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AMSA RMC 2018 - Wednesday - Concurrent Technical Sessions and workshops

Wednesday, June 27

8:00–9:00 am

Keynote: A Debate - Current Perspectives in Meat Science

 Sponsored by American Foods Group  
Session proceedings recording funded by the Beef Checkoff


This interactive debate is intended to engender lively discussion on the protein products being developed by our industry and the complexity of the challenges our industry faces with these products.  The session will cover two topics: 

  • Should the regulatory definition of meat (9 C.F.R. § 301.2) include “cultured meat” products?
  • Should non-animal protein products be held to the same regulatory requirements as meat and poultry products?

This discussion will provide both sides of each issue in a purely academic debate.  The views presented by the speakers do not reflect their personal beliefs or their employer’s positions on the issues.  It is assumed audience participants will have a basic understanding of the unresolved issues surrounding the topics to be discussed in the symposium.  

Each topic will include a 7-minute presentation in support of (YES) followed by a 7-minute presentation in opposition of (NO) the proposed topic question.  Each speaker will have 3 minutes for extemporaneous rebuttals. A 6-minute question/answer session will then follow to allow for audience participation. We will have electronic polling of the audience to allow for a Yes/No vote on each topic question prior to and following the discussion to evaluate whether people’s views have been changed by the presentations.

Concurrent Sessions:

10:00 am - 1:00 pm

Concurrent Technical Session VII - BBQ – History, Trends and Educational Outreach

Co-Sponsored by Certified Hereford Beef and Smithfield Foods 
Session proceedings recording funded by the Beef Checkoff

  • History of BBQ
    Speaker: Kansas City Barbecue Society
  • Technology in the Kitchen – “If it's too Hot in the Kitchen, Alexa, Turn Down my Oven”
    Speakers: Jacob Bourret, Vice President of Marketing and Sales, Innovating Solutions, LLC and Jacob Santen, Product Manager, Tappecue
  • Raw Materials and Cut Selection
    Speaker: Rob Magee, Owner, Q39
  • The Importance of a Good Barbecue Rub and How the Enhance the Meat Products you are Barbecuing
    Speaker: Paul Kirk, Ph.B., CWC, a.k.a. Kansas City Baron of BBQ
  • Beef Cuts for the Modern Barbeque World
    Speaker: Phil Bass, Ph.D., Assistant Professor, University of Idaho
  • BBQ Flavors and Sauces
    Speakers: David Enns, CCS®, Sr. Food Scientist II, Newly Weds Foods and Tommy Rutherford, Research & Development Manager, Newly Weds Foods

10:00 am - 12:00 pm

Concurrent Technical Session VIII - Incubating Research and Development -Teaching, Leading and Manufacturing

Sponsored by Kemin Food Technologies
Session proceedings recording funded by the Beef Checkoff

  • Developing the Developer: How to be RTE (Ready-to-Employ) on Day One
    Speaker: Rodrigo Tarté, Ph.D., Assistant Professor of Meat Science, Iowa State University
  • Leading Research and Development Teams
    Speaker: Michelle Wetzel, Director of Research, Development and Applications, Kerry
  • Research and Development Processes of Small to Medium Meat Processors
    Speaker: Brandon Goehring, Ph.D., Food Application Scientist, UltraSource LLC

10:30 am - 12:30 pm

Concurrent Technical Session IX - Building the Perfect Beef Carcass, A Live Animal and Carcass Demonstration

Funded by the Beef Checkoff
Session proceedings recording funded by the Beef Checkoff

  • Genetic Improvement of End Product Merit in Angus Cattle
    Speaker: Dan Moser, Ph.D., President, Angus Genetics Inc.
  • TBD
    Speaker: Brett Spader, Executive Director, National Center for Beef Excellence
  • TBD
    Speaker: Shane Bedwell, Chief Operating Officer and Director of Breed Improvement, American Hereford Association

10:00 am –12:00 pm

Clean Labeling Workshop

Sponsored by John R. White Company
Session proceedings recording funded by the Beef Checkoff


This workshop will explore the topic of clean labeled meat products. Clean label Product samples will be compared to traditional meat products and new innovative non-meat ingredients will be discussed along with future trends.

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