AMSA RMC 2012 - RMC Proceedings
If you are asked to enter a password to view the recordings please use RMC2012.
Keynote Presentations:
Monday, June 18 - General Keynote Presentation
Sponsored by Cargill, Inc. and RDI Foods
Session webcast co-sponsored by Elanco Animal Health and the American Society of Animal Science
Session proceedings recording Funded by The Beef Checkoff
Why We Get Fat: Adiposity 101 and the Alternative Hypothesis of Obesity - Gary Taubes, Author
Recording Presentation Article
Tuesday, June 19 - Keynote Presentation
Sponsored by Elanco Animal Health
Session webcast co-sponsored by Elanco Animal Health and the American Society of Animal Science
Session proceedings recording Funded by The Beef Checkoff
Delivering High Quality Meat Proteins to the Changing Diet of a Growing Population – Phillip Minerich, Ph.D., Hormel Foods Corporation Services, LLC
Recording Presentation
Wednesday, June 20 - International Lectureship Award Presentation
Sponsored by Solae, LLC.
Session webcast co-sponsored by Elanco Animal Health and the American Society of Animal Science
Session proceedings recording Funded by The Beef Checkoff
History and Language of International Meat Cutting- International Lectureship Award Winner – Howard Swatland, Ph.D., University of Guelph
Recording Presentation Article
Concurrent Technical Sessions:
Session Webcast sponsored by Elanco Animal Health and the American Society of Animal Science
Session proceedings recording Funded by The Beef Checkoff
Concurrent Technical Session I – Diet and Health
The Role of Protein in Weight Management: A Biochemist’s Perspective - Elaine Krul, Ph.D., Solae, LLC.
Presentation Article
Evidence Supporting a Diet Rich in Protein to Improve Appetite Control, Satiety, and Weight Management across the Lifespan - Heather Leidy, Ph.D., University of Missouri
Recording Presentation Article
Concurrent Technical Session II – Genetics and Management
Animal Breeding, Management and Technology to Efficiently Increase Productivity, Meat Yield, and Meat Quality of Cattle - Michael Dikeman, Ph.D., Kansas State University
Recording Presentation Article
Incorporating DNA Information into EPDS for Angus Cattle and Potential for other Breeds - Matt Spangler, Ph.D., University of Nebraska-Lincoln
Recording Presentation Article
Swine Nutrition and Management Systems that Alter Productivity and Carcass Traits - Mike Tokach, Ph.D., Kansas State University
Recording Presentation Article
Application of Modern Genetic Technologies to Improve Efficiency of Pig Production and Pork Quality - Andrzej Sosnicki, Ph.D., PIC
Recording Presentation Article
Concurrent Technical Session III – Beef Quality: Marbling Development
Session funded by the Beef Checkoff
Relevance of Marbling to the Beef Industry - John Stika, Ph.D., Certified Angus Beef, LLC
Recording Presentation Article
Effects of nutrition and Management During the Stocker Phase on Marbling Score and Quality Grade - Clinton Krehbiel, Ph.D., Oklahoma State University
Recording Presentation Article
Role of Fatty Acids in Enhancing Marbling Development - Bradley Johnson, Ph.D., Texas Tech University and Stephen Smith, Ph.D., Texas A&M University
Recording Presentation Article
Concurrent Technical Session IV – Food Safety
Session sponsored by PURAC
Understanding the Public Health Significance of Salmonella - Betsy Booren, Ph.D., American Meat Institute, AMI Foundation
Recording Presentation Article
Understanding the Risk of Salmonella Contamination in Beef - Dayna Harhay Ph.D., U.S. Meat Animal Research Center, USDA, Agricultural Research Service
Recording Presentation
Controlling Pathogens During Poultry Processing - Shelly McKee, Ph.D., Auburn University
Recording Presentation Article
Concurrent Technical Session V – Muscle Biology
MicroRNA: Small RNAs that have a Big Impact on Skeletal Muscle Development and Growth - Tara McDaneld, Ph.D., USDA/ARS U.S. Meat Animal Research Center
Recording Presentation Article
Effects of Fetal Programming on Skeletal Muscle Growth - Kimberly Vonnahme, Ph.D., North Dakota State University
Recording Presentation Article
The Myogenic Satellite Cell: Discovery, Function, and Recent Advances in Understanding its Role in Growth and Development - Douglas McFarland, Ph.D., South Dakota State University
Recording Presentation Article
Concurrent Technical Session VI – New Ways of Thinking and the Future of Processed Meats
Session sponsored by Solae, LLC
New Thoughts around Protein Water Interactions in Processed Meats - Tyre Lanier, Ph.D., North Carolina State University
Recording Presentation Article
Consumer Insights and Where they are Driving Processed Meats in the Future - Janet Riley, American Meat Institute
Recording Presentation Article
Safety of Alternatively Cured Meats - Stephen Quickert, Kraft Foods / Oscar Mayer
Recording Presentation Article
Innovative Process and Formulation Technologies - David Hull, Ph.D., Marel Meat Processing Inc.
Recording Presentation Article
Concurrent Technical Session VII – Food Wastes ad Global Perspectives
Session sponsored by Smithfield Foods, Inc.
Food Waste and Global Population Dynamics - Brian Smith, Ph.D., Hawkins, Inc.
Recording Presentation Article
Waste Not, Want Not: An Overview and Combating Food Losses and Food Waste - J. Brad Morgan, Ph.D., Pfizer Animal Health
Recording Presentation Article
Solutions to Global Food Security: Reducing Post-Harvest Food Losses - William B. Mikel, Ph.D., Mississippi State University
Recording Presentation Article
Hot Topics Sessions
Session Sponsored by Pfizer Animal Health
USDA’s New Shiga Toxin-Producing Escherichia coli Policy- James Hodges, American Meat Institute
Recording Presentation Article
The Science of Religious Slaughter- Joe Regenstein, Ph.D., Cornell University
Recording Presentation Article
Reciprocation Sessions:
Cutting for Internal and External Customers– Elevating Your Product Presentation- Amy Steward, Tyson Foods, Inc. and Jason Behrends, Ph.D., Tyson Foods, Inc.
Presentation
Understanding Teaching and Serving Today's Students - Erika Offerdahl, Ph.D., North Dakota State University
Presentation
Process/Globalization of Meat Products - Gary Dunlap, Keystone Foods
Presentation
Finding a Rewarding Career: It’s More Than a Job - Gregory Lardy, Ph.D., North Dakota State University
Sponsored by AMSA Student Membership
Presentation
Defining Critical Parameters in Validation Studies - Stephen Quickert, Kraft Foods / Oscar Mayer
Sponsored by Elanco Animal Health
Presentation
Techniques in Microscopy for Use in Muscle Physiology Research - Pawel Borowicz, Ph.D., North Dakota State University
Recruiting Challenges of Minorities Entering the Meat Industry - Lyda Garcia, Ph.D., Texas Tech University
Sponsored by Cargill
Presentation
Beef in an Optimal Lean Diet (BOLD) - Bridget Wasser, National Cattlemen's Beef Association
Sponsored by North Dakota Beef Commission
Presentation
Guidelines for Validation – Small and Very Small Processors - Mindy Brashears, Ph.D., Texas Tech University and James Dickson, Ph.D., Iowa State University
Presentation- Brashears Presentations-Dickson
Dietary Sulfur for Cattle Performance and Meat Quality - Stephanie Hansen, Ph.D., Iowa State University
Presentation
The Salmonella Initiative Program (SIP)-What’s Happening and Why - William “Bill” Shaw, Jr., Ph.D., USDA/FSIS/OPPD
Campylobacter -Shelly McKee, Ph.D., Auburn University
Sponsored by the Cargill
Presentation Article
Degree of Doneness - Food Safety Research - Steve Larsen, Ph.D., National Pork Board
Sponsored by the National Pork Board
Presentation
Peer Review Best Practices - Rupal Malde, Food Science, Elsevier Limited
Presentation
Harnessing the Full Potential of Meatscience.org- Janeal Yancey, Ph.D., University of Arkansas
Pork Fat and Pork Fat Quality Measures - Dennis Seman, Ph.D., Kraft Foods
Sponsored by the National Pork Board
Presentation
Pork Lean Equation -David Meisinger, Ph.D., U.S. Pork Center of Excellence, Iowa State University
Sponsored by the National Pork Board
Presentation
Teaching Methodologies - J. Chance Brooks, Ph.D., Texas Tech University and Robert Delmore, Ph.D., California Polytechnic State University
Presentation
Food Safety Inspection Service (FSIS) Policy Update - William “Bill” Shaw, Jr., Ph.D., USDA/FSIS/OPPD
Water and Fat Binding in Processed Meats - Tyre Lanier, Ph.D., North Carolina State University
Presentation
Feeding Distiller Grains to Swine/Pork Fat Quality/Bacon Quality - Mike Tokach, Ph.D., Kansas State University
Sponsored by the National Pork Board
Presentation
Reducing Sodium - Lynn Knipe, Ph.D., The Ohio State University
Presentation
Internship Opportunities - Collin Corbin, Texas Tech University, Alexandra Christiansen, Kansas State University and KatieRose McCullough, Texas Tech University
Sponsored by the AMSA Student Membership
Presentation-Corbin Presentation-Christiansen
Enhancing Learning in the International Arena- Steven Lonergan, Ph.D., Iowa State University
Sponsored by the AMSA Student Membership
Presentation
BBQ Boot Camp - Eric Berg, Ph.D., North Dakota State University; Paul Berg, Ph.D., North Dakota State University; Robert Maddock, Ph.D., North Dakota State University; Ashley Lepper, North Dakota State University and Austen Germolus, North Dakota State University
Sponsored by North Dakota Beef Commission; North Dakota Pork Council; North Dakota Lamb and Wool Producers; Northern Plains Distributing; Cloverdale Foods; Excalibur Seasonings and NDSU Department of Animal Sciences
Optical Properties of Meat - How Microstructural Refraction and Reflection Affect Meat Color - Howard Swatland, Ph.D., University of Guelph
Presentation Article
Emerging Food Safety Issues - Betsy Booren, Ph.D., American Meat Institute, AMI Foundation
Sponsored by Cargill
Presentation
Abstracts
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