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AMSA RMC 2012 - RMC Proceedings

AMSA RMC 2012
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Keynote Presentations

Monday, June 18 - General Keynote Presentation 
Sponsored by Cargill, Inc. and RDI Foods
Session webcast co-sponsored by Elanco Animal Health and  the American Society of Animal Science
Session proceedings recording Funded by The Beef Checkoff

Why We Get Fat: Adiposity 101 and the Alternative Hypothesis of Obesity - Gary Taubes, Author
Recording      Presentation       Article

Tuesday, June 19 -  Keynote Presentation
Sponsored by Elanco Animal Health 
Session webcast co-sponsored by Elanco Animal Health and  the American Society of Animal Science
Session proceedings recording Funded by The Beef Checkoff

Delivering High Quality Meat Proteins to the Changing Diet of a Growing Population  – Phillip Minerich, Ph.D., Hormel Foods Corporation Services, LLC 
Recording      Presentation          

Wednesday, June 20 - International Lectureship Award Presentation
Sponsored by Solae, LLC.
Session webcast co-sponsored by Elanco Animal Health and the American Society of Animal Science
Session proceedings recording Funded by The Beef Checkoff   

History and Language of International Meat Cutting- International Lectureship Award Winner – Howard Swatland, Ph.D., University of Guelph
 Recording      Presentation       Article  

Concurrent Technical Sessions

Session Webcast sponsored by Elanco Animal Health and the American Society of Animal Science
Session proceedings recording Funded by The Beef Checkoff

Concurrent Technical Session I – Diet and Health

The Role of Protein in Weight Management: A Biochemist’s Perspective - Elaine Krul, Ph.D., Solae, LLC.
Presentation       Article

Evidence Supporting a Diet Rich in Protein to Improve Appetite Control, Satiety, and Weight Management across the Lifespan - Heather Leidy, Ph.D., University of Missouri
Recording      Presentation       Article

Concurrent Technical Session II – Genetics and Management

Animal Breeding, Management and Technology to Efficiently Increase Productivity, Meat Yield, and Meat Quality of Cattle - Michael Dikeman, Ph.D., Kansas State University
Recording      Presentation      Article

Incorporating DNA Information into EPDS for Angus Cattle and Potential for other Breeds - Matt Spangler, Ph.D., University of Nebraska-Lincoln
Recording      Presentation       Article

Swine Nutrition and Management Systems that Alter Productivity and Carcass Traits - Mike Tokach, Ph.D., Kansas State University
Recording      Presentation      Article

Application of Modern Genetic Technologies to Improve Efficiency of Pig Production and Pork Quality - Andrzej Sosnicki, Ph.D., PIC 
Recording      Presentation       Article

Concurrent Technical Session III – Beef Quality: Marbling Development

Session funded by the Beef Checkoff

Relevance of Marbling to the Beef Industry - John Stika, Ph.D., Certified Angus Beef, LLC
Recording      Presentation       Article

Effects of nutrition and Management During the Stocker Phase on Marbling Score and Quality Grade - Clinton Krehbiel, Ph.D., Oklahoma State University
Recording      Presentation       Article

Role of Fatty Acids in Enhancing Marbling Development - Bradley Johnson, Ph.D., Texas Tech University and Stephen Smith, Ph.D., Texas A&M University
Recording      Presentation       Article

Concurrent Technical Session IV – Food Safety

Session sponsored by PURAC

Understanding the Public Health Significance of Salmonella - Betsy Booren, Ph.D., American Meat Institute, AMI Foundation
Recording      Presentation      Article

Understanding the Risk of Salmonella Contamination in Beef - Dayna Harhay Ph.D., U.S. Meat Animal Research Center, USDA, Agricultural Research Service
Recording      Presentation       

Controlling Pathogens During Poultry Processing - Shelly McKee, Ph.D., Auburn University
Recording      Presentation       Article

Concurrent Technical Session V – Muscle Biology

MicroRNA: Small RNAs that have a Big Impact on Skeletal Muscle Development and Growth - Tara McDaneld, Ph.D., USDA/ARS U.S. Meat Animal Research Center
Recording      Presentation       Article

Effects of Fetal Programming on Skeletal Muscle Growth - Kimberly Vonnahme, Ph.D., North Dakota State University
Recording      Presentation       Article

The Myogenic Satellite Cell: Discovery, Function, and Recent Advances in Understanding its Role in Growth and Development - Douglas McFarland, Ph.D., South Dakota State University 
Recording      Presentation       Article     

Concurrent Technical Session VI – New Ways of Thinking and the Future of Processed Meats

Session sponsored by Solae, LLC

New Thoughts around Protein Water Interactions in Processed Meats - Tyre Lanier, Ph.D., North Carolina State University
Recording      Presentation       Article

Consumer Insights and Where they are Driving Processed Meats in the Future - Janet Riley, American Meat Institute
Recording      Presentation       Article

Safety of Alternatively Cured Meats - Stephen Quickert, Kraft Foods / Oscar Mayer
Recording      Presentation       Article

Innovative Process and Formulation Technologies - David Hull, Ph.D.,  Marel Meat Processing Inc.
Recording      Presentation       Article

Concurrent Technical Session VII – Food Wastes ad Global Perspectives

Session sponsored by Smithfield Foods, Inc.

Food Waste and Global Population Dynamics - Brian Smith, Ph.D., Hawkins, Inc.
Recording      Presentation       Article

Waste Not, Want Not:  An Overview and Combating Food Losses and Food Waste - J. Brad Morgan, Ph.D., Pfizer Animal Health
Recording      Presentation       Article

Solutions to Global Food Security: Reducing Post-Harvest Food Losses - William B. Mikel, Ph.D., Mississippi State University 
Recording      Presentation       Article

Hot Topics Sessions

Session Sponsored by Pfizer Animal Health

USDA’s New Shiga Toxin-Producing Escherichia coli Policy- James Hodges, American Meat Institute
Recording      Presentation       Article  

The Science of Religious Slaughter- Joe Regenstein, Ph.D., Cornell University
Recording      Presentation       Article

Reciprocation Sessions

Cutting for Internal and External Customers– Elevating Your Product Presentation-  Amy Steward, Tyson Foods, Inc. and Jason Behrends, Ph.D., Tyson Foods, Inc. 
Presentation       

Understanding Teaching and Serving Today's Students - Erika Offerdahl, Ph.D., North Dakota State University 
Presentation       

Process/Globalization of Meat Products - Gary Dunlap, Keystone Foods 
Presentation       

Finding a Rewarding Career: It’s More Than a Job - Gregory Lardy, Ph.D., North Dakota State University
 Sponsored by AMSA Student Membership 
Presentation      

Defining Critical Parameters in Validation Studies - Stephen Quickert, Kraft Foods / Oscar Mayer 
Sponsored by Elanco Animal Health 
Presentation      

Techniques in Microscopy for Use in Muscle Physiology Research - Pawel Borowicz, Ph.D., North Dakota State University  

Recruiting Challenges of Minorities Entering the Meat Industry - Lyda Garcia, Ph.D., Texas Tech University 
Sponsored by Cargill 
Presentation       

Beef in an Optimal Lean Diet (BOLD) - Bridget Wasser, National Cattlemen's Beef Association 
Sponsored by North Dakota Beef Commission 
Presentation      

Guidelines for Validation – Small and Very Small Processors - Mindy Brashears, Ph.D., Texas Tech University and James Dickson, Ph.D., Iowa State University 
Presentation- Brashears     Presentations-Dickson    

Dietary Sulfur for Cattle Performance and Meat Quality - Stephanie Hansen, Ph.D., Iowa State University 
Presentation       

The Salmonella Initiative Program (SIP)-What’s Happening and Why - William “Bill” Shaw, Jr., Ph.D., USDA/FSIS/OPPD 

Campylobacter -Shelly McKee, Ph.D., Auburn University 
Sponsored by the Cargill
Presentation       Article 

Degree of Doneness - Food Safety Research - Steve Larsen, Ph.D., National Pork Board 
Sponsored by the National Pork Board 
Presentation      

Peer Review Best Practices - Rupal Malde, Food Science, Elsevier Limited 
Presentation

Harnessing the Full Potential of Meatscience.org- Janeal Yancey, Ph.D., University of Arkansas 

Pork Fat and Pork Fat Quality Measures - Dennis Seman, Ph.D., Kraft Foods
Sponsored by the National Pork Board 
Presentation

Pork Lean Equation -David Meisinger, Ph.D., U.S. Pork Center of Excellence, Iowa State University
Sponsored by the National Pork Board  
Presentation       

Teaching Methodologies - J. Chance Brooks, Ph.D., Texas Tech University and Robert Delmore, Ph.D., California Polytechnic State University 
Presentation       

Food Safety Inspection Service (FSIS) Policy Update - William “Bill” Shaw, Jr., Ph.D., USDA/FSIS/OPPD 

Water and Fat Binding in Processed Meats - Tyre Lanier, Ph.D., North Carolina State University 
Presentation

Feeding Distiller Grains to Swine/Pork Fat Quality/Bacon Quality -  Mike Tokach, Ph.D., Kansas State University 
Sponsored by the National Pork Board 
Presentation      

Reducing Sodium - Lynn Knipe, Ph.D., The Ohio State University   
Presentation       

Internship Opportunities - Collin Corbin, Texas Tech University, Alexandra Christiansen, Kansas State University and KatieRose McCullough, Texas Tech University 
Sponsored by the AMSA Student Membership 
Presentation-Corbin       Presentation-Christiansen

Enhancing Learning in the International Arena- Steven Lonergan, Ph.D., Iowa State University 
Sponsored by the AMSA Student Membership 
Presentation       

BBQ Boot Camp - Eric Berg, Ph.D., North Dakota State University; Paul Berg, Ph.D., North Dakota State University; Robert Maddock, Ph.D., North Dakota State University; Ashley Lepper, North Dakota State University and Austen Germolus, North Dakota State University    
Sponsored by North Dakota Beef Commission; North Dakota Pork Council; North Dakota Lamb and Wool Producers; Northern Plains Distributing; Cloverdale Foods; Excalibur Seasonings and NDSU Department of Animal Sciences     

Optical Properties of Meat - How Microstructural Refraction and Reflection Affect Meat Color - Howard Swatland, Ph.D., University of Guelph 
Presentation      Article

Emerging Food Safety Issues - Betsy Booren, Ph.D., American Meat Institute, AMI Foundation  
Sponsored by Cargill 
Presentation

Abstracts

Click here to download the RMC abstracts!

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