Joe Sebranek Click here to view the presentation (Flash Viewer Required) The AMSA Distinguished Research Award was established to recognize members with outstanding research contributions to the meat industry. The recipient of the 2005 AMSA Distinguished Research Award—Dr. Joseph Sebranek. |
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Joe Sebranek, as one of his nominators wrote, “is one of the best known meat scientists in the US, due, in part, to his great teaching reputation—both in class and through short courses—and to his highly respected expertise in meat research.”
Dr. Joseph Sebranek joined Iowa State University faculty in 1975 in the departments of animal science and food science and human nutrition. His responsibilities included research and teaching meat science and meat processing.
Early in his career, Joe’s efforts focused on meat curing, but quickly expanded to cryogenic freezing, packaging systems, protein gelation and equipment design. In 1989, he received two patents for a meat grinder/bone chip removal system that continues to be a commercial success today.
His research expertise is in great demand. Joe spent 12 months as a visiting scientist with the USDA Eastern Regional Research Center from 1982 to 1983, where he investigated the kinetics of nitrite reactions in the presence of sodium chloride and demonstrated that nitrite conversion to nitric oxide is catalyzed by the chloride ion. This critical discovery has led to industry’s ability to reduce salt levels in cured meats.
More recently, Joe has expanded his research scope with work on ingredient functionality in meat systems and on the development of analytical methods. His work with the protein combustion method qualified this method for AOAC approval as an official method for determining crude protein in meat. The study was recognized by AOAC International with the Collaborative Study of the Year Award in 1992.
Joe’s research, most recently, has focused on food safety and his work has involved the study of ingredients and processes that may be used to control pathogens on processed meats. Additional work has demonstrated the advantages of irradiation for high-temperature postmortem aging of beef and for pathogen control in dry sausage.
Joe is a prolific author with 99 refereed research articles, 58 abstracts and one book now in its third edition, and an extensive list of book chapters, extension publications and other articles. He continues to write a monthly column, which is highly demanded and highly regarded, for Meat Processing magazine.
He has guided 35 MS and 18 PhD students to their own careers in meat science. And Joe is a world traveler, invited to consult with industry and research institutes in Taiwan, Korea, Europe and Mexico.
AMSA recognized Joe’s talents and leadership with the meat processing award in 1986 and the distinguished teaching award in 1995. He served as the organization’s president from 2002 to 2003. Iowa State University presented him with its highest honor, the University Professorship Award, and Joe was named an IFT Fellow in 2004. Joe was recently recognized by the American Society of Animal Sciences with their 2005 research award.
Joe is indeed a worthy recipient of the 2005 AMSA Distinguished Research Award. Congratulations on an award well deserved.
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