system for meat and poultry products using an amino acid that can still protect the food items fr...
The Omnivore’s Update Pt. 4: Attracting the consumer
MeatingPod - August 28, 2023 05:00 - 27 minutes ★★★★★ - 5 ratingsAnne-Marie Roerink of 210 Analytics – the author of the Power of Meat 2023 report along with other meat studies and presentations – will provide insights and updates on consumer trends and what meat companies and retailers can do to spark interest in their products. As a special bonus exclusivel...
The Omnivore’s Update Pt. 3: Alternative proteins
MeatingPod - August 21, 2023 05:00 - 34 minutes ★★★★★ - 5 ratingsAnne-Marie Roerink of 210 Analytics – the author of the Power of Meat 2023 report along with other meat studies and presentations – provides insights and updates on consumer trends when it comes to alternative proteins. As a special bonus exclusively for MeatingPod, Anne-Marie also will introduc...
The Omnivore’s Update Pt. 2: Post-pandemic trends
MeatingPod - August 14, 2023 05:00 - 31 minutes ★★★★★ - 5 ratingsAnne-Marie Roerink of 210 Analytics – the author of the Power of Meat 2023 report along with other meat studies and presentations – will provide insights and updates on consumer trends regarding meat purchases in a post-pandemic world, especially cooking at home vs. dining out. As a special bonu...
The Omnivore’s Update Pt. 1: Trends and Habits
MeatingPod - August 07, 2023 05:00 - 31 minutes ★★★★★ - 5 ratingsAnne-Marie Roerink of 210 Analytics – the author of the Power of Meat 2023 report along with other meat studies and related presentations – will provide insights and updates on consumer trends when buying meat. As a special bonus exclusively for MeatingPod, Anne-Marie also will introduce new mat...
Spreading out the research challenge
MeatingPod - July 24, 2023 05:00 - 28 minutes ★★★★★ - 5 ratingsDr. Jeyam Subbiah, Project Director of the Arkansas Agricultural Experiment Station at the University of Arkansas, describes how a coalition of five U.S. academic institutions are working together to achieve what he calls “transformational changes” in poultry production. The USDA-backed research...
Bringing the brawn in alt-proteins
MeatingPod - July 17, 2023 05:00 - 28 minutes ★★★★★ - 5 ratingsFor all the excitement over the start-ups in the alt-meat space, it’s the giant multinationals, like Cargill, Tyson and ADM, with the muscle to make the biggest splash. Leticia Gonçalves, president of global foods for ADM, is leading that company’s holistic approach to the alt-protein supply cha...
Automation, robotics advances
MeatingPod - July 10, 2023 05:00 - 19 minutes ★★★★★ - 5 ratingsMarty Linn, Director of Engineering at the Tyson Manufacturing Automation Center in Springdale, Ark., discusses advances and challenges he and his team face as they develop automated and robotics systems for use in chicken processing. The goal of boosting efficiency, reducing costs and worker sa...
Transforming the GHG paradigm
MeatingPod - July 03, 2023 05:00 - 14 minutes ★★★★★ - 5 ratingsDrew Getty, vice president of environmental sustainability and government relations and chief compliance officer at Perdue Farms, provides insights into two greenhouse gas abatement programs the poultry processor launched and expanded within six months. The program with GreenGasUSA has reduced c...
Food safety challenges circa 2023
MeatingPod - June 26, 2023 05:00 - 19 minutes ★★★★★ - 5 ratingsMartin Bucknavage, senior food safety extension associate at the Penn State University Department of Food Science, discusses the latest advances he has seen in his role as a resource for meat companies and state regulators regarding food security and waste. His two decades of experience in the f...
Ya gotta have friends: Riding out the alt-protein financial storm
MeatingPod - June 19, 2023 05:00 - 25 minutes ★★★★★ - 5 ratingsBill Aimutis, director of the North Carolina Food Innovation Lab, brought a couple of decades’ experience in global innovation with Cargill to his position, so when he speaks on the best way to launch and grow an alt-meat (or any other kind of food) business, people listen. Aimutis shared his th...
USDA preps Regional Food Business Centers program
MeatingPod - June 12, 2023 05:00 - 22 minutes ★★★★★ - 5 ratingsDr. Glenda Humiston, vice president of the Agriculture and Natural Resources Department at the University of California, outlines the goals and plans for USDA’s Regional Food Business Centers. The $400-million program will involve establishing 12 facilities focused on the areas of food distribu...
Pathogens and regulation in the poultry industry
MeatingPod - June 05, 2023 05:00 - 22 minutes ★★★★★ - 5 ratingsEsteemed poultry scientist Dr. Christine Alvarado outlines the inherent challenges poultry processors face producing raw and cooked products when it comes to the inevitable pathogens that are present inside processing plants. She also notes the advances in cleaning processes and other equipment ...
Sparking R&D innovation through teamwork
MeatingPod - May 22, 2023 05:00 - 19 minutes ★★★★★ - 5 ratingsMeghan Clancy, R&D Specialist at Standard Meat, outlines how her background in animal science helps promote communication and teamwork among R&D practitioners at this Texas-based multi-protein processing firm. Clancy also describes her team's focus on meeting the needs of customers looking for c...
Building an alt-meat business now
MeatingPod - May 15, 2023 05:00 - 35 minutes ★★★★★ - 5 ratingsWhat a difference two years makes. Design-build firm CRB Group is releasing its second Horizons report on infrastructure investment trends in the alternative proteins sector — its first was published in 2021 — and safe to say the “build it and they will come” approach is history. What remains is...
Gene-editing advances win a regulatory nod
MeatingPod - May 08, 2023 05:00 - 21 minutes ★★★★★ - 5 ratingsDr. Jon Oatley, associate dean for research for the College of Veterinary Medicine and a professor at Washington State University discusses advances in gene-editing in livestock, a technique that alters an animal’s genetic code to focus on desired traits. His team recently received U.S. Food and...
A partnership to stem pathogen spread at poultry plants
MeatingPod - May 01, 2023 05:00 - 18 minutes ★★★★★ - 5 ratingsDr. Bruce Stewart-Brown of Perdue Farms outlines the goals of a new partnership between Perdue, Cornell University and the University of Illinois that aims to study Campylobacter and Salmonella contamination at poultry processing plants. The collaboration is an extension of Perdue’s existing pro...
How upgraded research centers boost R&D prospects
MeatingPod - April 24, 2023 05:00 - 18 minutes ★★★★★ - 5 ratingsDr. Jeff Sindelar, professor and Extension Meat Specialist in the Meat Science and Animal Biologics Discovery program at the University of Wisconsin-Madison, explains how revamping research facilities are expanding the learning experience for meat science students. He also notes that these upgra...
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