HeyJaredMeatsPad
Welcome to MeatsPad, a platform to share breakthrough knowledge that is accessible to the meat industry. Be ready to hear from meat specialists to talk about numerous topics in meat science, including animal welfare, meat production, meat quality, among others.
- Indexed episodes, last 90 days
- 5
- Latest publication
- Sep 22, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 21, 2026
Latest episodes
Pork Quality with Dr. Anna Dilger | 190 (opens the original)
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Dr. Phil Bass and Sharon Beals are joined by Dr. Anna Dilger to talk about pork quality, changing consumer habits, leadership, and the role of enthusiasm in science and education. Dr. Dilger also shares lessons from a failed gene-editing research project and explains why listening to consumers may be key to the future of pork.
Poultry | 189 (opens the original)
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Poultry is one of the most widely consumed proteins in the world, but there is a lot happening behind the scenes to maintain quality, efficiency, and consistency across the industry. In this episode of MeatsPad, Dr. Phil Bass talks with Dr. Casey Owens from the University of Arkansas about poultry quality, processing, and the science behind some of the challenges the industry faces today. Dr. Owens explains topics such as woody breast, spaghetti breast, tenderness, deboning time, marination, and
Meat Safety and Career Paths | KatieRose McCullough, Ph.D. | 187 (opens the original)
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Food safety is constantly evolving—and science, policy, and industry collaboration all play a role in what comes next. In this episode of MeatsPad, Dr. KatieRose McCullough joins Dr. Phil Bass and Sharon Beals for a wide-ranging conversation on the challenges and opportunities shaping the meat industry. They explore emerging food safety priorities, the science and purpose behind ingredients in processed meat products, Salmonella, public health, and the potential consequences when policy moves fa
AI, Genetics & Beef Grading | 187 (opens the original)
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In this episode of MeatsPad , Dr. Phil Bass sits down with Dr. Dale Woerner to explore the future of beef grading and why the industry may be on the verge of its biggest transformation in decades. They discuss the limitations of the current Yield Grade system, the emergence of Red Meat Yield as a more meaningful measure of carcass value, and how technologies like CT scanning, artificial intelligence, and machine learning are creating new opportunities to improve accuracy, efficiency, and genetic
Networking & The Science Behind Better Meat (opens the original)
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In this episode of MeatsPad , host Phil Bass sits down with Dr. Steven Lonergan , incoming President of the American Meat Science Association (AMSA) and Professor at Iowa State University, to discuss how networking, mentorship, and scientific collaboration continue to shape the future of the meat industry. The conversation explores the science behind meat tenderness, including the role of calpains and calpastatin , why aging improves meat quality, recommendations for beef, pork, and lamb, and ho
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