AMSA RMC 2017 - Wednesday - Concurrent Technical Sessions and workshops

8:00–9:00 am
General Session

9:30 –11:30 am

Concurrent Session VII - “-Omic” Approaches to Solve Meat Quality Issues

     Sponsored by Iowa State University
     Session proceedings recording funded by the Beef Checkoff

Call to Order
Amanda Blair, Ph.D., South Dakota State University

Mass Spectrometry “Omics” Technologies and Their Potential for Meat Quality Research – A Tutorial: Mass Spectrometry (MS) based “omics” technologies such as proteomics and metabolomics offer the capacity to characterize biological systems at the molecular level.  Further, these technologies are often more reflective of environmental effects and phenotype than complementary genetic based analysis – thus providing the opportunity to identify and investigate molecular profiles in the context of quality metrics.  Dr. Jessica Prenni, Director of Core Research Facilities and Associate Professor at Colorado State University, will provide an overview of MS technologies and discuss opportunities and challenges for using these approaches in meat quality research.

Using “Omics” Technology to Address Meat Quality Issues: Proteomics, metabolomics, transcriptomics, and genomics are powerful tools that can help elucidate the biological basis for phenotypic variation in meat quality attributes.  These technologies can facilitate the movement beyond more traditional approaches in expanding the existing knowledge of meat quality traits.  However, the sensitivity of these techniques makes experimental design critical to obtaining the desired results.  In this talk, Dr. Andy King, a Research Food Technologist at U.S. Meat Animal Research Center, will focus on approaches to experimental design for proteomic, metabolomic, genomic and transcriptomic experiments to address meat quality questions.

Metabolomics of Fresh Meat Color: The bright red color of fresh beef is associated with freshness and wholesomeness. Postmortem muscle is biochemically active, and the enzymes involved in beef color retain their activity. However, metabolites/substrates for these enzymes are depleted over time. Hence characterizing the changes in metabolites will improve our understanding on the mechanism of meat discoloration. In this talk, Dr. Ranjith Ramanathan, Assistant Professor at Oklahoma State University, will focus on the use of the novel tools in metabolomics to study the critical role of metabolites (such as glycolytic and TCA substrates, amino acids, sugar, and lipids) in fresh meat color.

Concurrent Technical Session VIII– At the Chef’s Table: Yesterday, Today and Tomorrow – How the Culinary Art of Meat Science Has Changed

    Session proceedings recording funded by the Beef Checkoff
Call to Order
Susan Shivas, Tyson Foods, Inc.

At the Chef’s Table will go into the minds of 3 Corporate Chefs. They will focus on how chefs they look at trends and insights and use them to bring new products to life. It will explore how food trends emerge and mature and show how that applies to the meat industry in the past, present and future.


  • Jim Murray, CEC, Manager, Foodservice Marketing and Innovation, National Pork Board
  • Mario Valdovinos, CEC, Senior Director Research and Development, Culinary Services, Tyson Foods, Inc.
  • Catherine Proper, CEC, Senior Director Product Development/Quality Assurance/Regulatory, SUPERVALU Private Brands

9:30 –11:30 am
Workshop: Food Defense

     Session proceedings recording funded by the Beef Checkoff

All foodservice providers are familiar with the concepts of Food Safety, which involve the protection of the food supply from unintentional contamination but Food Defense, in contrast, involves protection of the food supply from intentional contamination, usually by someone with motive and access to the food at some point in the system.  The FBI developed the Commercial Facilities Food Defense Initiative (CFFDI) to lessen this threat which was done in conjunction with the U.S. Department of Agriculture, the U.S. Food and Drug Administration and the U.S. Department of Homeland Security.  The objectives of the Food Defense Initiative which will be discussed during the workshop are to improve incident response planning, increase industry awareness of food defense concepts, identify and implement best practices for food defense and encourage development of site-specific food defense plans.

Speaker: William Burch, Intelligence Analyst, FBI Little Rock Field Office

9:30 –11:30 am
Workshop: Pork Value-Added Variety Meat

     Sponsored by the National Pork Board
     Session proceedings recording funded by the Beef Checkoff

Approximately one billion pounds of pork by-products are currently put into either rendering or lower-value products in the U.S. The industry has an opportunity to increase the amount of product saved for human consumption and shipped to foreign markets where these products are common in those cultures and can provide added nutritional value in diets. This workshop will focus on the vast prospects for pork variety meat and by-products in international markets, including Pork Checkoff-funded research and US Meat Export Federation market development activities.

The speakers in this workshop will focus on the topics listed below:

Status of Pork Industry Variety Meat Initiatives and Exports: Becca Nepple, Vice President of International Marketing with the National Pork Board, will discuss the pork industry’s initiative to save more variety meat for human consumption and give an overview of recent Pork Checkoff-funded research. Cheyenne McEndaffer, Technical Service Manager with the US Meat Export Federation, will review current markets for products as well as market development opportunities. Dr. Benjy Mikel, Chief Business Development Officer at John R White Company, will briefly update the National Pork Board variety meat microbiology study conducted.

Discussion of Pork Offal vs Pork Variety Meat Cuts: Dr. Keith Belk, Professor at Colorado State University, will lead a discussion on the nature of differing byproducts of the pork industry, including offal and other variety meats, and potential for adding value to such products.  He will also demonstrate how characterization of, and thought about, such products may influence international trade in such products.

Use of Microwave Technologies to Produce a Shelf-Stable Product from Pork Variety Meats: Drs. Dana Hanson and Josip Simunovic have focused on use of microwave technology to enhance the shelf stability of further processed pork variety meat items destined for food aid use in Africa.  Dr. Hanson, Associate Professor at North Carolina State University, will discuss the novel technologies for processing of variety meats and share some product samples.

Demonstration of Fibrin and Novel Ingredients as Product Enhancers in Processed Pork Offal and Variety Meats: The National Pork Board has a concerted effort to increase the demand for U.S. pork variety meats in international markets. Recent work by Drs. Woerner, Associate Professor at Colorado State University, and Dr. Mikel will demonstrate how using fibrin and novel food ingredients, respectively, can develop new value added variety meat items that are viable for international customers of U.S. pork.

9:30 –11:30 am
Workshop: Consumer Messaging

     Session proceedings recording funded by the Beef Checkoff


  • Addressing bad press through mainstream media via on camera interviews, phone interviews and social media – Season Solorio Gallun, National Cattlemen’s Beef Association
  • Planting positive seeds-  How do we plant positive seeds to our younger generations and those that need to hear our message - Debbie Lyons-Blythe, Agriculture Advocate
  • Action Plan development- Steps in creating an effective action plan to combat crisis and bad media/press - Janet Riley, North American Meat Institute

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