logo_03

AMSA RMC 2016 - Tuesday RECIPROCATION Sessions

1:30-2:30 pm - Reciprocation Sessions

STUDENT SESSION: Preparing for Job Interviews: Tips, Tricks and Common Mistakes
Room 100,
C.J. Davidson Conference Center, UC
 Sponsored by the AMSA Student Membership

  • Moderator: Joanna Swenson, Colorado State 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

Effects of Thermal Challenge on Turkey Muscle Development and Meat Quality
Room 101-102,
C.J. Davidson Conference Center, UC

  • Moderator: Clinton Rowe, Perdue Foods, LLC.
  • Exposure of newly hatched turkey poults to hot or cold thermal stress often results in detrimental effects on breast muscle growth and development, including increased lipid deposition and damage to muscle ultrastructure. A leading candidate for mediating the detrimental effects of thermal challenge on meat quality is the satellite cell which is the progenitor of post-hatch muscle growth. In this presentation Gale Strasburg will focus on ongoing studies on effects of thermal challenge on satellite cell proliferation, differentiation, and analysis of differential gene expression, and corresponding studies muscle from thermally challenged turkey poults.
  • Speaker: Gale Strasburg, Ph.D., Professor, Food Science and Human Nutrition, Michigan State University

2015 Lamb Quality Audit
Room 103-104,
C.J. Davidson Conference Center, UC
   
Sponsored by the American Lamb Board

  • Moderator: Wendy Pinkerton, Demeter Communications
  • With funding from the American Lamb Board, Colorado State University and The Ohio State University completed a Lamb Quality Audit in 2015. Researchers utilized dynamic routing software and face to face interviews to summarize preferences and complaints associated with American lamb quality in retail and foodservice markets, and develop customer definitions for lamb quality traits. An overview of findings and an overview of research methods will be presented.
  • Speaker: Dale Woerner, Ph.D., Associate Professor, Department of Animal Sciences, Colorado State University

ePoster Research Competition Winners
Room 201, UC
             Sponsored by Tyson Foods, Inc. and AMSA Educational Foundation Ann Hollingsworth and Dale Huffman Mentor Funds

  • Moderator: Michael Chao, California State University-Chico
  • This session features the 1st place winners from the Undergraduate, M.S. and Ph.D. ePoster research competition held on Sunday, June 19th.   

Working Together to Promote Food Safety: Perspectives from Industry, Academia, and Federal Collaborators to Address Lm at Retail
Room 203-204, UC  
     Sponsored by the Texas Beef Council

  • Moderator: Tricia Harlan, Tyson Foods, Inc.
  • The U.S. Department of Agriculture, Food Safety and Inspection Service (USDA-FSIS) has extensive experience developing scientifically defensible quantitative microbial risk assessments (QMRAs) to guide federal food safety decisions. While QMRAs are data intensive, they have proven useful for knowing where best to use resources, what interventions are most effective, and understanding how changes in production, storage, and handling impact public health. These assessments serve as a bridge between data and decisions and are widely accepted and used. This session will bring together industry, academia and government to discuss lessons learned from a successful public-private collaboration to better understand and control Listeria monocytogenes in the retail environment.
  • Speakers: Susan Hammons, Ph.D. Candidate, Purdue University; Janell Kause, MPP, MPH, Scientific Advisor, Risk Assessment, USDA-FSIS and Timothy Knight, Ph.D., Technical Services, HEB

The Use of Environmental Sampling Data for Improving RTE Meat Processing Equipment Design
Room 210, UC
        

  • Moderator: Dennis Burson, University of Nebraska 
  • Presentation will cover the use of sanitary equipment design principles to identify preventive control sampling such as Post Rinse and other indicator (non Verification) sites.  The data from preventive control sampling is then incorporated into a process control system.  Decisions to redesign or manage are now aided by risk assessment and cost to manage, redesign or replace.
  • Speaker: John Butts, Vice President, Research and Development, Land O’Frost, Inc.

The Environmental and Economic Impact of Removing Growth-Enhancing Technologies from United States Beef Production
Recital Hall, Carr Education Building
Sponsored by Cargill

  • Moderator: Lyda Garcia, The Ohio State University
  • Growth-enhancing technologies have been used in US beef production to improve efficiency and profitability for decades, but what effect do they have on environmental impacts - and are we in danger of losing the gains we've made?
  • Speaker: Jude Capper, Ph.D., Livestock Sustainability Consultant

AMSA Journal Rollout – Committee Update
Room 101, Carr Education Building

  • Moderator:  Thomas Powell, American Meat Science Association
  • Speaker: Wes Schilling, Ph.D., Professor, Mississippi State University

Comercio International de Productos Cárnicos: El Mundo Cambiante de Requisitos y Tendencias – Session will be in Spanish
Room 113 Carr Education Building

  • Moderator: Marcos Sanchez, Texas Tech University 
  • México se ha convertido en uno de los mayores importadores de carne en el mundo y en un mercado estratégico para los EE.UU., que posee más del 80% de la cuota de importaciones. En este contexto, la competencia entre los ganaderos mexicanos y las importaciones va en aumento. La aplicación de leyes y normas (NOM) destinadas a la protección de la salud animal o humana fundamentadas en fuentes de información técnica no científicas, pésimas u obsoletas siempre plantea un serio riesgo a la continuidad ininterrumpida del comercio. Programas de monitoreo de residuos en alimentos, de cero tolerancia a los patógenos y de regulaciones de etiquetado pueden ser mencionados como ejemplos actuales de barreras comerciales potenciales para el comercio internacional de la carne.
  • Mexico has become one of the largest meat importers in the world and a strategic market for the USA, which holds over 80% of the imports share. In this context, competition between Mexican livestock producers and imports is on the rise. Use of emerging laws and norms (NOM) aimed at protection of animal or human health based on non-scientific, lousy or obsolete scientific facts always pose a serious risk of trade disruption. Food residue monitoring programs, zero pathogen tolerance and labelling regulations can be mentioned as current examples of potential trade barriers for the international meat trade.     
  • Speakers: Nelson O. Huerta-Leidenz, Ph.D., International Meat Consultant and Research Associate of the Department of Animal and Food Sciences of Texas Tech University and Marcos X. Sanchez-Plata, Ph.D., Associate Professor, International Center for Food Industry Excellence, Texas Tech University 

Antimicrobial Resistance: New Approaches to a Complex, Global Challenge
Room 192, Carr Education Building 
    
Sponsored by the Texas Beef Council

  • Moderator: Megan Hobbs, Cargill
  • The mitigation of antimicrobial resistant (AMR) microorganisms is arguably one of the most important challenges at the intersection of public health and food safety. The global conversation regarding this issue has come with not only acknowledgement of the challenge’s complexity, but also rapid expansions in knowledge which can be used to facilitate the development of mitigation strategies. In this presentation, Jennifer Martin will overview the scope of the challenge and discuss evolving techniques currently being used to investigate AMR.
  • Speaker: Jennifer Martin, Ph.D., Assistant Professor, Center for Meat Safety and Quality, Colorado State University

3:00-4:00 pm - Reciprocation Sessions

Sustainable Research on Livestock: Economic, Environmental and Social
Room 100,
C.J. Davidson Conference Center, UC

  • Moderator: Tommy Wheeler, U.S. Meat Animal Research Center, USDA-ARS
  • Research capacity in terms of livestock populations and physical infrastructure are dwindling within publicly funded programs.  Pressure on the sustainability of remaining assets can be categorized as economic, environmental, and social.  The Agricultural Research Service, U.S. Meat Animal Research Center is one of the nation's largest livestock research programs.  Experiences in addressing issues surrounding sustainability of the Center will be discussed. 
  • Speaker: John Pollak, Ph.D., Center Director, U.S. Meat Animal Research Center

The Use of Bacteriophage Technology to Reduce the Prevalence of Salmonella in Various Fresh Poultry, Pork and Beef Products
Room 101-102,
C.J. Davidson Conference Center, UC
    Sponsored by the Beef Industry Food Safety Council

  • Moderator: Scott Howard, Cargill
  • 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

Meat Exports: Opportunities and Challenges
Room 103-104,
C.J. Davidson Conference Center, UC
     Sponsored by the Texas Beef Council

  • Moderator: Michael Chao, California State University-Chico
  • Export markets are key for generating value across the beef, pork and lamb supply chain.  The U.S. exports to over 120 countries world-wide, and continues to capitalize on growing global demand for red meat products. This presentation will focus on the opportunities for red meat exports, but also discuss the headwinds and competition in the global market that will effect exports in the future.
  • Speaker: Travis Arp, Ph.D., Manager, Technical Services, U.S. Meat Export Federation

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

  • Moderator: Kyle Grubbs, Iowa State University
  • ePosters Presentations:
  • ePoster #19 - Juhui Choe, University of Saskatchewan
    • EFFECTS OF THE ADDITION OF FROZEN MECHANICALLY SEPARATED PORK ON FUNCTIONAL PROPERTIES AND LIPID OXIDATION OF EMULSION TYPE PORK SAUSAGE
  • ePoster #51 -Yan Campbell, Mississippi State
    • APPLICATION OF FOOD GRADE COATINGS TO PREVENT MITE INFESTION IN DRY CURED HAM PROCESSING FACILITIES
  • ePoster #50 - Talita Mancilha, Colorado State University
    • CHARACTERIZING PRODUCTS FROM THE BEEF RIB RESULTING FROM AN ALTERNATIVE CARCASS BREAK

ASTM Committee F10
Room 203-204, UC

  • Moderator: Chris Calkins, University of Nebraska
  • ASTM International is one of the largest voluntary standards developing organizations in the world. We are a not-for-profit organization that provides a forum for the development and publication of international voluntary consensus standards for materials, products, systems and services. ASTM Committee F10 on Livestock, Meat and Poultry evaluations systems is comprised of volunteer members who develop technical documents that are the basis of manufacturing, management, procurement, codes and regulations for dozens of industry sectors.
  • Speaker: Kelly Ann Paul, Manager, Technical Committee Operations Division, ASTM International

From Biocrud to Niche Busting - Looking for Biomass in all the Right Places 
Room 210, UC
Sponsored by the Beef Industry Food Safety Council

  • Moderator: Hallie Hutto, Texas Tech University
  • Shelf life failures?  Environmental monitoring findings?  Sharon will share some of the best sanitation practices from meat and poultry and RTE salad manufacturing.  
  • Speaker: Sharon Beals, Vice President, Food Safety and Quality Assurance, US Foods

Effective Grant Proposals for Checkoff Funding
Recital Hall, Carr Education Building
    
Co-Sponsored by the Texas Beef Council, the National Pork Board and Co-Funded by the Beef Checkoff

  • Moderator: Andrea Garmyn, Texas Tech University
  • What do checkoff proposal review panels look for when making funding decisions? Use this “hands-on” session to learn more about writing effective proposals for checkoff funding.
  • Speakers: Mandy Carr-Johnson, Ph.D., Executive Director, Science and Product Solutions Team, National Cattlemen’s Beef Association and Steve Larsen, Ph.D., Director, Pork Safety, National Pork Board

Increasing Interest in Meat Production/Processing – Renewed Focus on Old-World Artisan Meats and Charcuterie
Room 101, Carr Education Building

  • Moderator: Lee Ann Kinman, Tarleton State University
  • Come discuss how interest in old-style meat preparation has been advancing in the culinary world.  Phil Bass will share how the art of dry aging and dry curing of beef cuts can add unique dimension to the way meat can be enjoyed. 
  • Speaker: Phil Bass, Ph.D., Meat Scientist, Certified Angus Beef LLC.

 ICoMST 2020
Room 113, Carr Education Building

  • Moderator: Wendy Pinkerton, Demeter Communications
  • The International Congress of Meat Science and Technology 2020 may be four years away, but planning for this worldwide event, hosted by AMSA in Orlando, Florida, August 2-7, 2020, has already begun. Join ICoMST 2020 planning committee members for a conversation about your expectations for the meeting and how you can become more involved in the planning process.  We aim to create a venue with the ICoMST environment with the characteristic RMC energy. 
  • Speakers: ICoMST 2020 Organizing Committee Co-Chairs, Steven Lonergan, Ph.D., Professor, Iowa State University and Brandon Fields, Manager, Applied Meat Science, PIC-USA

AMSA Consumer Website
Room 192, Carr Education Building

  • Moderator: Deidrea Mabry, American Meat Science Association
  • The AMSA consumer website, TheMeatWeEat.com, was created to provide accurate, fact-based information from U.S. meat scientists to help consumers make informed decisions regarding the meat their families enjoy.  TheMeatWeEat.com provides simplified site navigation, a variety of resources and enhanced search capability, making it quick and easy for the visitor to find the answers they are seeking. Come hear about new projects on the horizon and how you can get involved!
  • Speakers: Deidrea Mabry, Director Scientific Communication and Technical Programs, AMSA and David Hayden, Regional Sales Manager, JBT

4:30-5:30 pm  -  Reciprocation Sessions

Oxidative Stability of Frozen Bacon
Room 100,
C.J. Davidson Conference Center, UC
  
Sponsored by Kemin Food Technologies

  • Moderator: Ron Jenkins, Innophos, Inc.
  • This session will discuss the results of recently funded research by the National Pork Board that was completed at Kansas State University in cooperation with industry partners on the subject of bacon quality.  Specifically, the effects of iodine value, packaging type, and frozen storage length will be discussed.
  •  Speaker: Terry Houser, Ph.D., Associate Professor, Meat Science, Kansas State University

Role of Singlet Oxygen, Photosensitizers, and Natural Plant Extracts on the Shelf Life of Fresh Meat
Room 101-102, C.J. Davidson Conference Center, UC
  
Sponsored by Kemin Food Technologies

  • Moderator: MaryAnn Matney, Kansas State University
  • Kristen Robbins will provide an overview of the role of singlet and triplet oxygen in lipid oxidation, and how photosensitizers added to meat products impact fresh meat color during retail display.  Strategies to mitigate the impact of photosensitized oxidation in fresh meat will also be discussed.
  • Speaker: Kristen Robbins, Assistant Manager of Research and Development, Kemin Food Technologies

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

  • Moderator: Michael Chao, California State University-Chico
  • 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.

Career Pathways
Room 201, UC

  • Moderator: Megan Hobbs, Cargill
  • Come and listen as Angela and Lynn discuss different career and employment opportunities within the retail and food service sectors. They will also discuss strategies to keep in mind that will help you to successfully develop a sustaining and rewarding career.
  • Speakers: Lynn Shipley, Unit Director, HEB and Angela Rotondi, Area
    Human Resources Business Partner, US Foods

Descriptive Analysis vs. Consumer Studies: The Objective vs. Subjective Approach to Measurement
Room 203-204, UC

     Sponsored by the Texas Beef Council

  • Moderator: Andrew Clarke, University of Missouri
  • What type of sensory evaluation should you conduct, descriptive analysis or consumer sensory?  An understanding of the strengths, weaknesses, type of data and inferences that can be obtained from descriptive and consumer data will be discussed during this session.  Come, listen and learn how to understand relationships between the two different types of data from Rhonda Miller. 
  • Speaker: Rhonda K Miller, Ph.D., Professor, Meat Science Section, Department of Animal Science, Texas A&M University

The Use of Environmental Sampling Data for Improving Meat Processing Facility Design
Room 210, UC
    Sponsored by the Beef Industry Food Safety Council

  • Moderator: Staci DeGeer, Nestle Purina PetCare
  • Presentation will cover the use of sanitary facility design principles to identify preventive control sampling such as post rinse and other indicator (non Verification) sites.  The data from preventive control sampling is then incorporated into a process control system.  Decisions to redesign or manage are now aided by risk assessment and cost to manage, refurbish or build.
  •  Speaker: John Butts, Vice President, Research and Development, Land O’Frost, Inc.

All Species Are Getting Bigger - How Do We Handle and Is the Trend Here to Stay?
Recital Hall, Carr Education Building

  • Moderator:  Shai Barbut, University of Guelph
  • Genetic selection for beef, pork and poultry has resulted in a dramatic increase in both growth rate and in ultimate weight at market age. The benefits of increased efficiency of meat production have been accompanied by numerous challenges that threaten continuation of this trend.  This panel discussion will highlight some of the accomplishments and challenges to this trend, and will explore contemporary approaches to address these concerns.
  • Speakers: Ann Brackenridge, Ph.D., Quality Systems Director, Value Added Meats Food Service, Cargill; Brandon Fields, Manager, Applied Meat Science, PIC-USA; Scott Howard, Ph.D., Value Creation Manager, Cargill; Kevin Hueser, Senior Vice President, Beef Margin Management, Tyson Foods, Inc. and Gale Strasburg, Ph.D., Professor, Food Science and Human Nutrition, Michigan State University

Increasing Interest in Meat Production/Processing – Renewed Focus on Old-World Artisan Meats and Charcuterie
Room 101, Carr Education Building

  • Moderator: Andrea Garmyn, Texas Tech University
  • Come discuss how interest in old-style meat preparation has been advancing in the culinary world.  Dr. Phil Bass will share how the art of dry aging and dry curing of beef cuts can add unique dimension to the way meat can be enjoyed. 
  • Speaker: Phil Bass, Ph.D., Meat Scientist, Certified Angus Beef LLC.

Identificación y Control de Factores Involucrados en la Vida Útil de los Productos Cárnicos Procesados – This session will be in Spanish
Room 113, Carr Education Building

  • Moderator: Rodrigo Tarté, Iowa State University
  • Esta sesión identificará los factores que determinan la vida útil de los productos cárnicos procesados y discutirá estrategias efectivas para su control y manipulación, en el contexto de los retos que frecuentemente enfrentan los procesadores latinoamericanos.
  • This session will identify the factors that determine shelf-life of processed meat products and will discuss effective strategies for controlling and manipulating them, in the context of the challenges routinely faced by Latin American processors.
  • Speakers: Carlos Narciso, Food Scientist, Research and Development, Cargill and Rodrigo Tarté, Ph.D., Assistant Professor of Meat Science in the Department of Animal Science at Iowa State University

Antimicrobial Resistance: New Approaches to a Complex, Global Challenge
Room 192, Carr Education Building 
       Sponsored by the Texas Beef Council

  • Moderator: Carla Weissand, Colorado State University
  • The mitigation of antimicrobial resistant (AMR) microorganisms is arguably one of the most important challenges at the intersection of public health and food safety. The global conversation regarding this issue has come with not only acknowledgement of the challenge’s complexity, but also rapid expansions in knowledge which can be used to facilitate the development of mitigation strategies. In this presentation, Jennifer Martin will overview the scope of the challenge and discuss evolving techniques currently being used to investigate AMR.
  • Speaker: Jennifer Martin, Ph.D., Assistant Professor, Center for Meat Safety and Quality, Colorado State University

Social Media