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AMSA 70th RMC - Meat Flavor CHEMISTRY Symposium Speakers Announced

Apr 20, 2017

Champaign, IL. April 20, 2017 – The American Meat Science Association (AMSA) is pleased to announce, Drs. Adam Heuberger, Dale Woerner, Jerrad Legako, and Chris Kerth will be the featured speakers in the AMSA 70th Reciprocal Meat Conference (RMC) Meat Flavor Chemistry Symposium. This symposium,  to be funded by the Beef Checkoff, will take place on Tuesday, June 20, in College Station, Texas. The speakers in this symposium will focus on the topics listed below:

AdamHeubergerApplication of Metabolomics to Understand Flavor and Flavor Stability: A Case Study in Beer: Metabolomics is a high-throughput biochemical profiling method that provides a comprehensive overview of metabolism. In this presentation, the method and application of metabolomics to understand flavor and flavor stability will be reviewed, including a case study in beer production and sensory quality. Dr. Adam Heuberger, Assistant Professor at Colorado State University, will discuss how to perform metabolomics and associate the data to sensory analysis, characterizing metabolite variation during aging, and understanding the influence of raw materials and genetics on flavor.

DaleWoernerUsing VOC Signatures to Characterize Lamb Flavor: The sheep industry is evaluating the use of technology to sort sheep meat into meaningful categories based on flavor performance. In this presentation, Dr. Dale Woerner, Associate Professor at Colorado State University, will discuss the work recently completed at Colorado State University which has demonstrated a proof of concept for differentiating flavor profiles of sheep meat using VOC signatures.

JerradLegakoPost-Mortem Product Handling and Beef Flavor Chemistry: Following harvest there are numerous factors which may influence flavor through chemical alterations. Dr. Jerrad Legako, Assistant Professor at Texas Tech University, will outline how some common post-mortem product handling techniques influence beef flavor chemistry.

ChrisKerthCooking Time and Temperature Influences on the Development of Maillard Reaction Products in Meat: The chemistry underlying the Maillard reaction is extraordinarily complex, but the development of the reaction products is most influenced by cooking parameters.While many factors affect Maillard products, in this session Dr. Chris Kerth, Associate Professor at Texas A&M University, will focus on the impact that the length of cooking time and temperature have on the development of these aroma and flavor compounds in meat.

The AMSA 70th RMC will be held June 18-21, 2017 at Texas A&M University in College Station, Texas. For more information regarding the AMSA 70th RMC please visit: http://www.meatscience.org/rmc or contact Deidrea Mabry 1-800-517-AMSA ext. 12.

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AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat (defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species).

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