The AMSA Achievement Award was established in 1992 and is designed to recognize and foster development of young AMSA members who have demonstrated significant scientific skills in muscle foods research and technology that contribute to the animal products industry and the AMSA.

The 2007 AMSA Achievement Awards are sponsored by Burke Corporation, Nevada, Iowa and Cryovac Sealed Air Corporation, Duncan, South Carolina.

Robert Delmore | Gretchen Hilton | Chris Kerth

Robert Delmore

Dr. Robert (Bob) J. Delmore was raised in Southern California. His introduction to agriculture began with horses and later through FFA where he showed sheep and cattle. While attending Los Angles Pierce College, he began working at a small custom meat shop. Bob received his B.S. from California Polytechnic State University–San Luis Obispo in Food Science in 1991, while serving as the University Meat Lab Manager. He pursued his M.S. at the University of Nebraska–Lincoln, working with Dr. Roger Mandigo. His master’s research focused on by-product utilization in processed meats; he graduated in 1993. Bob received his Ph.D. from Colorado State University in 1998 under the supervision of Drs. Glenn Schmidt and John Sofos. While completing his doctorate work, Bob, once again, managed the university meat facilities. His research included investigation of microbial interventions and meat color stabilization.

In 1998, following completion of his Ph.D., Bob joined Clougherty Packing Company (Farmer John), a vertically integrated pork processor as Quality Assurance Manager. Bob quickly advanced to Director of Quality Assurance and to Vice President of Technical Services in 2000. Most recently, Dr. Delmore joined the faculty of Cal Poly as an associate professor, in part, to help expand its meat science program. Dr. Bob Delmore has a great passion for and dedication to the meat industry. He has combined very significant industry experience with a highly regarded approach to teaching and research through his student work at Cal Poly, University of Nebraska, and Colorado State, as well as his industry experience with Clougherty Packing. He is an outspoken, enthusiastic supporter of meat science who is dedicated to working with the meat industry through organizations, such as the American Meat Science Association and the National Meat Association. Bob is married to Dr. Lynn Graves Delmore, also a well-known meat scientist. They are the proud parents of two lovely girls, Ainsley (3) and Tessa (1).

Gretchen Hilton

Dr. Gretchen Hilton is an assistant professor in the Department of Animal Science at Oklahoma State University, where she conducts research, teaches undergraduate and graduate courses in meat science, and coaches the meat judging team. Gretchen grew up in Olney, Texas, on the family farm and ranch. She became involved with intercollegiate meat judging at Texas Tech and knew after her experience on the meat judging team that she would pursue a career in meat science. Gretchen earned her bachelor’s degree in 1994 from Texas Tech University, a Master of Science degree in 1996 from Colorado State University, and a Ph.D. in Animal Science with emphasis in meat science from Texas Tech in 2000.

Gretchen’s research program focuses on methods to predict and improve red meat quality. She is currently researching the application of infrared thermography to predict meat tenderness. Gretchen worked to improve market share of lamb and goat by developing ready-to-eat products. She was part of a team that obtained a patent for the use of high-voltage middle meat electrical stimulation. She also has conducted several research projects evaluating cow meat palatability and developing methods to predict cow meat palatability. Gretchen has been recognized as an outstanding mentor, advisor, and teacher. She always strives to challenge students’ minds and push them to achieve their goals through commitment and hard work. Gretchen is co-advisor to the OSU Meat Science Association, coaches the OSU meat judging team and employs several undergraduates interested in meat science. Gretchen has been a professional member of AMSA for seven years and has served on several committees. She was instrumental in development of many of the student activities at RMC, such as the Quiz Bowl and Taste of RMC.

Chris Kerth

Dr. Chris Kerth was raised on a cattle and wheat farm near Collyer, Kansas. He began showing steers and pigs in 4-H when he was eight years old and excelled in showmanship competition. By the time he was 13, Chris had purchased his first purebred Simmental heifer and soon began showing purebred heifers and bulls at county fairs, state fairs and expos, and eventually at regional and national shows. He used the proceeds from seedstock bull sales to finance his college education. While showing purebred Simmentals, Chris met Dr. Michael Dikeman and later became his advisee while pursuing his B.S. degree at Kansas State University. The influence of Drs. Dikeman, Hunt, Kastner, and Kropf, along with his family experience cutting meat and a summer internship with Monfort Pork in St. Joseph, Missouri, eventually led him to Dr. Boyd Ramsey at Texas Tech University. Under the direction of Dr. Ramsey and Dr. Mark Miller, Chris received his M.S. and Ph.D. degrees at Texas Tech. While in graduate school, he spent several summers and spring breaks working at the USDA Meat Animal Research Center in Clay Center, Nebraska, learning new laboratory techniques.

In 1999, Chris joined the faculty of the Animal and Dairy Science Department at Auburn University, his research at Auburn has focused on the impact of animal nutrition on meat quality and consumer acceptability, most recently using forage-finished beef as a model. A member of the AMSA since 1993, Chris has served on numerous AMSA committees, along with the editorial board of the Journal of Animal Science and is currently serving a term as Associate Editor for the JAS Animal Products Section. Most recently Chris served as Associate Editor for the meat science text Handbook of Meat Poultry & Seafood Quality.” Chris enjoys spending time with his wife, Lesli, and their 3-year-old son, Nathan.