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PODCAST

MeatingPod

Meatingplace Magazine

MeatingPod is the podcast of Meatingplace, the premier magazine and news source for the meat and poultry processing industry. Each week, our award-winning editorial teams put you in the room as we interview industry thought leaders in business, plant operations, marketing, science and technology on the topics that matter to our community. Tune in on Mondays and get the inside track on the people and processes that power the protein supply.

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All Episodes

19:54

Ep. 178: How VR changes the processing game

MeatingPod ·

2024/09/09

As robotics, automation and artificial intelligence (AI) move into more prominent roles in meat processing and other industries, our guest this week is predicting that using virtual reality equipment — think headsets and hand controllers — are likely to become required so manufacturers can keep up with the competition. Colin Usher is research scientist at the Georgia Tech Research Institute at Georgia Tech University and specializes in VR systems that provide an interface between humans...

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33:55

Ep. 177: Advancing the Salmonella Challenge

MeatingPod ·

2024/09/02

With new USDA rules on Salmonella in frozen and raw poultry taking effect, the fight to address microbial infection actually is also being waged on the hatchery level using research that ultimately could protect humans from some biological invasions. Our guest is Dr. Margie Lee, Associate Dean for Research and Graduate Studies at Virginia-Maryland College of Veterinary Medicine. She also developed groundbreaking research on how the chicken microbiome allows chicks to fight off Salmonella afte...

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33:13

From the Vault: Advances in Kosher meat production

MeatingPod ·

2024/08/26

This episode will focus on a specific category of food products that includes meat that is marketed to consumers following strict Jewish dietary laws or those who appreciate the value of foods that carry the Kosher seal. Felipe Kleiman, founder and CEO of KLM Kosher, outlines the efforts meat processors (and other food companies) must make to offer Kosher-certified products and describes innovations and food developments that allow purveyors to expand their Kosher offerings. He also notes wha...

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36:58

Ep. 175: How to forge a new alt-protein path

MeatingPod ·

2024/08/19

Several companies across several continents are blazing a trail to a future cultivated meat market for consumers. They have, invariably, run into slippery slopes and rock slides. One company that has run into fewer obstacles is Australia’s Vow. Adding a tablespoon of showmanship to a gallon of hard-core R&D, and remaining dedicated to not just novel technologies but novel food experiences, Vow is both producing a product that is consistently on the market and is planning a series of new a...

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21:06

From the Vault: Cargill’s Factory of the Future

MeatingPod ·

2024/08/12

With major meat processors making bold investments in high-tech upgrades, companies like Cargill Inc. are seeing benefits in terms of increased efficiency, higher levels of plant safety, improved yields on the production line and workers with new skills. In this episode of MeatingPod, Enrique Villars, Cargill North America’s Manufacturing Excellence Leader, outlines how the Minneapolis-based processor’s Factory of the Future concept is spreading to 35 Cargill plants and how the high-tech mode...

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31:20

Ep. 173: The End-Users Guide to the Meat Case: Vol.1

MeatingPod ·

2024/08/05

In this first episode of a three-part series, Anne-Marie Roerink, principal at 210 Analytics and the author of the annual Power of Meat report for the last 19 years, offers perspectives from the consumer point of view on protein purchases and consumption. This episode will focus on poultry, which posted measurable gains in the inflationary times compared with beef and pork. Roerink also will discuss trends among several generational demographics and the direction in which these also may be he...

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21:57

Ep. 172: R&D, food safety for organic meats

MeatingPod ·

2024/07/22

In this episode, Verde Farms CEO Brad Johnson outlines the challenges and processes aimed at maintaining innovations and safety standards for the company’s line of 100% grass-fed and organic beef products. The Mass.-based processor is focused on keeping the lines of communications open with its retail and restaurant customers in addition to conducting its own research on consumer trends. Verde Farms, he notes, is focused on trying to keep ahead of what shoppers are looking for when it comes t...

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27:36

Ep. 171: A guide to cultured meat safety, regulatory...

MeatingPod ·

2024/07/15

More than any other segment of the alternative meats sector, cultivated meat is where innovation meets controversy. Long before it hits store shelves, meat grown in bioreactors has sparked a heated debate in the food culture wars. Government bans and social media backlash are complicating its path to regulatory approval and consumer acceptance. Fortunately, Kimberly Ong is here as our guide: The consultant with Boston-based Vireo Advisors science and policy firm spoke with Alt-Meat about the ...

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18:22

Ep. 170: Forging a path on the AI frontier

MeatingPod ·

2024/07/08

In this episode, Agrimesh Technologies Vice President of Sales and Operations Erik Longtin outlines how Artificial Intelligence (AI) is opening doors for farmers, growers — and, even some processors — to increase operating efficiencies, reduce costs and generate valuable data that can help improve how their facilities work. The Canadian-based company currently works with a variety of food production and animal growers in both North and South America and is looking at new approaches to expand ...

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26:02

From the vault: Transforming training into jobs

MeatingPod ·

2024/07/01

In this episode, a panel of Danville Community College administrators and instructors describe a relationship the Virginia-based school has established with Tyson Foods Inc. The school offers a specific technical training program that gives eligible students who complete the program a chance to move into technical maintenance jobs at a high-tech Tyson chicken products plant in Danville, Va. Our panelists describe the progress the program is making in delivering qualified, full-time technician...

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25:42

From the vault: Flexibility in food safety

MeatingPod ·

2024/06/24

Beyond managing programs at the University of Georgia’s College of Agricultural and Environmental Sciences that focus on food safety protocols, Dr. Francisco Diez-Gonzalez also is the co-author of recent research into the eradication of Listeria monocytogenes using blue light and polymers. In this MeatingPod, he’ll discuss progress in food safety management at food plants and the need for processors and researchers to maintain flexibility as pathogens adapt or emerge during the manufacturing ...

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22:55

From the vault: Chunk ‘steaks’ its claim on...

MeatingPod ·

2024/06/17

The Israeli plant-based meat company Chunk has skipped over the patties and nuggets that dominate the alt-meat space at retail in favor of filets that fit quite nicely among high-end steakhouse offerings. Using a fermentation process, Chunk replicates the “grain” of a whole cut of beef steak, so it cooks and eats like its animal-based counterpart. Chunk founder and CEO Amos Golan spoke with Alt-Meat about its restaurant focus and the success the company has experienced in white-tablecloth ste...

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20:29

Ep. 166: Plant automation the Butterball way

MeatingPod ·

2024/06/10

The expanding role of automation and robotics in meat processing plants remains a hot topic as companies and workers adapt to systems that can improve yields, affect food safety and avoid potential worker injuries. In this episode, Neal Walsh, chief operating officer at Butterball LLC outlines how these advances also have improved communication between executives, plant employees on and off the line, sanitation partners and customers. He also addresses what other factors beyond cost that othe...

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24:14

Ep. 165: Meeting the FSIS Salmonella challenge

MeatingPod ·

2024/06/03

Now that USDA’s Food Safety Inspection Service (FSIS) has issued its final ruling designating Salmonella as an adulterant in raw, breaded and stuffed chicken products, poultry processors may soon be required take another look at their operations. In this episode, Dr. John Maurer from the School of Animal Sciences at Virginia Tech will outline some of the options available to the makers of such prepared foods have in addressing the new rules. Dr. Maurer has an extensive history studying how Sa...

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22:57

From the vault: Juggling R&D, QA and Projects

MeatingPod ·

2024/05/27

Applegate Farms 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, Clem describes how staying on top of regulatory issues, innovation, food safety and other projects keeps his staff on their toes while meeting company objectives. He also discusses how...

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27:53

Ep. 163: Experience Counts

MeatingPod ·

2024/05/20

A few years ago, drawing comparisons between software development and food product development was seen as evidence of forward thinking. That phase didn’t last long, though, because food is not software — and nobody knows that better than JJ Kass, senior vice president and managing director for TiNDLE, a maker of plant-based chicken, sausages and dairy products. With substantial business development experience in both software and agricultural products, Kass has led TiNDLE in a series of busi...

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21:46

Ep. 162: Cargill's Factory of the Future

MeatingPod ·

2024/05/13

With major meat processors making bold investments in high-tech upgrades, companies like Cargill Inc. are seeing benefits in terms of increased efficiency, higher levels of plant safety, improved yields on the production line and workers with new skills. In this episode of MeatingPod, Enrique Villars, Cargill North America’s Manufacturing Excellence Leader, outlines how the Minneapolis-based processor’s Factory of the Future concept is spreading to 35 Cargill plants and how the high-tech mode...

en-us

15:13

Ep. 161: Transforming the GHG paradigm

MeatingPod ·

2024/05/06

Drew Getty, vice president of environmental sustainability and government relations and chief compliance officer at Perdue Farms, provides insights into two greenhouse gas abatement programs that the poultry processor launched and expanded within six months. The program with GreenGasUSA has reduced carbon emissions by 17%, representing the elimination of 4.5 million gallons of gasoline being consumed by automobiles. Getty notes that the effort is expected to include more Perdue facilities bey...

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21:13

Ep. 160: Collaboration, flavors and R&D

MeatingPod ·

2024/04/22

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35:18

Ep. 159: The lowdown on asset-light

MeatingPod ·

2024/04/15

en-us

239 results

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