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RMC AMSA 2013 - RMC Proceedings

A special thank you to the Beef Checkoff for sponsoring the recordings of all the sessions that took place at the AMSA 66th RMC. 

Link to RMC recorded presentations:   http://asas.confex.com/asas/RM13/recording/secretsubscriber.cgi?password=change1.

Link to RMC Abstracts through online system: https://b-com.mci-group.com/AbstractList/AMSARMC13.aspx.  

AMSA 66th RMC Abstracts (PDF)

Keynote Presentations:

Monday, June 17 – Opening Keynote Presentation

Session co-sponsored by Elanco Animal Health and Smithfield Foods, Inc.
Session webcast sponsored by the American Society of Animal Science
Session proceedings recording funded by the Beef Checkoff

Making Safe, Affordable and Abundant Food a Global Reality - Dr. William Weldon, Vice President, Global Research and Development and Western Europe Operations, Elanco Animal Health
PDF Presentation         Proceeding Paper

Tuesday, June 18 – Animal Welfare Keynote Presentation

Session sponsored by Cargill
Session webcast sponsored by the American Society of Animal Science
Session proceedings recording funded by the Beef Checkoff

How Can We Improve Communication with the Public? - Dr. Temple Grandin, Colorado State University
Proceeding Paper

Wednesday, June 19 – International Lectureship Award Winner Keynote Presentation

Session sponsored by DuPont Nutrition and Health
Session webcast sponsored by the American Society of Animal Science
Session proceedings recording funded by the Beef Checkoff

Producing game meat to meet international hygiene and food safety requirements in the bush - Dr. Louw Hoffman, University of Stellenbosch
PDF Presentation         Proceeding Paper

Concurrent Technical Sessions

Concurrent Technical Session I – Advancement in Meat Quality 

Session co-sponsored by Alabama Cattlemen’s Association and the National Pork Board
Session webcast sponsored by the American Society of Animal Science
Session proceedings recording funded by the Beef Checkoff
  • Agricultural Marketing Service’s Beef Tenderness Certification Program - Dr. Lawrence Yates, Standards and Technology Division USDA-AMS Livestock and Seed Program 
    PDF Presentation        Proceeding Paper
  • Pork: NIR Prediction of Pork Tenderness - Dr. Steven Shackelford, USDA Agricultural Research Service 
    PDF Presentation        Proceeding Paper
  • Poultry - Aging and electrical stimulation effects on tenderness - Mark Christie, Tyson Foods 
    PDF Presentation         Proceeding Paper

Concurrent Technical Session II – Food Safety

Session co-sponsored by PURAC
Session webcast sponsored by the American Society of Animal Science
Session proceedings recording funded by the Beef Checkoff
  • Food Safety Performance Through HACCP: Regrets and Possibilities -  Dr. Randall Huffman, Maple Leaf Foods
    PDF Presentation         Proceeding Paper 
  • Consumer Food Safety Knowledge, Attitude and Behavior In a Sea of Choices and Claims - Mrs. Janet Riley, American Meat Institute 
    PDF Presentation         Proceeding Paper
  • Food Safety, What’s next? - Dr. Barbara Masters, Olsson, Frank, Weeda, Terman, and Matz Law Firm
    PDF Presentation         Proceeding Paper

Concurrent Technical Session III - Animal Welfare

Session sponsored by Alabama Cattlemen’s Association and the National Pork Board
Session webcast sponsored by the American Society of Animal Science
Session proceedings recording funded by the Beef Checkoff

Concurrent Technical Session IV - Trends to Watch in the Processed Meat Industry 

Session sponsored by Hawkins, Inc. 
Session webcast sponsored by the American Society of Animal Science
Session proceedings recording funded by the Beef Checkoff

Concurrent Technical Session V - Global Meat Market 

Session sponsored by Cryovac/Sealed Air
Session speaker in Banff and live streaming from Banff sponsored by Alberta Livestock and Meat Agency
Session webcast sponsored by the American Society of Animal Science
Session proceedings recording funded by the Beef Checkoff
  • The Roles that Sponsorships and Corporate Social Responsibility Play in Marketing and Public Relations - Dennis Pittman, Director of Corporate Communications and Public Affairs, The Smithfield Packing Company, Inc. 
    PDF Presentation         
  • Drivers of Global Meat Demand and Price - Kevin Grier, Senior Market Analyst, George Morris Center
    This presentation was streamed live from the CSAS and the CMSA Joint Meeting in Banff
    PDF Presentation         
  • Meat Production by Tissue Engineering Methods - Karoly Jakab, Ph.D., Senior Scientist, Modern Meadow, Inc.
    PDF Presentation         

Hot Topics Sessions

Session webcast sponsored by the American Society of Animal Science
Session proceedings recording funded by the Beef Checkoff
  • Technology’s Future in Protein Production - Dr. John A. Scanga, Senior Technical Consultant, Elanco Animal Health
    PDF Presentation        Proceeding Paper
  • Bacterial Antibiotic Resistance, Animal Agriculture, and Human Health: No Simple Answer at The Interface of Three Complex Systems - Dr. John W. Schmidt, Research Microbiologist, Meat Safety and Quality Research Unit, U.S. Meat Animal Research Center, USDA, Agricultural Research Service
    PDF Presentation       Proceeding Paper
  • Salmonella: Future Policy Options - Dr. Angela Siemens, Vice President Technical Services, Cargill Meat Solutions Corporation 
    PDF Presentation         Proceeding Paper

Monday Reciprocation Sessions

Sodium (part 1):  The Shake on Salt: What We Know About Salty Taste and What We Don’t  - Leslie Stein, Ph.D., Senior Research Associate, Monell Chemical Senses Center
Sponsored by Nu-Tek Food Science
PDF Presentation

Target for Belly/Product Fatty Acid Profile - Steve Larsen, Ph.D., Director Pork Safety, National Pork Board
Sponsored by the National Pork Board
PDF Presentation

How to Better Correlate Tenderness with Consumer Acceptance of Tenderness - Rhonda Miller, Ph.D., Professor, Department of Animal Science, Texas A&M University
PDF Presentation

Hunger in America - Randy Starck, Senior Account Manager- Protein Sourcing, Feeding America
PDF Presentation

The Effect of Chilling Rate on Tenderness - Steven Shackelford, Ph.D., Scientist, Meat Safety and Quality Research Unit,  U.S. Meat Animal Research Center
Sponsored by the National Pork Board
PDF Presentation

Salmonella Reduction Policy Initiatives Update: Poultry Slaughter Rule, NRTE Comminuted Poultry, and SIP - William “Bill” Shaw, Jr., Ph.D., Director, Risk, Innovations, and Management Division, USDA/FSIS/OPPD
PDF Presentation

New Realities in Processed Meats

  • Kay Johnson Smith, President & CEO, Animal Agriculture Alliance 
    PDF Presentation
  •  Kurt Vogel, Ph.D., Assistant Professor of Livestock Welfare and Behavior, University of Wisconsin - River Falls
    PDF Presentation

Country Style Ham Technology - Gregg Rentfrow, Ph.D., Associate Extension Professor -Meat Science, Department of Animal and Food Science, University of Kentucky
PDF Presentation

Media Training - Janet Riley, Senior Vice President, Public Affairs and Member Services, American Meat Institute
PDF Presentation

Sodium (part 2): The Grind on Salt: What Can I Do About Sodium Reduction and Why Should I Care - Stephen Quickert, Principal Scientist, Research, Development and Quality, Kraft Foods, Inc./ Oscar Mayer
Sponsored by Nu-Tek Food Science 
PDF Presentation

Pre-Harvest Technologies to Combat Salmonella in the Beef Lymphatic System - Brad Morgan, Meat Science and Food Safety Specialist, Technical Services, Zoetis
PDF Presentation

Strengthening Sanitary Dressing and Antimicrobial Interventions in Veal Slaughter - William “Bill” Shaw, Jr., Ph.D., Director, Risk, Innovations, and Management Division, USDA/FSIS/OPPD
PDF Presentation

Resume/CV Review – Student Session - Kerri Harris, Ph.D., Associate Professor, Meat Science and HACCP Coordinator, Texas A&M University; Jason Sawyer, Ph.D., Assistant Professor, Tarleton State University, Lauren Sammel, Ph.D., Sr. Associate Principal Scientist, Kraft Foods Inc./Oscar Mayer; Stacy Scramlin, Ph.D., Assistant Professor, South Dakota State University; Steve Schmidt, Ph.D. Professor, Department of Animal Sciences, Auburn University and Mark Anderson, Senior Director, Research and Development, Tyson Foods, Inc.
Sponsored by the AMSA Student Membership
Presentation available soon!

Tuesday Reciprocation Sessions

Do You Hear What I Hear?  Do You See What I See? Varying Perspectives on Livestock Animal Welfare.

  • Nicole Widmar, Ph.D., Assistant Professor, Department of Agricultural Economics, Purdue University 
    PDF Presentation
  • Candace Croney, Ph.D., Associate Professor, Animal Behavior and Well-being, Department of Animal Sciences, Purdue University
    PDF Presentation

From Processing to Packaging - Meat Industry Sustainability in 2013 and Beyond - Ed Delate, Vice President of Global Engineering, Corporate Social Responsibility, Sourcing and Safety at Keystone Foods, a division of The Marfrig Group;
Sponsored by Cryovac/Sealed Air
Ed Delate PDF Presentations 

Shelf Stable Meats - Richard “Rody” Hawkins, Ph.D., President, RDI Foods, LLC
Sponsored by Kemin 
PDF Presentation

Social Media - What's Relevant in 2013 - Janeal Yancey, Ph.D., Program Technician II, Meat Science, Animal Science Department, University of Arkansas and David Hayden, Application Specialist, Wolf-tech, Inc.
PDF Presentation

Protein and Hunger: Why It’s Filling a Gap - Mary Michael Kelley, M.P.A., Executive Director, Community Food Bank of Central Alabama
PDF Presentation

Research Ethics – Panel Discussion 
Sponsored by AMSA Educational Foundation Robert Merkel Recognition Fund

  • Jeffrey Savell, Ph.D., Regents Professor and E.M. "Manny" Rosenthal Chairholder, Department of Animal Science, Texas A&M University
    PDF Presentation
  • Michael E. Dikeman, Professor Emeritus, Department of Animal Sciences & Industry, Kansas State University
    PDF Presentation
  • Ty Lawrence, Ph.D., Associate Professor, Animal Science, West Texas A&M University 
    PDF Presentation
  • Chris Calkins, Ph.D., Professor, Animal Science, University of Nebraska 
    PDF Presentation

Advancements in Casing Technologies for Processed Meat Product- Kohl Schrader, Ph.D., Technical Marketing Specialist, Devro, Inc.
Sponsored by AMSA Educational Foundation Roger Mandigo Recognition Fund
PDF Presentation

Intervention Strategies for Control of Campylobacter During Poultry Processing - Manpreet Singh, Ph.D., Department of Poultry Science, Auburn University
PDF Presentation

Making the Transition – Student Session - Dustin Boler, Ph.D., Assistant Professor, Meat Science, The Ohio State University; Sarah Wells, Academic Specialist,  Michigan State University; Alisha Deakins, Food Technologist, Research and Development, Tyson Foods, Inc. and Cheyenne Dixon, Manager, Technical Services, U.S. Meat Export Federation
Sponsored by the Auburn Collegiate Cattlemen and Cattlewomen Association 

Improving Animal Welfare Through a Practical Approach and Technical Optimization

  • Temple Grandin, Ph.D., Professor, Animal Sciences, Colorado State University 
    PDF Presentation
  • Kurt Vogel, Ph.D., Assistant Professor of Livestock Welfare and Behavior, University of Wisconsin - River Falls
    PDF Presentation

Global Meat Market— Trade Barriers and Policies - Cheyenne Dixon, Manager, Technical Services, U.S. Meat Export Federation
PDF Presentation

Impact of Consumer Trends on Beef Demand - William Powell, Ph.D., Executive Vice President, Alabama Cattlemen’s Association
Sponsored by Alabama Cattlemen’s Association 
PDF Presentation

Graduate School – Is It the Right Fit for Me – Student Session - Russell Muntifering, Ph.D., Professor, Department of Animal Sciences, Auburn University;  Joe Sebranek, Ph.D., University Professor and Charles F. Curtiss Distinguished Professor in Agriculture and Life Sciences, Departments of Animal Science, and Food Science and Human Nutrition, Iowa State University; Alex Christiansen, Graduate Student, Kansas State University and Mark Frenzel, Graduate Student, Texas A&M University  
Sponsored by the AMSA Student Membership

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