Ep. 198: Automation, AI and Robotics updates

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#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

32:48

America’s Sweethearts: Dallas Cowboys Cheerleaders is back for its second season! Kay Adams welcomes the women who assemble the squad, Kelli Finglass and Judy Trammell, to the Netflix Sports Club Podcast. They discuss the emotional rollercoaster of putting together the Dallas Cowboys Cheerleaders. Judy and Kelli open up about what it means to embrace flaws in the pursuit of perfection, how they identify that winning combo of stamina and wow factor, and what it’s like to see Thunderstruck go viral. Plus, the duo shares their hopes for the future of DCC beyond the field. Netflix Sports Club Podcast Correspondent Dani Klupenger also stops by to discuss the NBA Finals, basketball’s biggest moments with Michael Jordan and LeBron, and Kevin Durant’s international dominance. Dani and Kay detail the rise of Coco Gauff’s greatness and the most exciting storylines heading into Wimbledon. We want to hear from you! Leave us a voice message at www.speakpipe.com/NetflixSportsClub Find more from the Netflix Sports Club Podcast @NetflixSports on YouTube, TikTok, Instagram, Facebook, and X. You can catch Kay Adams @heykayadams and Dani Klupenger @daniklup on IG and X. Be sure to follow Kelli Finglass and Judy Trammel @kellifinglass and @dcc_judy on IG. Hosted by Kay Adams, the Netflix Sports Club Podcast is an all-access deep dive into the Netflix Sports universe! Each episode, Adams will speak with athletes, coaches, and a rotating cycle of familiar sports correspondents to talk about a recently released Netflix Sports series. The podcast will feature hot takes, deep analysis, games, and intimate conversations. Be sure to watch, listen, and subscribe to the Netflix Sports Club Podcast on YouTube, Spotify, Tudum, or wherever you get your podcasts. New episodes on Fridays every other week.…

21 weeks ago 24:36

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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.

221 episodes

Ep. 198: Automation, AI and Robotics updates

MeatingPod

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published 21 weeks ago

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221 episodes

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Ep 218: Hang Glide — New tech for the toughest job in the plant 31:18

3 days ago31:18

31:18

Picking up 5 or 10-pound weights at the gym doesn’t seem like such a heavy lift, but most people only do it for a few minutes at a time. Try lifting those weights for an entire workday, 130 times a minute. The job of rehanging carcasses on shackles after going through the chiller is one of the most difficult stations on the line to keep staffed. That's why Georgia Tech Research Institute's Konrad Ahlin spent the last several years devising a solution that all but eliminates the stress and the potential for injury. In this episode of MeatingPod, Ahlin explains how his “rehang shackle device” works.…

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Ep. 217: The ICE Man Cometh 23:07

10 days ago23:07

23:07

Immigration enforcement is ramping up — again — and regardless of how carefully a company adheres to federal programs like E-Verify, it’s no guarantee that Immigration and Customs Enforcement won’t darken the door. But, companies can take concrete steps to properly prepare for and respond to a visit from ICE, as David L. Barron, a labor and employment law attorney with Cozen O’Connor in Houston, explains in this episode of MeatingPod.…

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Ep. 216 Flavor innovation in the deli department 15:31

17 days ago15:31

15:31

Developing new products that attract consumer attention is a goal for all food manufacturing companies, and Land O’Frost, a manufacturer of specialty meats and packaged deli meats is no exception. Julie Lubash, director of research and development and innovation at Lansing, Ill.-based Land O’Frost provides insights on how the family-owned company developed one of its newest innovations: a line of premium chicken breast and ham deli products featuring hot honey flavors. She describes how consumer interest in protein-rich snacking is inspiring meat companies to keep an eye on the types of new products that will boost consumer attention along with sales.…

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A ‘balanced’ approach to alt-meat trial 28:11

24 days ago28:11

28:11

Hybrid meat products — those that combine conventional animal protein with vegetables or plant-based proteins — have had difficulty getting consumers on-board. In fact, new research by Food System Innovations (FSI) indicates that prospective customers get turned off by too much information about what’s actually in the burger or chicken nugget or the like. But without that ingredient information, these products fair remarkably well in blind consumer taste-tests: Half of tasters in the recent TASTY Award competition offered by FSI affiliate NECTAR rated what NECTAR calls “balanced protein” products as the same or better than their animal protein equivalent. Tim Dale, FSI’s category innovation director, joins Alt-Meat for this MeatingPod episode to discuss balanced proteins and new avenues for helping this category find what could be a lucrative market for processors of all kinds.…

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Ep. 214: AI, Automation and Myths 28:14

4 weeks ago28:14

28:14

As processors continue to expand efficiencies and improve worker safety, Dr. Brian Kiepper from the University of Georgia takes our MeatingPod listeners on a tour of early automation efforts, notes where technology stands today and outlines the potential for tech advances in the near future. Dr. Kiepper also explains that meat plant automation doesn’t eliminate jobs, but offers an opportunity to redeploy experienced employees to other parts of the processing plant, even in the early days of adoption. Additionally, he provides insights on opportunities to use data collected by automated equipment to improve plant operations.…

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Ep. 213: The MeatingPod Editor's Roundtable on poultry 29:23

5 weeks ago29:23

29:23

In this inaugural episode of the MeatingPod Editor’s Roundtable, Meatingplace Co-Editor-in-Chief Tom Johnston and Managing Editor Peter Ricci discuss the state of the poultry processing industry and where the protein may be headed in the near future. Both editors have covered protein processing businesses for years and offer their insights regarding poultry demand fluctuations. Tom and Peter also describe how the industry is covered in Meatingplace through contacts with processing managers through trade show visits, webinars and other one-on-one channels. The discussion also covers the impact of avian influenza and some of the more unusual observations they’ve seen across the poultry industry over time.…

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Ep. 212: Maintaining food safety standards 29:59

6 weeks ago29:59

29:59

The challenge of implementing and maintaining food safety standards at any food manufacturing plant requires strict record-keeping, solid communications and a commitment to working with inspectors on both the federal and state levels. In this episode, Brian Kellerman, chief quality and food safety officer at Kellerman Consulting, describes implementation of technically complex food safety projects and describes how food safety efforts have evolved in the last five years. He also offers insights on where these food safety initiatives may be headed as meat processors continue to aim to provide safe products.…

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From the vault: Best of both worlds 42:05

7 weeks ago42:05

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.…

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Ep. 210: Protecting the color of bacon 19:33

8 weeks ago19:33

19:33

In this episode, Stephanie Major, a senior at Iowa State University, outlines a research project that aimed to better understand how bacon becomes discolored under varying types of retail lights. With Major as co-leader of the research team, the study involved treating cured bacon with natural antioxidants and then packaging the product in aerobic (overwrap) and anaerobic (vacuum packed) containers. Major and Dr. Terry Hauser, associate director at Iowa State’s College of Agriculture and Life Sciences, explain the results of the study, which found that the type of packaging was more effective than an antioxidant treatment alone in preventing photo-oxidation in bacon in storage or on retail shelves.…

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Ep. 209: Salmonella, HPAI and More! 26:28

9 weeks ago26:28

26:28

In this episode, Kromm will outline the specifics of the original USDA plan to monitor Salmonella contamination levels in processing plants as well as the goals for tracking various serotypes of Salmonella as well as other pathogens among poultry. She also notes that the proposed regulations – which were challenged by the poultry industry and other stakeholders – ultimately could have complicated the processing and supply chain needs of the chicken and turkey processors. She also will update the status of the battle against highly pathogenic avian influenza (HPAI), which is now in its fourth year and has affected wild birds, broilers, egg layers and a wide range of other mammals, including dairy cows, cats, dogs, otters, foxes and other domestic and wild animals. Kromm also outlines other approaches under consideration in response to HPAI, including the use of vaccines.…

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From the vault: Collaboration, flavors and R&D 21:13

10 weeks ago21:13

21:13

Developing custom flavors for new and existing foodservice and restaurant customers for sous vide proteins involves collaboration and communication, according to Keith Goerl, Vice President, R&D and Commercialization at Ed Miniat LLC. Successfully meeting client needs means employing a variety of channels to stay ahead of emerging flavor trends and testing new concept inside the in-house kitchens, he adds. In this episode, Goerl also addresses operational lessons learned during the pandemic and how the resurgence of foodservice and new relationships forged during COVID affected Miniat’s post-pandemic business.…

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Ep. 207: A matter of trust 29:09

11 weeks ago29:09

29:09

Confusion is a major barrier for alt-meat companies struggling to gain traction with shoppers — confusion about healthfulness, ingredients, labels. Add to that a disconnect between consumer expectation and reality on matters of taste and texture. In short, consumers don’t trust the information they’re getting. Trust in the food system is what the Center for Food Integrity is all about, and CFI has new data that segments consumers by levels of trust, in their food and in the players in the food industry. From the “progressive disruptor” to the “comfort seekers,” Charlie Arnot, CEO of CFI, has studied these micro-communities. He knows who they listen to, and why — drawing a road map for alt-meat companies to build brand relationships with their end-users.…

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Ep. 206: New technology for HPAI detection 21:25

12 weeks ago21:25

21:25

As avian influenza continues to affect the poultry industry – as well as dairy cows and other mammals like cats and even seals – researchers are developing a hand-held device that can detect the virus that causes bird flu in the air in minutes with a success rate of 90%. Dr. Rajan Chakrabarty at Washington University in St. Louis, is leading a team of scientists that previously created an electrochemical capacitive biosensing (ECP) device to detect the virus that spread COVID-19 five years ago. The current goal is to shorten the time to confirm bird flu in such places as poultry barns, farms and commercial hatcheries. He also tells MeatingPod that the team plans to develop an ECB that simultaneously senses multiple types of viruses in the air with the same level of effectiveness.…

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From the vault: Advancing the Salmonella challenge 33:55

13 weeks ago33:55

33:55

With current USDA rules on Salmonella in frozen and raw poultry products, the fight to combat microbial infection also is being waged on the hatchery level using research that ultimately could protect humans from some biological invasions. Dr. Margie Lee from the Virginia-Maryland College of Veterinary Medicine is involved in groundbreaking research on how the chicken microbiome allows chicks to fight off Salmonella after they hatch in a concept called competitive exclusion. Dr. Lee offers insights into how these findings are advancing the cause against Salmonella and how a seminar on earthworms sparked the concepts that ultimately could better protect other species by monitoring microbiome conditions.…

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From the Vault: Food Safety & Profitability 19:38

15 weeks ago19:38