Reciprocation Sessions
Reciprocation sessions will be offered on Monday and Tuesday afternoons. These one-hour sessions will feature short presentations from experts on a variety of topics. Most of the time during the sessions will be devoted to discussion among the attendees.
A program grid with specific times will be posted soon.
Applications of High Pressure Meat Processing
George Flick, University Distinguished Professor, Virginia Tech, Blacksburg, Virginia
Dr. Flick will discuss the effectiveness of high pressure processing in dramatically reducing pathogenic and spoilage bacteria, viruses, and parasites on muscle foods. He will also discuss how high pressure processing is comparable to thermal processing treatments such as pasteurization.
New Packaging Technologies in the Meat Industry
Scott Eilert, Vice President Director Meat Technology, Cargill Meat Solutions, Wichita, Kansas
This session will evaluate the current trends in the meat industry and new packaging technologies on the market.
Goat Symposium I – Selection Criteria, Nutrient Requirements and Feeding Practices for Chevon Production
Sandra Solaiman, Professor of Animal and Poultry Sciences and Director of Small Ruminant Programs, Tuskegee University, Tuskegee, Alabama
Dr. Solaiman will discuss selection criteria in terms of body condition score of goats for meat production, nutrient requirements of growing goats for optimum average daily gain and preferred feeding practices that result in improved carcass characteristics.
Goat Symposium II – Further Processing
Kenneth McMillin, Professor, School of Animal Sciences, Louisiana State University, Agricultural Center, Baton Rouge, Louisiana
Dr. McMillin, will evaluate the further processing of goat meat. This symposium will look at ways to further process goat and create value in these products.
Degree of Doneness Risk Assessment
Steve Larsen, Director of Pork Safety, National Pork Board, Des Moines, Iowa
Dr. Larsen will discuss the risk assessment study on degree of doneness in pork. This will be an informative session on the findings of the study.
USMEF International Interns
Courtney Heller and Panel, Manager of Export Services, U.S. Meat Export Federation, Denver, Colorado
In response to students’ requests to learn more about international opportunities, the Student Board of Directors and the U.S. Meat Export Federation has assembled a panel of USMEF personnel and past international interns. Panel discussion will include international internship opportunities for students as well as a discussion on international trade issues facing the U.S. Meat Industry.
Finding the Right Media
Lisa Keefe, Meatingplace Magazine Editor, Meatingplace in Print Marketing & Technology Group Chicago, Chicago, Illinois
This session will discuss finding the right stories that are pertinent to the meat industry. This session will provide discussion on how information is disseminated and what stories become the most important.
Developing Meat Industry Study Tours
Steven Jones, Professor, Department of Animal Science, University of Nebraska, Lincoln, Nebraska
Dr. Jones will be leading a panel on developing meat industry study tours. These tours help students to understand the many facets of the meat industry.
Improving Tenderness with Further Processing
Wesley Osburn, Associate Professor, Department of Animal Science, Texas A&M University, College Station, Texas
Dr. Osburn will be leading a discussion on the effectiveness of further processing to improve muscle food tenderness, which will include blade tenderness, the addition of enzymes, etc.
Strategies to Manage Beef Tenderness
Andrew King, Research Food Technologist, U.S. Meat Animal Research Center, Clay Center Nebraska
Dr. King will be examining the current research to reach beef tenderness acceptability. He will discuss the different technologies that can be used to make sorting decisions that will drastically reduce the incidence of beef longissimus steaks with unacceptable tenderness.
Instrumentation Update – Instrument Grading and Instrument Tenderness Monitoring
Brad Morgan, Professor, Department of Animal Science, Oklahoma State University, Stillwater, Oklahoma
Dr. Morgan will discuss current trends in instrument grading and tenderness monitoring. Also, he will present information on the accuracy and availability of the technology.
Career Development
Daniel Simmons, President, Continental Search, Baltimore, Maryland
This session will provide attendees with information about choosing a career that fits your personality, successful interview and resume tips, key things to look for when evaluating an employment offer and inside into what employers are looking and paying for. Also those attending this session will receive a CD including materials on Evaluating an Employment Offer, Simple Steps for a Successful Interview and The Best of the Animal Science Monitor.
Research Priorities – Beef Food Safety
Mandy Carr, Executive Director of Food Safety, National Cattlemen's Beef Association, Centennial, Colorado
Dr. Carr will discuss the current research priorities regarding beef food safety for the National Cattlemen’s Beef Association. Also this session will look to the future of how these research priorities may change in the coming year.
Research Priorities – Pork Food Safety
Steve Larsen, Director of Pork Safety, National Pork Board, Des Moines, Iowa
Dr. Larsen will discuss the current research priorities regarding pork food safety for the National Pork Board. Also this session will look to the future of how these research priorities may change in the coming year.
Producing Value Added Animal Products through Cloning Procedures
Steven Stice, Professor and Director of the Regenerative Bioscience Center, University of Georgia, Athens, Georgia
Dr. Stice, a leading scientist in the area of cloning and stem cell research, will discuss the recent advances in cloning procedures and the risks associated with producing valued added animal products through cloning.
Defining Methods for Measuring and Characterizing the Physiological Consequences of Stress and its Effect on Meat Quality
Rhonda Vann, Associate Research Professor, MAFES-Brown Loam Branch Experiment Station, Mississippi State University,Raymond, Mississippi
Dr. Vann will discuss in this presentation information exploring how stress from various environmental, pathogenic and managerial stressors to which animals may be exposed, can be measured and how it can effect meat quality.
COOL – Where are we?
David Meisinger, Executive Director, U.S. Pork Center of Excellence, Iowa State University, Ames, Iowa
Dr. Meisinger will present an update on COOL or MCOOL stands for Mandatory Country of Origin Labeling. Other than the poultry industry, which is exempt from the regulation, it is difficult to find any group which will benefit from the introduction of COOL. Producers, consumers, packers, the meat industries in general and retailers will all be discussed in terms of their impact and reaction to COOL legislation.
Wet Distiller's Grains - Effects on Beef Quality
Chris Calkins, Professor, Department of Animal Science, University of Nebraska, Lincoln, Nebraska
Discussing the effects of wet distiller grains have on beef quality will be presented in this session by Dr. Calkins. He will discuss the current data that has been published and current trends.
NCBA Ground Beef Diet/Health Study
Stephen Smith, Professor, Department of Animal Science, Texas A&M University, College Station, Texas
Dr. Smith will present data on the NCBA Ground Beef Diet/Health Study. The presentation will include discussion of the health effects of ground beef.
Recalls – A Year in Review
Daniel Engeljohn, Deputy Assistant Administrator-Office of Policy, Program and Employee Development, USDA, FSIS, Washington, DC
Dr. Engeljohn will discuss the recent recalls and how they may effect regulations and the industry.
Blending Science and Culinary Arts in the Industry
Craig Bacon, Senior Vice President, Corporate Research and Development, Tyson Foods, Inc., Springdale, Arkansas
Dr. Bacon will present and discuss the influence culinary arts has on the industry and how it can effectively be used in product development. He will discuss the certification program through the Research Chefs Association and how it has helped to blend science with culinary arts.
Increasing Food Costs
Richard Weldon , Professor, Food and Resource Economics Department, University of Florida, Gainesville, Florida
With rising prices in gas, feed, etc, Dr. Weldon in this session will focus on the effects of economic trends on food costs.
Conventional, Organic, Natural & Grass-Fed Beef
Keith Belk, Professor, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado
Dr. Belk will present an informative discussion of naturally and organically raised animals. This session will help clarify the regulations on producing naturally and organically raised.
Natural/Organic Products - A Processors Perspective
Stephen Campano, Executive Vice President, TRUMARK A Division of Hawkins, Inc., Linden, New Jersey
Christopher Ely, President, Applegate Farms, Bridgewater, New Jersey
This session will evaluate current packaging regulations on naturally and organically produced products. In addition, this session will have an industry perspective on current regulations of these products.
Antibiotic Treatment of Morbid Animals and its Effect on Meat Quality
Robert Maddock, Associate Professor, Department of Animal Sciences, North Dakota State University, Fargo, North Dakota
Dr. Maddock will discuss current research on the effects of antibiotic treatment on meat quality.
Antibiotic Resistant Bacteria
Charlie Stoltenow, DVM, Associate Professor, Department of Animal Sciences, North Dakota State University, Fargo, North Dakota
Antibiotic resistant bacteria continues to be a concern for the industry. Dr. Stoltenow will focus on antibiotic resistant bacteria and how the industry can deal with this trend.
Meet the Board
Come and meet the new AMSA Board members. This is an excellent opportunity to learn the plans of the association and to become more involved as an AMSA member.
UF Meat Laboratory Open House
Tour the UF meat laboratory which was designed to help meet the needs of the Florida producer and meat industry.