Postnatal heat stress costs the U.S. livestock industry approximately $2 billion annually (St-Pierre et al., 2003), with about $1 billion attributed to swine specifically (Pollman et al., 2010).

Drs. Francisco Najar and Phil Bass interview chemical engineer and meat scientist Diana Huerta, an Applications Engineering Manager for Sealed Air Corp. She uses the knowledge from both parts of her education to discuss packaging in the meat industry, as well as the role of automation in the industry.

Strong industry commitment evident in number of early registrations.

Challenges brought on by COVID-19 will hasten automation throughout supply.

The North American Meat Institute released new industry-wide “Food Safety Equipment Design Principles” for all equipment used in meat and poultry establishments to address food safety hazards.

The new program is funded by the Consolidated Appropriations Act of 2021.

Hosts Drs. Francisco Najar & Phil Bass speak with Dr. Dale Woerner of Texas Tech University. Dr. Woerner and two of his graduate students join the podcast to discuss their work in beef research. The beef industry has been active in researching genetics, but the dairy cattle industry also has its share of issues that can hopefully be resolved by cross-breeding. Listen to hear more about the Texas Tech research can benefit both the beef and dairy industry.

Sausage sales are growing, but is maintaining the status quo more important than innovation?

Decision comes after federal judge vacates portion of “New Swine Slaughter Inspection System.”

There is much more to the USDA than just inspection.