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AMSA RMC 2017 - Tuesday RECIPROCATION Sessions

Click here to download a PDF grid of the Tuesday Reciprocation Sessions.

1:30-2:30 pm - Reciprocation Sessions

  • What is graduate school?
    • Sponsored by the AMSA Student Membership
    • Speakers: Gretchen Mafi, Ph.D., Oklahoma State University; Devin Gredell, Colorado State University; and Clay Eastwood, Texas A&M University
  • Wooden Breast Syndrome in Broilers: An Update
    • Speaker: Casey Owens, Ph.D., University of Arkansas
  • Social Media for the Animal Agriculture Industry
    • Speaker:  Rachel Cutrer, Ranch House Designs, Inc.
  • Here's the FACTS! PANEL is Changing - What's New with Nutrition Facts Panels
    • Sponsored by Johnsonville Sausage, LLC
    • Speaker: Kelly Kleinsmith, Johnsonville Sausage, LLC
  • Pet Food Extrusion – How to Maximize Fresh Meat in Pet Food Presentation (1:30-2:15 pm) Tour and Demonstration at Process Engineering R&D Center (2:30 – 4:45 pm)
    • Sponsored by Process Engineering R&D Center
    • Speaker: Mian Riaz, Ph.D., Process Engineering R&D Center
  • Producing the AMSA Meat Science Lexicon
    • Funded by the Beef Checkoff
    • Speaker: Dennis Seman, Ph.D., DL Seman Consulting, LLC
  • The Continual Journey: Connecting Meat Science to Foodservice Distribution
    • Sponsored by Texas Beef Council
    • Speaker: Russell Woodward, Texas Beef Council 
  • Safety of Imported Beef:  Opportunities and Breakthroughs
    • Speaker: Mindy Brashears, Ph.D., Texas Tech University 
  • Thermal Processing and Appendix A
    • Speaker: Russ McMinn, University of Wisconsin
  • EPosters Research Competition 1st Place Winners
    • Speakers: To Be Selected June 18th
  • Weak Flesh. Estudio de Caso para la Industria Cárnica ~ Weak Flesh. A Case Study for the Meat Industry
    • Speaker: Marcos Sanchez, Ph.D., Texas Tech University 


3:00-4:00 pm - Reciprocation Sessions

  • Preparing for and Effectively Conducting a Research Project
    • Sponsored by the AMSA Student Membership
    • Speakers: Steven Lonergan, Ph.D., Iowa State University and Elisabeth Lonergan, Ph.D., Iowa State University 
  • What Can We Do To "Plant Positive Seeds "in our Public Schools"
    • Sponsored by Texas Beef Council
    • Speaker: Evelyn Brown, American National Cattlewomen’s Association
  • Defining Sustainability—Beef Roundtable Discussion
    • Speaker: Debbie Lyons-Blythe, Blythe Family Farms, LLC
  • One Bite at a Time – Making a Retail Label and Logo Change Manageable
    • Sponsored by Johnsonville Sausage, LLC
    • Speaker: Pam Bingham, Johnsonville Sausage, LLC
  • Using Powdered Muscle for Measuring Sarcomere Length with Laser Diffraction
    • Funded by the Beef Checkoff
    • Speaker: Tommy Wheeler, Ph.D., USDA-ARS, U.S. Meat Animal Research Center and Steven Shackelford, Ph.D., USDA-ARS, U.S. Meat Animal Research Center
  • Evolution of Swine Female Genetics During the Past 30 Years
    • Speaker: Roger Johnson, Ph.D., RCJ Consulting
  • Bridging the Gap Between Art and Science
    • Speaker: Amanda Hassner, Executive Chef, Purina Culinary Center
  • Thermal Dynamics of Cooking Meat
    • Sponsored by the AMSA Educational Foundation Roger Mandigo Mentor Recognition Fund
    • Speaker: Adria Adams, Ph.D., Sadler’s Smokehouse
  • Chairman Selected ePosters
    • Presenters: Jordy Berger, Purdue University; Haley Gilleland, University of Georgia; and Hector Portillo, Mississippi State University
  • Prevalencia de Microorganismos Patógenos e Inocuidad en la Industria Cárnica Latinoamericana ~ Prevalence of Pathogenic Microorganisms and Food Safety in Latin America’s Meat Industry
    • Speaker: Alexandra Calle, Ph.D., Texas Tech University  


4:30-5:30 pm  -  Reciprocation Sessions

  • Salmonella Regulations in Pork
    • Sponsored by the National Pork Board
    • Speaker: Laura Bachmeier, National Pork Board
  • Dietary Fats and Cardiovascular Disease
    • Speaker: Stephen Smith, Ph.D., Texas A&M University
  • The Continual Journey: Connecting Meat Science to Foodservice Distribution
    • Sponsored by Texas Beef Council
    • Speaker: Russell Woodward, Texas Beef Council 
  • Data Management and Analysis Using Excel, JMP, and SAS
    • Funded by the Beef Checkoff
    • Speakers: Chris Kerth, Ph.D., Texas A&M University and Andy King, Ph.D., USDA-ARS, U.S. Meat Animal Research Center
  • AMSA Sensory Guidelines for Processed Meats
    • Speakers: Linda Papadopoulos, Ph.D., LP & Associates, LLC and Rachel Gray, Tyson Foods, Inc.
  • Nuevas Tendencias en Ingredientes No Cárnicos ~ New Trends in Non Meat Ingredients
    • Speaker: Rodrigo Tarte, Ph.D., Iowa State Universit

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