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| Global Research Initiatives, R. B. Sleeth | Slides | |
| Beef Products in the International Market, Paul Clayton | Slides | |
| U.S. Pork Products in the International Marketplace, John Cravens | Slides | |
| Poultry Products and Processing in the International Marketplace, S.F. Bilgili |
| Developing Validation Models for E.Coli 0157 Inactivation in Dry Fermented Sausages, Shai Barbut | ||
| Use of Carbon Monoxide in Retail
Meat Packaging, Oddvin Sorheim |
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| Listeria Control Update, Randy Huffman | Slides | |
| Use of the AMI Process Lethality Spreadsheet to Validate the Safety of Cooking Procedures, Timothy Freier | Slides | |
| Irradiation Update for Fresh and Processed Meats, Kevin Nanke | Slides | |
| Predictive Models for Growth of Foodborne Pathogenic Spore-Formers at Temperatures Applicable to Cooling of Cooked Meat, Vijay Juneja | ||
| Case Ready Meat- Demand and Technology, Scott Eilert | Slides |
| Thermoprocessing,
Products and Processes: Introduction, Steven Lonergan |
Slides | |
| Thermodynamic Cooking Methods, Charlie McVeagh | Slides | |
| Thermal Processing of Meat Products, Romeo Toledo | ||
| Thermal Processing and Microbial Stability, Brad Marks | Slides | |
| Safety and Quality Concerns- Ingredients, Dennis Seman | Slides | |
| Enhancement of Cooked
Meat Quality and Safety via Packaging, Tom Rourke |
Slides |
| Branded Meat Programs, Cara Gerken | Slides | |
| The MARC Beef Carcass Image Analysis
System, Steven Shackelford |
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| Development of Instructional Materials for CD-rom and the Internet, Steve Jones and Ron Roeber | ||
| Bacon Quality Evaluation Methods, Roger Mandigo | ||
| Phosphates/Marination and Enhanced
Poultry Products, Craig Bacon |
Slides | |
| "Meal Solutions": Value Added Processing for a Changing Industry, Jonathan Rocke | ||
| Microbiological Testing: Science
or Politically Based?, Rosemary Mucklow |
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| Use of Imaging Analysis in Meat Research, Tom Ringkob | Slides | |
| Traceback and BSE, Linda Detwiler |
| Meat Evaluation Handbook Update, Ken Johnson | Slides | |
| Foot and Mouth Disease, Linda Detwiler | ||
| Carcass Merit Project: Development of EPD's and Genetic Marker Evaluation, John Pollak | Slides | |
| Korean PORK 101, Dennis Burson | Slides | |
| AMIF Research, Randy Huffman | Slides | |
| Advanced HACCP Course Update, Norman Marriott | Slides | |
| Status and Approval of Irradiation of Packaging Materials/ RTE Products, Charles Barmore |
| Techniques and Philosophy for Training Students to Grade Carcass Beef, Jimmy Wise | Slides | |
| Effectively Teaching Meat Judging Specifications, Duane Wulf | Slides | |
| Effectively Teaching Meat Judging Specifications, Gretchen Hilton | Slides | |
| Coaching to Succeed: Effective Strategies for Answering Questions in Meat Evaluation, Randy Harp and Roger Stites | Slides | |
| Note-Taking for Reasons and Reason
Writing Strategies, John Unruh |
Slides | |
| Note-Taking for Reasons and Reason
Writing Strategies, Davey Griffin |
Slides | |
| Recruitment and Retention of
Team Members and Fundraising, Brad Morgan |
Slides | |
| Team Behavior; at home, on the road, in the plant, at the contest and after the contest, Paul Berg | Slides | |
| Relationships with Administrators and Department Heads, Tom Carr |
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| Preparing Animal Science Students to Think Critically, Compare Logically, Decide Independently, Solve Problems Rationally, Communicate Effectively and Lead Decisively, Gary Smith | Slides |