MeatingPod podcast

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Inhalt bereitgestellt von Meatingplace Magazine / Alt-Meat Magazine. Alle Podcast-Inhalte, einschließlich Episoden, Grafiken und Podcast-Beschreibungen, werden direkt von Meatingplace Magazine / Alt-Meat Magazine oder seinem Podcast-Plattformpartner hochgeladen und bereitgestellt. Wenn Sie glauben, dass jemand Ihr urheberrechtlich geschütztes Werk ohne Ihre Erlaubnis nutzt, können Sie dem hier beschriebenen Verfahren folgen https://de.player.fm/legal.

All About Change

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Chris Nowinski - Protecting Athletes from Head Injuries & Preventing CTE 27:28

vor 3 Tagen27:28

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Chris Nowinski is a former football player at Harvard University and professional wrestler with WWE, World Wrestling Entertainment. After enduring a career-ending head injury, Chris has dedicated his professional life to serving patients and families affected by brain trauma, particularly Chronic traumatic encephalopathy, or CTE, a progressive neurodegenerative disease that develops after repeated head injuries. Jay and Chris discuss the state of head injuries in American athletics, the difference between advocating for head safety at youth and professional levels, Chris’ newest research, and much more. Episode Chapters (00:00) Intro (00:50) changes in the culture around concussions in the past two decades (02:39) padded helmet technology (03:55) concussion reporting in the NFL (10:35) Chris’ career path and concussion history (14:52) connecting with activists who haven’t themselves suffered a traumatic brain injury (17:42) SHAAKE - a new sign to identify concussions (20:53) Unions can help players advocate for safety policies (23:10) final thoughts and goodbye For video episodes, watch on www.youtube.com/@therudermanfamilyfoundation Stay in touch: X: @JayRuderman | @RudermanFdn LinkedIn: Jay Ruderman | Ruderman Family Foundation Instagram: All About Change Podcast | Ruderman Family Foundation To learn more about the podcast, visit https://allaboutchangepodcast.com/…

MeatingPod

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MeatingPod is the podcast of Meatingplace, the premier magazine and news source for the meat and poultry processing industry, and of Alt-Meat, the only business information resource for the exploding alternative meat 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.

204 Episoden

#Science #Business News #Business #News #Meatingplace Magazine / Alt-Meat Magazine #Meat #Poultry #Alternative Meat #Plant-based Meat #Beef #Pork #Meat Science #Meat Processing #Poultry Processing #Food Manufacturing #Meat Technology

MeatingPod

updated vor 3 Tagen

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204 Episoden

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MeatingPod

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Ep. 201: Tracking the avian metaneurovirus 29:26

vor 3 Tagen29:26

29:26

As the ongoing threat of highly pathogenic avian influence (HPAI) enters its fourth year, research continues to develop preventative and protective approaches with regard to the nation’s poultry industry. Sunil Mor is an assistant professor at South Dakota State University and is one of the scientists focusing on the identification of various HPAI strains, specifically, avian metaneurovirus that is affecting turkey flocks. In this episode, he’ll describe efforts to identify this threat with the goal of developing a vaccine that can slow down the spread of a wide range of these highly contagious – and deadly – viruses.…

MeatingPod

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From the vault: Food safety lessons post Boar's Head 25:33

vor 10 Tagen25:33

25:33

Food safety veteran Sharon Beals offers perspectives on what food manufacturers need to know about continuing the learning process when it comes to protecting workers and customers from foodborne illnesses. In the wake of last year’s listeria outbreak that sent nearly 60 people to the hospital and played a role in the deaths of at least nine people, Beals notes that deli meat processor Boar’s Head and others can glean new approaches to improve conditions at their plants. Vigilance, communication and sharing information on systems that work will be key to improving food safety down the road, she adds.…

MeatingPod

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Ep. 199: The world's largest alt-meat trade show 16:56

vor 17 Tagen16:56

16:56

The alt-meat sector has plenty of conferences, but this May, the largest trade show dedicated to alt-meat will be held in Frankfurt, Germany, adding to the list of global conferences for alt-meat networking. In fact, an entire hall at the triannual IFFA show, which otherwise is dedicated to conventional meat production, will focus on alternative proteins. The Good Food Institute-Europe is partnering with IFFA on the World of Alternative Proteins and will help anchor the hall. In light of that collaboration, GFI-Europe’s Managing Director Alex Mayers joins MeatingPod to discuss the programs and opportunities that specifically will be available to alt-meat attendees at this year’s show.…

MeatingPod

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Ep. 198: Automation, AI and Robotics updates 24:36

vor 24 Tagen24:36

24:36

Automation has been part of the U.S. manufacturing industry since the 1930s and an increasingly prominent factor in food manufacturing in more recent decades. Our MeatingPod guest is Steve Mustard, who has more than 35 years of experience in automated systems. In this episode, he'll cover some of that history and provide insights on how meat processors today are successfully integrating automation into their operations. Mustard – an independent consultant and expert at the International Society of Automation – also will outline the integration of Artificial Intelligence to enhance these systems, influencing processing, warehousing and even food safety.…

MeatingPod

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Ep. 197: Hunting Campylobacter in retail chicken 21:22

vor 4 weeks21:22

21:22

With the monitoring of foodborne pathogens attracting even more focused efforts, today’s MeatingPod guest offers insights on methodologies that a recent study of Campylobacter showed that the pathogen could still be detected in poultry sold on store shelves. Dr. Agneta Dziegiel is a researcher at the Quadrum Institute in Norwich, England, and was part of a research team that used a variety of sampling techniques to uncover how Campylobacter isolates can slip through food safety monitoring practices and threaten public health.…

MeatingPod

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Ep. 196: FSIS and new food safety approaches 23:13

vor 5 weeks23:13

23:13

With USDA's Food Safety and Inspection Service focusing new protocols to detect Listeria monocytogenes in meat, food safety veteran Sharon Beals offers her perspectives on steps meat processors adopted in the wake of the deadly Boar's Head outbreak that was connected to the deaths of 10 consumers in 2024. She also outlines the goals of the Women's Meat Industry Network, which aims to boost education, development and promotion of women in the meat and poultry industries, an organization where she serves as executive director.…

MeatingPod

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From the Vault: Cultured meat safety, regulatory challenges 27:36

vor 6 weeks27:36

27:36

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 headwinds that slow the progress of the science and the policy. She also provides advice for leaders in the alt-meat sector on what to do about these challenges.…

MeatingPod

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Ep. 194: How poultry worker injuries plunged 15:31

vor 7 weeks15:31

15:31

Worker injury rates in the U.S. poultry industry posted a significant decline in the last 29 years and this week’s MeatingPod guest explains how this milestone was achieved through innovation, education and collaboration. Matt Spencer is vice president of human resources and safety programs at USPOULTRY, which monitors trends industrywide. He notes that poultry processors were eager to share new approaches that addressed such issues as musculoskeletal disorders and other potential hazards in the workplace that threaten worker safety. He also addresses how robotics and automation initiatives are improving safety on several levels of poultry processing operations.…

MeatingPod

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Ep. 193: USPOULTRY on research and 2025 IPPE 24:05

vor 8 weeks24:05

24:05

Dr. Denise Heard, vice president of Research Programs at the U.S. Poultry & Egg Association, updates recent results from research partially funded by the organization known primarily as USPOULTRY. She also outlines how the process works regarding the research support arms of the association and its USPOULTRY Foundation. Dr. Heard provides a sneak peek into the upcoming 2025 International Production & Processing Expo (IPPE), the annual poultry industry gathering scheduled for Atlanta in late January 2025. USPOULTRY is a major sponsor of the gathering that offers attendees the opportunity to attend more than 80 educational, college student and career program sessions and networking events throughout the three-day trade show.…

MeatingPod

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From the Vault: R&D, food safety for organic meats 21:57

vor 10 weeks21:57

21:57

In this MeatingPod episode, Brad Johnson, CEO of Verde Farms, outlines the challenges and processes to maintain 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 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 to grass-fed and organic meat products.…

MeatingPod

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Ep. 191: Best of both worlds 42:05

vor 11 weeks42:05

42:05

The way Jeff “Trip” Tripician sees it, he didn’t leave his job as CEO of a conventional meat company to become CEO of the Dutch cultivated meat company Meatable; rather, he went from CEO of one meat company to another. After decades working to institute progressive practices within the U.S. meat industry, Trip is pushing the cultivated meat industry to progress by, essentially, helping them understand that they are meat companies, not food-tech companies. And by hammering home the idea that feeding the world’s population is strategy, not a competition, he aims to create that brass ring of business — synergy. Trip Tripician joined MeatingPod for a wide-ranging and frank discussion of meat, alt-meat, food-tech, the climate, and the crossroads at which they all are standing.…

MeatingPod

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Ep. 190: Progress on sustainability, GHG emissions 19:46

vor 12 weeks19:46

19:46

This episode centers on a process that offers assistance to meat processors seeking methods to make sustainability more effective and consistent. Ryan Jones of Indigo Ag works with a variety of consumer product companies by connecting them with supplies of low-carbon grain that is used in animal feed, resulting in reduced rates of greenhouse gas (GHG) emissions in cattle, for example. The company offers a concept that helps entities move closer to those goals from the farm and ranch level. Since reducing GHGs is among several factors that the meat industry cites as a goal to improve sustainability, while Indigo Ag’s efforts may offer a specific role toward helping companies meet new standards with respect to the environment.…

MeatingPod

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From the Vault: New systems, avenue for poultry processing 18:37

vor 13 weeks18:37

18:37

In this episode, Dr. Casey Owens and Dongyi Wang of the University of Arkansas discuss new advances in identifying quality defects on the chicken processing line and advances in robotics that can handle repetitive line functions like chicken hanging. Our guests also outline how students at the university are benefitting from internship opportunities that can open doors to other jobs in meat production or to a wider range of meat science research opportunities. The insightful conversation also marks the first time that two former MeatingPod guests appear in the same episode.…

MeatingPod

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From the Vault: End-User's Guide to the Meat Case, Vol. 3 29:12

vor 14 weeks29:12

29:12

In this third 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, describes how consumers feel about food safety and innovation in meat products they purchase, prepare and eat. She also will outline how product lines recover after recalls from the consumer perspective and the successful job that processors are doing in developing new types of cuts and offering trending flavors that consumers are looking for when they shop or go out to restaurants for their meals.…

MeatingPod

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Ep. 187: 7 to 17 seconds to choose 33:59

vor 15 weeks33:59

33:59

U.S. consumers have a lot on their minds besides food, even as they’re standing in front of the supermarket’s display of meat or alt-meat packages. They’re keeping an eye on their kids, putting together a menu in their heads and gasping at the cost of proteins. An alt-meat brand has between 7 and 17 seconds to sell itself to a typical U.S. shopper. Those aren’t great odds, but Chris DuBois has some ideas about how to beat them as the alt-meat industry looks ahead to 2025. The executive vice president of fresh foods for research firm Circana counsels alt-meat brands to focus on frozen, on forms and flavors, and on the findable core group of heavy alt-meat consumers that already exists. Chris joined MeatingPod to elaborate on those ideas, and other trends in the U-S and global alt-meat consumer space.…

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