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AMSA RMC 2016 - Monday RECIPROCATION Sessions

1:00-2:00 pm Reciprocation Sessions:

Highly Pathogenic Avian Influenza - Lessons Learned
Room 100,
C.J. Davidson Conference Center, UC

  • Moderator: Clinton Rowe, Perdue Foods, LLC
  • One of the largest animal health outbreaks in the history of the poultry industry occurred in 2015, Highly Pathogenic Avian Influenza (HPIA).  This outbreak has allowed us an opportunity to improve efforts in biosecurity and surveillance to prevent any future outbreaks and concerns to our industry.  Lessons learned will cover a history of the outbreak, current biosecurity programs and future outlook.
  • Speaker: Christine Alvarado, Ph.D., Associate Professor, Department of Poultry Science, Texas A&M University

Raw Pet Food Safety
Room 101-102,
C.J. Davidson Conference Center, UC

  • Moderator: Elizabeth Boyle, Kansas State University 
  • Josh Hasty will focus on the alarming volume of pet food and treat recalls and the current food safety measures in place to address those. He will also present current research on High Pressure Pasteurization in raw dog food. This session will wrap up with in-depth discussion on where there are gaps in knowledge currently and what needs to be addressed as we move forward.
  • Speaker: Josh Hasty, Graduate Student, Colorado State University

Value-Added Products with Small Ruminants
Room 103-104,
C.J. Davidson Conference Center, UC

  • Moderator: Lea Ann Kinman, Tarleton State University
  • Barbara Coty will discuss applying practical product development that is focused on small ruminants.  Highlighting adding value to lamb and goat products, based on local and national trends along with convenience.
  • Speaker: Barbara Coty, Scientist II, Jimmy Dean Research and Development, Tyson Foods, Inc.

Chairman Selected Oral Abstracts ePoster Presentations
Room 201, UC
     Co-Funded by the Beef Checkoff  
     Co-Sponsored by Merck Animal Health
 

  • Moderator: Carrie Garner, Tyson Foods, Inc.
  • ePoster Presentations:
  • ePoster #111 - Keelyn Hanlon, Texas Tech University
    • SALMONELLA PRESENCE IN MANDIBULAR, MESENTERIC AND SUBILIAC LYMPH NODES COLLECTED FROM SHEEP AND GOATS IN THE U.S.
  • ePoster #112 - Russ McMinn, University of Wisconsin
    • THERMAL INACTIVATION OF SALMONELLA AND LISTERIA MONOCYTOGENES IN BEEF PATTIES, CHICKEN PATTIES, CHICKEN TENDERS, AND HIGH-FAT FRANKFURTERS
  • ePoster #133 - Mathew Vaughn, Kansas State University
    • IMPACT OF FETAL SIZE ON MYOGENESIS AND PAX7+ PROGENITOR CELL POPULATIONS

Thermal Processing
Room 203-204, UC

  • Moderator: David Hayden, JBT
  • Ramesh Gunawardena will cover thermodynamic and heat transfer basics for processing food items with a review on application specific changes to operating parameters.
  • Speaker: Ramesh Gunawardena, Manger, Technology and Process Development, JBT

Project Management for New Product Development at Johnsonville – How to Increase Success Rate, Speed and Execution
Room 210, UC
  
Sponsored by Kemin Food Technologies

  • Moderator: Marcia Reeves, Tyson Foods, Inc.
  • Success of a New Product Development project at Johnsonville often depends on how well it is defined up front, as well as its execution.   Typical steps in project execution used by Johnsonville PM’s are constantly being improved to best accommodate the unique demands of operating within a consumer packaged goods “meat company” and our unique company culture.  Kevin Addesso will share insight on the steps needed for project completion and metrics that can be used to determine when success has been achieved.
  • Speaker: Kevin Addesso, Director, Research and Development, Johnsonville Sausage

History of Meat Science – Reflecting on the Past to Prepare Us for the Future
Recital Hall, Carr Education Building

  • Moderator: Bucky Gwartney, USDA
  • Come listen as we turn back the hands of time and learn from meat science legends how the meat science discipline has evolved over the years focusing on teaching, processed meats, extension and research. Come hear how things were done and the changes that have been made to get us where we are today and the milestones that have been accomplished along the way.  
  • Speakers: Melvin Hunt, Ph.D. Professor Emeritus, Kansas State University; Bob Rust, Professor Emeritus, Iowa State University and Gary Smith, Ph.D., Professor Emeritus, Colorado State University and Texas A&M University

Applying an Innovative Beef Cut Strategy
Room 101, Carr Education Building
          Funded by the Beef Checkoff

  • Moderator: Bryce Gerlach, Tyson Foods, Inc.
  • Increasingly, supply chain partners are searching for alternative cut options that will help their business rise above the competition. Bridgett Wasser and Dale Woerner will cover innovative and underutilized beef cuts that provide portion size and differentiation options to operators selling beef.  The session will also help attendees better understand beef’s versatility in order to respond to inquiries for cut or fabrication solutions.  Session attendees will leave equipped with tools to help them have meaningful conversations with their contacts.
  • Speakers: Bridget Wasser, Executive Director, Meat Science and Technology, National Cattlemen's Beef Association and Dale Woerner, Ph.D., Associate Professor, Department of Animal Sciences, Colorado State University

The Microbiology of Meat: The Fundamentals of What Makes it “Walk” and Can Make a Body Rumble!
Room 113, Carr Education Building

  • Moderator: Andrew Clarke, University of Missouri
  • This session will cover some of the basic fundamentals of meat microbiology and the impact of processing and packaging on the microbial ecology and safety of meats.  Guidance on how to interpret and understand microbial data from the numbers of colonies to the number of gene copies will be presented. 
  • Speaker: Lynn McMullen, Ph.D., Professor, Food Microbiology, Department of Agricultural, Food and Nutritional Science, University of Alberta

Are You Ready for Your Recall and You Will Have One?
Room 192, Carr Education Building

  • Moderator: Dennis Burson, University of Nebraska
  • Jody Swaim will present a review of what your written recall plan should include – both FDA and USDA-FSIS.  How and when recalls are triggered and what to expect when you have your recall.  Common sense tidbits to keep in mind when executing a recall based on experience from dealing with my own recalls while in industry as well as now assisting clients from the legal side.
  • Speaker: Jolyda Swaim, Principal, Law Firm of Olsson Frank Weeda Terman Matz PC
 

2:30-3:30 pm - Reciprocation Sessions

Using Stochastic Modeling Combating Listeria in RTE Meats
Room 100,
C.J. Davidson Conference Center, UC

  • Moderator: Stephen Quickert, Kraft Heinz Company
  • Using microbial modeling to combat Listeria in RTE meats has become an accepted practice, but it has some limitations.  Many of these limitations can be overcome to make the models more useful not only in product development, but also as a tool in HACCP.  Second generation modeling including stochastic techniques can dramatically increase model usefulness and application in RTE meats and also in other food safety areas.
  • Speaker: Dennis Seman, Ph.D., DL Seman Consulting LLC

Pet Food in 2016: Current Market Trends and a Look Ahead
Room 101-102,
C.J. Davidson Conference Center, UC

  • Moderator: Sydney Knobel-Graves, Nestle Purina PetCare
  • Lindsay Beaton will cover current pet food market trends in North America, as well as industry predictions on trends to come. Topics will include a high-level look at the North American pet food market landscape, the driving “pet humanization” trend, and several specific pet food categories, including organic/natural, freeze-dried/raw/fresh, and meat/alternative proteins.
  • Speaker: Lindsay Beaton, Managing Editor, Petfood Industry Magazine

Growth and Development of Small Ruminants and the Effects on Meat Quality
Room 103-104,
C.J. Davidson Conference Center, UC

  • Moderator: Andrea Garmyn, Texas Tech University
  • The growth and development of small ruminants are characterized by the physical and chemical composition changes, the importance of growth differences, and the factors influencing rates of growth and development. The quality and palatability of meat at different stages of growth for sheep and meat goats will be described in this session by Ken McMillin.
  • Speaker: Kenneth McMillin, Ph.D., Mr. and Mrs. Herman E. McFatter Endowed Professor of Animal Science, Professor of Meat Science, Louisiana State University Agriculture

Meta-Analysis of Pork Quality Changes Over the Past 20 Years
Room 201, UC
    Sponsored by the National Pork Board

  • Moderator: Loni Lucherk, Texas Tech University
  • In this presentation, Annette O'Connor discusses the results of a systematic review and meta-analysis evaluating changes in pork tenderness metrics from 1994 to 2014. The metrics evaluated were: Warner-Bratzler Shear Force, Slice Shear Force, Star Probe, pH, marbling, color (Hunter L* and Minolta L*) and sensory tenderness evaluation.
  • Speaker: Annette M. O’Connor, BVSc, MVSc, DVSc, FANZCVS, Professor of Epidemiology, Iowa State University

STUDENT SESSION: Preparing for Job Interviews: Tips, Tricks and Common Mistakes
Room 203-204, UC 
Sponsored by the AMSA Student Membership

  • Moderator: Dan Crownover, Texas Tech University
  • Do you ever wonder, “What are employers looking for in a job candidate?” Come find out. Learn what NOT to do as Julie Ruthenbeck and Brook Dickison cover the top resume writing mistakes and interview blunders. Then you will be provided with strategies to shine both on paper and in person.
  • Speakers: Julie Ruthenbeck, Director, Career Development, Angelo State University and Brook Dickison, Instructor, Curriculum and Instruction, Angelo State University

Sustainability How is it Defined?
Room 210, UC  
       Sponsored by JBS

  • Moderator: Chad Bower, University of Nebraska
  • The role of sustainability, what it means to our industry, our consumers, our customers and our ability to meet the global food challenge.
  • Speaker: Cameron Bruett, Corporate Affairs and Sustainability, JBS

Outcome of IARC's Review of Red and Processed Meats as Carcinogens
Recital Hall, Carr Education Building
      Sponsored by Smithfield Foods, Inc.

  • Moderator: Ron Jenkins, Innophos, Inc.
  • In 2015, the International Agency for Research on Cancer (IARC) convened a 22 member Working Group to review information concerning the role of red meat and processed meat with respect to human cancer hazards.  The Working Group concluded their efforts in October and released their conclusions using a standardized classification system employed by IARC.  Processed meat was classified as “carcinogenic in humans (Group 1)” and red meat was classified as probably carcinogenic to humans (Group 2A)”.  Andy Milkowski will discuss the process of how this happened.
  • Speaker:  Andrew Milkowski, Ph.D., Adjunct Professor, Meat Science, University of Wisconsin

Why Conduct Animal Welfare/Handling Audits and How They Fit into a Sustainability Program
Room 101, Carr Education Building

  • Moderator: Dan Hale, Texas A&M University
  • In this session David Meisinger will focus on the changes over the past fifteen years that have increased the need for food safety and animal handling audits. These new style audits in animal agriculture are all about continual improvement and are to be viewed as vehicles of positive change. Specific relationships of 3rd party oversight and verification programs to companywide sustainability programs will be explored.
  • Speaker: David Meisinger, Ph.D., Vice President of Sales, IMI-Global/Validus

University Meat Laboratory Collaboration and Revenue Models in Retail Production
Room 113, Carr Education Building  
Sponsored by Kemin Food Technologies

  • Moderator: Amanda McKeith, California State University-Fresno
  • It seems common for a meat lab or other university unit to, “lose money.”  Too often this is simply a miscommunication of expectations and accountability.  John Henson and Barney Wilborn will provide some various examples of how different universities distribute financial expectations, as well as some successes and failures to increase revenue and profit margins at the meat lab.
  • Speakers: John Henson, Ph.D., Professor, California State University-Fresno and Barney Wilborn, Meat Lab Manager, Auburn University

New Labeling Requirements for Single Ingredient Products
Room 192, Carr Education Building 

  • Moderator: Poulson Joseph, Kalsec, Inc.
  • Review of the requirements now in place for nutrition labeling of single ingredient products that include major cuts such as round steak, lamb shanks and chicken breast as well as ground or chopped products, and how to comply.  Also to be covered are what is exempt from this requirement, such as beef flank steak, beef ribs and chicken tenders or products intended for further processing, provided that the labels for these products bear no nutrition claims or nutrition information. 
  • Speaker: Jolyda Swaim, Principal, Law Firm of Olsson Frank Weeda Terman Matz PC
 

4:00-5:00 pm  -  Reciprocation Sessions

Using Microsoft Excel for Data Management and Analysis
Room 100,
C.J. Davidson Conference Center, UC
Sponsored by the AMSA Student Membership

  • Moderator: Kassandra McKillip, Kansas State University
  • Efficient data management is a critical step in maintaining data integrity and preparation for statistical analysis.  Microsoft Excel is a powerful, commonly available tool, which is well suited for this purpose in many experiments.  The session will address data management during data collection and preparation for statistical analysis, including functions that are particularly useful for these purposes.  The session will address data management during data collection and preparation for statistical analysis, including functions that are particularly useful for these purposes.
  • Speaker: Andy King, Ph.D., Research Food Technologist, Meat Safety and Quality Research Unit, U.S. Meat Animal Research Center

Pet Welfare Considerations to Gather Relevant Data from Cats and Dogs
Room 101-102,
C.J. Davidson Conference Center, UC

  • Moderator: Staci DeGeer, Nestle Purina PetCare
  • When we want to know if pets will enjoy eating a new ingredient in their diet or chewing a new treat, we have to ask the real experts:  cats and dogs.   But not any cat and dog, or in any condition, will do.   Gerardo Perez-Camargo will talk about how to care for cats and dogs so the feedback we receive from them is relevant.  In other words, how to make the sample representative of the general population.
  • Speaker: Gerardo Perez-Camargo, DVM., Ph.D., Global Pet Welfare and Behavior Manager, Nestle Purina PTC.

How to Improve Production Efficiency When the Way We Use Antibiotics and Growth Promotants Will Change
Room 103-104,
C.J. Davidson Conference Center, UC
    
Sponsored by the Texas Beef Council

  • Moderator: Morgan Neilson, Oklahoma State University
  • With the implementation of the VFD several antibiotics used for improvements in production and efficiency will become unavailable.  These antibiotics function through improvements in health or changes in gut microbiology.  What supplements are available to regain some of the lost production and efficiency?
  • Speaker: Troy Wistuba, Ph.D., PAS, Senior Dairy Technology Manager, Phibro Animal Health Corporation

Effectively Using ePosters
Room 201, UC
        Funded by The Beef Checkoff

  • Moderator: Bo Hutto, Texas Tech University
  • As poster presentations have evolved to incorporate technology, what should a presenter think about when preparing for an effective ePoster presentation?  Join this session to learn tips from previous poster competition judges.
  • Speakers: Mandy Carr-Johnson, Ph.D., Executive Director, Science and Product Solutions Team, National Cattlemen’s Beef Association and Alex Stelzleni, Ph.D., Associate Professor, Meat Science and Muscle Biology, Department of Animal and Dairy Sciences, University of Georgia

Wooden Breast Syndrome in Young Broilers
Room 203-204, UC

  • Moderator: Marcia Reeves, Tyson Foods, Inc.
  • Woody breast and white striping in broiler breast meat are emerging issues in the poultry industry worldwide.  These conditions are associated with high breast yielding, heavy broilers, and they have negative quality impacts and major economic implications. This session will include the development of these conditions and their impact on meat quality. 
  • Speaker: Casey Owens, Ph.D., Associate Professor, Poultry Processing and Products, University of Arkansas

Portfolio Management for New Products – Balancing the Demand
Room 210, UC

  • Moderator: Brian Smith, Hawkins Inc.
  • The demand is high for the talents of Research and Development professionals in a continual-growth, customer-centric, midsize company that relies on new products. However, the challenge will come as the company manages those constrained resources along with the market potential of new product concepts, requiring effective portfolio tools and processes.  In this session, Brian Harlin will discuss how developing those tools and processes in-house, while determining the strategic path to best-of-breed applications, will help to find creative solutions that challenge the portfolio analysts to efficiently capture the data needed for robust decision-making by the Portfolio Team. 
  • Speaker: Brian Harlin, Research and Development, Project Management Coach, Johnsonville Sausage

Adding Value to Cull Cows
Recital Hall, Carr Education Building  
     Sponsored by the Texas Beef Council

  • Moderator: Lyda Garcia, The Ohio State University
  • In this session Mark Miller will discuss the impact of varying marbling levels in young fed and cow long grain fed cow beef steaks.  The relationship of marbling to consumer palatability in both groups at varying marbling levels will also be presented.
  • Speaker: Mark Miller, Ph.D., Professor, San Antonio Stock Show and Rodeo Distinguished Chair in Meat Science, Texas Tech University

Meat Shear Force Measurement Equipment
Room 101, Carr Education Building

  • Moderator: Tommy Wheeler, U.S. Meat Animal Research Center, USDA-ARS
  • This reciprocation session will cover protocols for Warner-Bratzler and Slice Shear Force.  It will include a discussion and demonstration of some the equipment that can be used for these measurements.  You also can meet the new supplier and new distributor of shear force equipment from G-R Electric Manufacturing and Tallgrass Solutions Inc. of Manhattan, KS.
  •  Speakers: Tommy Wheeler, Ph.D., Research Food Technologist in the Meat Safety and Quality Research Unit, U.S. Meat Animal Research Center, USDA-ARS and Brian McNulty, Owner, The G-R Electric Manufacturing Co., LLC

The Use of Bacteriophage Technology to Reduce the Prevalence of Salmonella in Various Fresh Poultry, Pork and Beef Products
Room 113, Carr Education Building
    Sponsored by the Beef Industry Food Safety Council

  • Moderator: Ty Sexton, Colorado State University
  • Salmonella is one of the most common causes of food borne illnesses in the U.S., Amilton de Mello's presentation will discuss the application of bacteriophage to reduce Salmonella on poultry and red meat trim and its effects on final ground products.
  • Speaker: Amilton de Mello, Ph.D., Assistant Professor, Agriculture, Meat Science and Food Safety, University of Nevada

Regulatory Controls and Future Regulations from USDA
Room 192, Carr Education Building

  • Moderator: Joanna Swenson, Colorado State University
  • Gary Davis will present an overview of new Food Safety and Inspection Service policies and how these policies may affect industry stakeholders, Food Safety and Inspection Service inspection personnel, and consumers.
  • Speaker: Gary Davis, DVM, Deputy District Manager, Food Safety and Inspection Service, USDA

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