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AMSA RMC 2008 - RMC PROCEEDINGS

General Session

We are the Champions
Trent Loos, Faces of Agricultural, Loup City, Nebraska
Recording

Concurrent Technical Session I – Performance & Growth Technologies: Balancing Beef Quality & Yield

Growth Promotant Implants and their Effects on Red Meat Yield and Quality
John Hutcheson
, Director of Production Technologies, Intervet Inc., Amarillo, Texas
Article            Presentation           Recording

Balancing Beef Quality and Red Meat Yield with Ractopamine
William Platter, Manager of Beef Technical Consultants, Elanco Animal Health, Greenfield, Indiana
Article            Presentation           Recording

Zilpaterol Hydrochloride Effects on Red Meat Yield and Quality
Chance Brooks
, Assistant Professor, Department of Animal and Food Sciences, Texas Tech University, Lubbock, Texas
Article            Presentation           Recording

Concurrent Technical Session II - Pork Quality

Factors that Affect Fat Quality in Pork
Dennis Seman, Associated Principal Scientist, Oscar Mayer Foods, A Division of Kraft, Madison, Wisconsin
Article            Presentation           Recording

Perspectives on Pork Quality
Jerry Cannon, Research and Development, Hormel Foods, Austin, Minnesota
Article            Presentation           Recording

Factors Controlling Fatty Acid Composition and Meat Quality in Pork and Other Meats 
Jeffrey Wood
, Head of Division of Farm Animal Science and Professor
 Article             Presentation           Recording

General Session

Creating a Food Safety Culture - Not a Food Safety Program
Natalie Dyenson, Manager of Food Safety & Health for Walt Disney World, Orlando, Florida
Article

Concurrent Technical Session III - Muscle Biology/Molecular Biology

Potential Methods to Manipulate Cellular Control of Skeletal Muscle Hypertrophy
Maria Urso
, Research Physiologist, CPT Military Performance Division, U.S. Army Institute of Environmental Medicine, Natick, Massachusetts
Article            Presentation           Recording

The Connection Between Animal Stress and Meat Production: Uncoupling of the GH/IGF-1 Axis
Jeff Carroll
, Livestock Issues Research Unit, ARS-USDA, Lubbock, TX
Article            Presentation           Recording

Evaluation of Temperament and Transportation Stress on Body Composition Traits and Meat Quality in Beef Cattle 
Rhonda C Vann, MAFES-Brown Loam Experiment Station, Raymond, MS
Article            Presentation           Recording

Concurrent Technical Session IV - Food Safety

Lessons Learned from the 2007 FSIS Checklist on Industry Controls for E. coli O157:H7 in Raw Beef
Daniel Engeljohn, Deputy Assistant Administrator-Office of Policy, Program and Employee Development, USDA, FSIS, Washington, DC
Article            Presentation           Recording

E. coli O157:H7 Risk Mitigation for Blade Tenderized and Enhanced Non-Intact Beef Muscle
Kyle Pfeiffer
, Research and Development, Standard Meat Company, Saginaw, Texas 
Article            Presentation           Recording

Non-intact Whole Muscle Food Safety: The Problem and Research Needs
John Sofos, Distinguished Professor, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado
Article            Presentation           Recording

General Session

Animal Handling: The Role of Science in Public Policy Development
W. Ron DeHaven, Executive Vice President, American Veterinary Medical Association
Presentation           Recording

Concurrent Technical Session V - Consumer Issues: Diet and Health

Nutrient Composition of Meats
Kerri Harris, Associate Professor, President and CEO International HACCP Alliance, Texas A&M University, College Station, Texas
Article            Presentation           Recording

Red Meat and Cancer: Defining the Risk
Shalene McNeill, Executive Director of Nutrition Research, National Cattlemen’s Beef Association, Pleasanton, Texas
Article            Presentation           Recording

Concurrent Technical Session VI - Processing and Ingredients: Sodium Reduction

Flavor Challenges of Sodium Reduction in Processed Meat Products
Mark Schilling, Assistant Professor, Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, Mississippi
Article            Presentation           Recording

Processing Challenges of Sodium Reduction
Christina DeWitt, Associate Professor, Department of Animal Science, Oklahoma State University, Stillwater, Oklahoma
Article            Presentation           Recording

Will Salt Reduction Benefit Consumers?
Morton Satin, Director of Technical and Regulatory Affairs, Salt Institute, Alexandria
Article            Presentation           Recording

Reciprocation Sessions

Antibiotic Resistant Bacteria
Charles Stoltenow, Associate Professor, North Dakota State University, Fargo, North Dakota
Presentation          

Antibiotic Treatment of Morbid Animals and its Effect on Meat Quality
Robert Maddock
, Associate Professor, North Dakota State University, Fargo, North Dakota
Presentation          

Application of High Pressure in Meat Processing
George Flick, University Distinguished Professor, Food Science and Technology Department, Virginia Tech, Blacksburg, Virginia
Presentation          

Blending Science and Culinary Arts in the Meat Industry
Craig Bacon, Senior Vice President, Research and Development, Tyson Foods, Inc., Springdale, Arkansas
Presentation          

Conventional, Organic, Natural & Grass-Fed Beef
Keith Belk, Professor, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado
Presentation          

COOL – Where are we?
David Meisinger
, Executive Director, U.S. Pork Center of Excellence, Iowa State University, Ames, Iowa
Presentation          

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 
Presentation          

Degree of Doneness Risk Assessment
Steve Larsen, Director of Pork Safety, National Pork Board, Des Moines, Iowa 
Presentation          

Developing Meat Industry Study Tours
Steven Jones, Professor, Department of Animal Science, University of Nebraska, Lincoln, Nebraska
Presentation          

Finding the Right Media
Lisa Keefe, Meatingplace Magazine Editor, Meatingplace in Print Marketing & Technology Group Chicago, Chicago, Illinois 
Presentation          

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
Presentation          

Goat Symposium II – Further Processing
Kenneth McMillin, Professor, School of Animal Sciences, Louisiana State University, Agricultural Center, Baton Rouge, Louisiana
Presentation          

Increasing Food Costs
Richard Weldon, Associate Professor, Food and Resource Economics Department, University of Florida, Gainesville, Florida
Presentation          

Instrumentation Update – Instrument Grading and Instrument Tenderness Monitoring
Brad Morgan
, Professor, Department of Animal Science, Oklahoma State University, Stillwater, Oklahoma 
Presentation          

Improving Tenderness with Further Processing
Wesley Osburn, Associate Professor, Department of Animal Science, Texas A&M University, College Station, Texas 
Presentation          

Natural/Organic Products - A Processors Perspective
Stephen Campano, Executive Vice President, TRUMARK A Division of Hawkins, Inc., Linden, New Jersey
Presentation        
Christopher Ely, President, Applegate Farms, Bridgewater, New Jersey
Presentation          

NCBA Ground Beef Diet/Health Study
Stephen Smith, Professor, Department of Animal Science, Texas A&M University, College Station, Texas
Presentation          

New Packaging Technologies in the Meat Industry
Scott Eilert
, VP, Director Meat Technology Development, Cargill Meat Solutions, Wichita, Kansas
Presentation        Presentation       

Recalls – A Year in Review
Daniel Engeljohn, Deputy Assistant Administrator-Office of Policy, Program and Employee Development, USDA, FSIS, Washington, DC
Presentation          

Research Priorities – Beef Food Safety 
Mandy Carr, Executive Director of Food Safety, National Cattlemen’s Beef Association, Centennial, Colorado
Presentation         

Research Priorities – Pork Food Safety
Steve Larsen
, Director of Pork Safety, National Pork Board, Des Moines, Iowa
Presentation          

Strategies to Manage Beef Tenderness 
David King, Research Food Technologist, U.S. Meat Animal Research Center, Clay Center, Nebraska
Presentation          

USMEF International Interns
Courtney Heller and Panel, Manager of Export Services, U.S. Meat Export Federation, Denver, Colorado 
Presentation

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