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| Monday, June 19, 2006 |
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| Opening General Session |
   | 8:00:00 | Opening General Session |
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| International Award Lecture |
  | 10:30:00 | International Award Lecture |
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| Control of Salmonella in Meat and Poultry |
| 12:45:00 | Understanding Human Health Burden of Salmonella from the Meat Supply |
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| Meat Biotechnology- Applications in Pork Quality |
| 12:45:00 | The Swine Genome Sequencing Project |
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| Control of Salmonella in Meat and Poultry |
| 13:30:00 | Pre-Slaughter Control of Food-Borne Bacterial Pathogens in Poultry without Antibiotics |
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| Meat Biotechnology- Applications in Pork Quality |
| 13:30:00 | Current Genetic Tools for Meat Quality Improvement |
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| Control of Salmonella in Meat and Poultry |
| 14:00:00 | Performance Standards for Meat and Poultry: Present and Future |
| 14:30:00 | Salmonella Interventions for Swine |
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| Meat Biotechnology- Applications in Pork Quality |
| 14:30:00 | Muscle Targeted Growth Promotants |
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| Control of Salmonella in Meat and Poultry |
| 15:30:00 | Salmonella Interventions for Beef |
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| Meat Biotechnology- Applications in Pork Quality |
| 15:30:00 | Management Practices and Meat Quality |
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| Control of Salmonella in Meat and Poultry |
| 16:00:00 | Multi-Drug Resistant Salmonella |
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| Meat Biotechnology- Applications in Pork Quality |
| 16:00:00 | Processor Perspectives on Current and Future Trends in Meat Quality |
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| Tuesday, June 20, 2006 |
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| Reciprocation Sessions |
| 8:00:00 | Animal Handling Issues for Beef |
| 8:00:00 | Critical Factors of Process Control in Ready-to-Eat Manufacturing |
| 8:00:00 | Dietary Modification to Improve Pork Quality |
| 8:00:00 | Emerging Disease and Food Defense Issues |
| 8:00:00 | Media Skills for Meat Science Professionals |
| 8:00:00 | Natural Ingredients for Cured and Smoked Meats |
| 10:00:00 | Animal Handling Issues in the Pork Industry |
| 10:00:00 | Dietary Modification to Improve Beef Quality |
| 10:00:00 | Financial Management Skills for Young Professionals |
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| Wednesday, June 21, 2006 |
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| The Hype from Hollywood: Tinseltown's Latest Assault on the Meat Industry |
| 6:30:00 | The Hype from Hollywood: Tinseltown's Latest Assault on the Meat Industry |
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| Product Development, Processing, Meal Solutions and Packaging |
| 8:00:00 | Trends Driving Consumer Meat Preferences |
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| Quality Assessment Determination |
| 8:00:00 | Quality Assessment Instrumentation for the Pork Industry |
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| Product Development, Processing, Meal Solutions and Packaging |
| 8:30:00 | Meeting Consumer Needs through Reasearch and Design |
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| Quality Assessment Determination |
| 8:45:00 | Implementation of Video Image Analysis Technology for Beef Grading Augmentation |
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| Product Development, Processing, Meal Solutions and Packaging |
| 9:00:00 | Technical Challenges for Processed Meat and Meal Solutions |
| 9:30:00 | National Meat Case Study |
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| Quality Assessment Determination |
| 9:30:00 | ASTM F10 Committee on Livestock, Meat and Poultry Electronic Evaluation Systems |
| 10:15:00 | USDA Approval of Beef Grading Augmentation Systems |
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| Update on Modified Atmosphere Packaging of Fresh Meat |
| 10:30:00 | GRAS Approval Status of Carbon Monoxide for Meat Packaging |
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| Quality Assessment Determination |
| 11:00:00 | Branded Beef for White Table Cloth Restaurants |
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| Update on Modified Atmosphere Packaging of Fresh Meat |
| 11:00:00 | Applications of Low Oxygen Carbon Monoxide Packaging for Meat |
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| Quality Assessment Determination |
| 11:30:00 | 2006 National Beef Tenderness Survey |
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| Update on Modified Atmosphere Packaging of Fresh Meat |
| 11:30:00 | New Developments and Future Needs in Fresh Meat Packaging |
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