AMSA members will head to “Big Red Country” where they will be hosted by the University of Nebraska and ConAgra Foods at the AMSA 68th Reciprocal Meat Conference (RMC) June 14-17, 2015.Steve Jones(U. Nebraska) and Larry Quint (ConAgra Foods) are leading the host committee and will be rolling out the red carpet to attendees from all over the world. The bulk of the meeting will be held at the recently renovated Cornhusker Marriott as well as the University of Nebraska-Lincoln hosting a full day of interactive and hands-on reciprocation sessions on campus. The host and RMC planning committees will be preparing a variety of pre and post RMC workshops for RMC attendees as well. The AMSA 68th RMC features an interactive program which is tailored to bring attendees the very best and inspiring educational experience.
Beef Flavor Symposium Speakers Announced
AMSA is pleased to announce that, Drs. Rhonda Miller, Chris Kerth, Jerrad Legako, Chance Brooks and Dale Woerner, will be the featured speakers in the AMSA 68th Reciprocal Meat Conference (RMC) Beef Flavor symposium, on Monday, June 15. This session, Funded by the Beef Checkoff, is designed to provide a background into the science behind the research on beef flavor as well as the consumer research that has been conducted.
Overview of why flavor research is important to consumers: Recent research has established relationships between consumer acceptance, descriptive sensory attributes of flavor, juiciness and tenderness, volatile aromatic compounds, and meat chemical components. Dr. Rhonda Miller, Professor at Texas A&M University, will discuss the results from three major projects that have examined these relationships in light and moderate to heavy beef eaters. Additional information on beef flavor drivers for millennial’ s that are either light or moderate to heavy beef eaters compared to non-millennial’ s will be presented.
Basic Science of beef flavor: Beef flavor is made up of basic tastes, mouthfeel, and aromas with aromas being the most diverse and complex. These aromas are a result of the volatile compounds generated from thermal degradation of lipids, the Maillard reaction, related processes and their interactions. In this presentation Dr. Chris Kerth, Associate Professor at Texas A&M University and Dr. Jerrad Legako, Assistant Professor at Utah State University will discuss the factors that are involved in the generation of flavor contributing compounds and the resulting impact on beef flavor as it relates to trained and/or consumer flavor panels.
Pre and Post-harvest factors that affect beef flavor: With funding from the Beef Checkoff, Texas Tech University and Colorado State University have completed multiple studies aimed at clarifying the relationships between beef flavor desirability and meat composition. Dr. Dale Woerner, Assistant Professor at Colorado State University and Dr. Chance Brooks, Associate Professor at Texas Tech University will share with attendees the identified strong relationships between the chemical composition of beef and individual flavor attributes and consumer preferences for beef flavor.
Implications of Growing Social Interest in How Meat is Produced in the U.S.
AMSA is pleased to announce that, Drs. Ted Schroeder, Gary Smith, and Eric Berg, will be the featured speakers in the AMSA 68th Reciprocal Meat Conference (RMC) Implications of Growing Social Interest in How Meat is Produced in the U.S. symposium, on Monday, June 15. This session is designed to elevate awareness and initiate focused discussion on how RMC attendees can most effectively understand and respond to growing public interest in how meat is produced, processed, and marketed within the U.S.
- Economic Implications of Growing Social Interest in How Meat is Produced in the U.S.: Amazing strides have been made in increasing production efficiency and providing low cost food products to consumers. However, this does not always fully align with all consumer preferences. In an affluent society, with low cost food, consumers develop perceptions and preferences regarding food products that can create conflict and uncertainty. Contested social issues, food labeling, and food regulation debates result. Policy tends to mimic public sentiment in a crude and imperfect way. However, policies must be made with consistent careful assessment of economic and social consequences. Join us as Ted Schroeder, Ph.D., Professor from Kansas State University discusses what this means for the U.S. meat industry and the challenge that these different supply chains might face.
- Pre-Harvest (Animal Production) Implications Of Growing Social Interest in How Meat Is Produced in the U.S.: Gary Smith, Ph.D., visiting Professor at Texas A&M University and Colorado State University will discuss with attendees the growing U.S. and global public interest in where, how, and by whom animals that ultimately yield or generate meat, poultry, eggs and/or milk are raised and sustained during their productive lives. Historically, farmers/ranchers raised or produced whichever meat-animals they had, under whatever circumstances they could control, and sold them to largely non-discriminating buyers. Now, producers must make decisions regarding which, if any, of current prevalent desires among potential customers/consumers is a whim, a fad or a likely-to-continue trend side from how much of such a product should be offered.
- Post Harvest (Meat Science) Implications of Growing Social Interest in How Meat is Produced in the U.S.: There is a growing separation in knowledge between modern agriculture producers and food consumers. Part of this separation is driven from the fact that most food consumers in the U.S. do not live in rural areas or have an agricultural background. With the American population moving farther away from agriculture, basic agriculture knowledge is now lacking for most Americans. As major issues affecting production agriculture and future sustainability becomes mainstream topics of discussion, it is important that consumers know the role agriculture has in their everyday lives. Dr. Eric Berg, Professor at North Dakota State University will present tips for engaging consumers (aka foodies) in conversation about modern meat production, processing, consumption, and nutritional value. He will draw upon data collected from over 6,500 attendees of the NDSU BBQ Boot Camp.
Nina Teicholz and Mary Ann Binnie to Lead the AMSA Diet and Health Session at RMC
AMSA is excited to announce that Nina Teicholz and Mary Ann Binnie will engage attendees in an in-depth discussion on Diet and Health at the AMSA 68th RMC. Come to this session on June 17th in Lincoln, Nebraska to gain the tools to intellectually and scientifically defend red meat.
- The Big Fat Surprise: Investigative journalist Nina Teicholz is the New York Times bestselling author of The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet. A reporter for National Public Radio for years, covering Washington D.C. and Latin America, she has also written for Gourmet Magazine, Men’s Health, The New Yorker, The Economist, The New York Times, The Washington Post, and Salon, among other publications. In addition, she served as the associate director for the Center for Globalization and Sustainable Development at Columbia University. Teicholz studied biology at Yale and Stanford Universities and earned a master’s degree from Oxford University.
- Investigative journalist Nina Teicholz reveals the unthinkable: that the saturated fats in meat are not, after all, bad for health. She took a nine-year dive into nutrition science, unearthing all the original studies that had been used to "prove" the idea that saturated fats cause heart disease. In the process, she discovered a tale of weak science, politics, bias, and nutrition policy gone wrong. Two recent meta-analyses by top scientists in the field have confirmed her findings on saturated fat, meaning that meat has for decades been unfairly condemned. Learn the story of the personalities, politics, and institutions that for half a century have derailed nutritional policy, on not only saturated fats, but also cholesterol and all dietary fats.
- Red Meats: High time to Recognize Their Value in a Healthy Diet: Mary Ann Binnie is Manager of Nutrition and Food Industry Relations with the Canadian Pork Council. In this role, she leads the Council’s nutrition strategy and communications, which includes health professional partnerships, nutrition advocacy and technical affairs. In 2011, Ms. Binnie became Chair of the IMS Human Nutrition and Health Committee and Chaired the last IMS Prize Committee. She is President-Elect for the Canadian Meat Science Association and was the Canadian liaison with the American Meat Science Association. Ms. Binnie is a professional home economist and has held various executive positions on numerous professional associations.
- Growing evidence suggests recommendations to reduce red meat consumption are misguided and may have unintended health consequences. Within a landscape of increasingly large amounts of processed, refined foods being consumed, dwindling cooking skills and increasing rates of chronic disease, it’s time we recognize that diets which include lean red meats are associated with positive health outcomes.
AMSA 68TH RMC Processed Meats Symposium to Discuss Processor's Challenges in Addressing New Market/Customer Demands
AMSA is pleased to announce that, Joseph Sebranek, Iowa State University; Kevin Myers, Hormel Foods Corporation; and Jeff Sindelar, University of Wisconsin-Madison will be the featured speakers in the AMSA 68th Reciprocal Meat Conference (RMC) Processed Meats Symposium, on Monday, June 15. The three-part processed meats speaker series will focus on processor's challenges in addressing new market/customer demands.
- Overview of Functional Non-Meat Ingredients in Meat Processing: The Current Toolbox: The non-meat ingredients that are traditionally used in processed meats create the unique and distinctive properties that are expected of the many different processed meat products on the market. The non-meat ingredients provide very critical functional contributions to processed meats. However, the increasing consumer demand for shorter, simpler, easier-to-understand ingredient statements is providing motivation for processors to reduce, substitute or even eliminate some of the traditional non-meat ingredients. Dr. Joseph Sebranek, Charles F. Curtiss Distinguished at Professor at Iowa State University, will discuss the role of some of the critical non-meat ingredients used for processed meats to provide a reminder of the challenges processors face when considering product changes.
- Matching Future Processed Meat Items with Changing Consumer Demands: Dr. Kevin Myers, Vice President of Research & Development at Hormel Foods Corporation, will be addressing consumer perceptions of processed meats and the recent trends of purchase behavior of various age segments of the population. Dr. Myers will also discuss future consumer trends in natural, organic, and other types of "clean label" products.
- Impacts of Removing Functional Ingredients in Meat Products and Exploring Possible Alternatives: New market and consumer demands for further processed products have resulted in a new set of “rules” impacting product performance and potentially safety. A deeper understanding of functional compounds while adhering to a limited number of them available for use have created both challenges and opportunity for the meat industry. In this session Dr. Jeff Sindelar, Associate Professor/Extension Meat Specialist at the University of Wisconsin-Madison, will review functional ingredients commonly used for improving quality, safety, and economical properties while discussing alternative ingredients and approaches for removal or replacement.
AMSA Announces Wednesday Featured Keynote Speaker
AMSA is pleased to announce that Ronnie Green, Ph.D., with the University of Nebraska-Lincoln will be the featured Wednesday speaker at the AMSA 68th Reciprocal Meat Conference (RMC) this June. Dr. Green, a marketing and advertising expert, is considered one of the nation’s top experts in multicultural marketing and consumer trends. Dr. Green’s presentation will focus on “Growing a Healthy Future: Perspectives on the Livestock and Meat Industries." The 35-year period ahead offers huge opportunities and challenges in sustainably meeting the nutritional and health demands of a growing global population which will be increasingly urbanized, live higher on the socioeconomic scale, and include a considerably larger number of consumers of animal protein.
AMSA 68th RMC Opening Keynote Speaker Announced
AMSA is pleased to announce that Kelly McDonald with McDonald Marketing will be the opening keynote speaker at the AMSA 68th Reciprocal Meat Conference (RMC) this June. Kelly, a marketing and advertising expert, is considered one of the nation's top experts in multicultural marketing and consumer trends. Now more than ever, it's critical to form a connection with customers, whether that's a rational, emotional or cultural connection. But how do you form a connection with someone who is completely different from you? Break through barriers to connect in a meaningful way, whether it's gender, age, life-stage, race, ethnicity or communication preferences, you need to build trust and differentiate yourself from your competition. So make sure to join us June 15th in Lincoln, Nebraska for this high energy session as Kelly engages attendees, and helps them to better understand the consumers they are trying to reach and how to craft the information they are trying to share.
RMC 2015 Video