The Meat Processing Award

Mac Orcutt


AMSA has announced that Mac Orcutt is the recipient of the 2017 Meat Processing Award.  The award is sponsored by Smithfield Foods, Inc.  Dr. Orcutt will be honored at a special awards banquet at the AMSA 70th Reciprocal Meat Conference on Tuesday, June 20, 2017 in College Station, Texas. 

For over thirty years, Dr. Mac Orcutt has used his expertise to advance meat science and meat processing across the globe. His first industry position with was Viskase Corporation where he served as a Senior Scientist for 10 years. In this position, he trained meat industry personnel in the U.S., Americas and Asia. He was director of their Food Science Institute and was involved in meat processing schools for both industry and academia.

Orcutt has also worked for Central Soya, Solae, LLC, and DuPont. He is currently working for Solvaira Specialties and is helping lead their clean label research and product development efforts. During his many years in industry, he worked to provide soy ingredient and meat product development expertise and became one of the go-to-people for both university and industry personnel when troubleshooting meat processing related problems. Dr. Orcutt commercialized new structured vegetable protein ingredients; created unique intact meat-like food products, utilizing invented structured vegetable protein; co-authored eight structured vegetable protein ingredient patents; and co-developed and commercialized a “Better-for-You” beef patty that was given an American Heart Association symbol of approval.

“Dr. Orcutt is certainly a specialist in the field of meat processing, specifically in the area of functional ingredients and their impact on product quality and safety,” Dr. Benjy Mikel said in his letter of support for Orcutt. “Over the years, Mac has demonstrated all the characteristics deemed as key to previous winners of this award: creative ability in process applications, adherence to sound scientific concepts and principles, inventions significant to the meat industry, activities that give back to the profession, and service to the meat industry!”

For the past three years, Dr. Orcutt has had an Academia Appointment as an Adjunct Teaching Professor at Oklahoma State University providing undergraduate and graduate food and meat science class instruction

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