Monday, June 17, 2024

Keynote Session

8:00 AM – 8:30 AM
Opening Session and Mark Miller Mentorship Presentation

8:30 AM – 9:15 AM
Monday Keynote: Keynote Presentation - Sharks Don’t Swim Backwards
Sponsored by Cargill
Session proceedings recording funded by the Beef Checkoff

Come join us as we hear Rob Sharkey's story of grit and determination, coming back from the hog market crash, farming, and how the SharkFarmer was born. The SharkFarmer’s compelling message revolves around never giving up on your dreams, embracing challenges and strategically pivoting in the face of adversity. He’ll share his insight on navigating uncharted waters, challenging yourself with new roles, and carving a path to success in the ever-evolving landscape of agriculture. Be inspired to overcome obstacles, redefine your goals, never let fear hold you back, and embrace conversation with the next generation while not squishing their dreams as they find their place back on the family farm. Rob Sharkey is not your average Illinois grain farmer. Better known as the SharkFarmer he is a risk taker and out of the box thinker who believes everyone has a story to tell. His authentic interview style, ability to tackle controversial issues and share the triumphs and struggles of the modern farmer has catapulted him onto Sirius XM, PBS, Acres TV and 8 Seasons and counting of SharkFarmer TV on RFDTV.

Speaker: Rob Sharkey, SharkFarmer

Concurrent Sessions

10:00 am – 12:00 pm
Concurrent Session I
Application of Growth Promotion/Management Technologies and Their Impact on Meat Quality
Sponsored by U.S. Department of Agriculture National Institute of Food & Agriculture
Session proceedings recording funded by the Beef Checkoff

Moderator: Jerrad Legako, Ph.D., Texas Tech University

This session will explore the current opportunities and challenges for utilization of growth promoting technologies. Specifically, the international trade environment, nutritional strategies for improving carcass composition of growth promotant fed cattle, and learnings from introduction of a new growth promoting technology.

Impact on International Trade of Growth Promoting Technologies in the Meat Industry  
Speaker: Travis Arp, Ph.D., Technical Service Director for Export Programs, JBS USA Food Company

This presentation will discuss the impact of restrictions of growth promoting technologies on the international trade of red meat products. We will also discuss how these restrictions impact meat packing companies from an operational standpoint, and considerations companies make when producing products for export to countries with export restrictions. Finally, Dr. Arp will look at new technologies coming to market and how the industry can learn from past issues with trade restrictions on meat exports to be more successful in the future.

Trace Minerals to Enhance Carcass Quality of Cattle Receiving Growth Promoting Technologies
Speaker: Stephanie Hansen, Ph.D., Professor, Beef Feedlot Nutrition, Iowa State University

This talk will highlight work using affordable nutritional strategies for cattle given growth promoters. Trace minerals such as zinc, copper and manganese optimize cattle performance while maintaining carcass quality. Data discussed will include existing and new beta agonists such as ractapamine hydrochloride and lubabegron fumarate and anabolic implants.

Experior:  Commercial Launch Approach and Research Update
Speaker: Phil Rincker, Ph.D., Technical Consultant, Elanco Animal Health

Experior was approved in 2018 and is the first FDA approved product labeled to reduce ammonia gas emissions from an animal or it's waste.  Introducing any new feed additive into the US beef industry poses some unique challenges and opportunities given the global demand for US beef.  Dr. Phil Rincker will share insight into the very disciplined and pragmatic approach to commercializing Experior in an effort to provide a new innovation for beef producers without impacting the global nature of the US beef industry.  He will also discuss results from some of the conducted research studies and the future plans to generate new information.

10:00 am – 12:00 pm
Concurrent Session II
Basic, Applied and Social Science Driving Development
Sponsored by Tyson Foods, Inc.
Session proceedings recording funded by the Beef Checkoff

Moderator: Jordan Nehls, University of Wisconsin-Madison

Meat processing with minimally incorporated ingredients and additives addresses clean label and growing societal concerns for over-formulation and ultra-processing. This session will discuss strategies to implement healthy meat processing in a challenging industry.

Keeping It Simple Is Not So Simple  
Speaker: Danika Miller, Senior Food Scientist, Tyson Foods, Inc.

The term “clean label” is context based and confusing, and it can be changed to the “keep simple” mantra. How do we keep a formulation and ingredient statement simple and what is more simple than adding meat and animal derived ingredients to meat products? How do we minimize the differences between product quality and safety and production efficiency? Join us at Danika Miller discusses these challenges in her presentation.

Broth as a Functional Ingredient in Meat Systems
Speaker: Brandy Coley, National Account Manager, Essentia Protein Solutions

Meat proteins in the form of broth can be utilized as a clean label functional ingredient to improve yields, throughputs, and quality in meat systems. This presentation will discuss using meat proteins as a tool to improve processed meat and poultry products and processes.

Functional Ingredients for Increased Quality and Label Appeal
Speaker: Michael Cropp, Ph.D., Technical Service Manager, Kemin Food Technologies

An overview of functional ingredients available to meat and poultry processors in a variety of applications to improve quality and enhance processing characteristics. Comparing legacy “gold standard” ingredients with modern alternative options and discussing new advancements. Dive into muscle and vegetable-based proteins that can be applied to battered/breaded fried foods for reduced oil absorption (nutritional and processing benefits) and improved breading adhesion with a less greasy/crispier bite. In addition to a discussion of opportunities to leverage ingredients to improve water-binding, processing yield, and the consumer's experience.

10:00 am – 12:00 pm
Concurrent Session III
Sustainability From Pasture to Plate
Sponsored by Nestle Purina  
Session proceedings recording funded by the Beef Checkoff

Moderator: Jessica Lancaster, Ph.D., National Cattlemen’s Beef Association

Sustainability encompasses a vast array of interconnected elements spanning the three pillars of environmental, social and economic sustainability. Hear the latest updates on topics from environmental impacts, animal welfare and care-taker well being to sustainable packing impacts on meat performance. Balancing sustainability from pasture to plate is essential for the viability of the industry into the future.

Environmental Sustainability
Speaker: Sara Place, Ph.D., Associate Professor, Colorado State University

Environmental impacts along the livestock supply chain are a key component of the sustainable production of animal source foods. Additionally, livestock can be affected by the environment, for example through thermal stress. This presentation will focus on the environmental impacts of livestock production systems, including greenhouse gas emissions, land use, and water use. Additionally, the impacts of climatic change on livestock production will be briefly addressed.

The Interface Between Caretaker and Animal Well-being as a Critical Component of Sustainability
Speaker: Lily Edwards Callaway, Ph.D., Associate Professor, Colorado State University  

Promoting animal health and welfare, as well as the well-being of people and the community, is essential to sustainable beef production systems. There is an inextricable link between animal welfare and caretaker behavior – the actions, knowledge and attitudes of caretakers can both positively and negatively impact welfare and productivity outcomes in production animals.  Additionally, poor animal welfare conditions and certain challenging management strategies (e.g., euthanasia) can cause job-related stress leading to both job dissatisfaction and mental health impacts for caretakers. Understanding caretaker perspectives is essential to evaluating current animal care practices with the intention of making improvements for both the animals and the individuals that care for them. To have a truly robust approach to advancing sustainability within productions systems, attention to animal welfare and caretaker well-being needs to be equitably addressed within program frameworks.

Performance and Sustainability of Beef Packaging in the Retail Supply Chain
Speaker: Keith Vorst, Ph.D., Director of the Polymer and Food Protection Consortium, Iowa State University

Increasing pressure from consumers and regulators to provide more sustainable options is no longer a trend and is now considered a normal business practice. The beef industry will feel the impact of this regulatory and consumer pressure to provide more sustainable practices, including packaging. This research includes a meta-analysis of beef packaging to provide a framework utilizing LCA models to identify sustainable packaging systems with short and long-term strategies to improve sustainability across the supply chain.

Reciprocation Sessions - 1:30 PM -2:15 PM

ePoster Session (Winners)
Sponsored by Ann Hollingsworth, Dale Huffman, and William Moody AMSA Mentor Recognition Funds
Moderator: Heather Hunt, University of Wisconsin- Madison

Winners will be selected Sunday evening during the RMC Welcome Reception. The first place in the Undergraduate, Master and Ph.D., divisions will present their research.

Meat and Muscle Biology Journal Updates and Editor’s Choice Papers
Session Sponsored by Simmons Food
Moderator: Brad Kim, Ph.D., Purdue University

In this session, recent updates and publication/citation trends in the Meat and Muscle Biology (MMB) Journal will be highlighted. Following this, Editor's Choice Papers will be presented, featuring the most innovative and impactful published studies selected by our esteemed MMB editorial team. Explore the cutting-edge research driving progress in meat science, and gain valuable insights to shape the future of the field.

Speakers: Brad Kim, Ph.D., Editor-in-Chief, Professor, Purdue University, Jerrad Legako, Ph.D., Texas Tech University and Travis O’Quinn, Ph.D., Kansas State University

How to Navigate Non-Traditional Career Paths in Multi-Billion Dollar Meat Industry Segments
Session Sponsored by Midan Marketing
Moderator: Jose Gardner, John R. White Co., Inc.

My Career Path from Aspiring Veterinary Student to Senior Scientist at Nestle Purina

Dr. Jessica Lowell will share the challenges and rewards of transitioning from a traditional nutrition/meat science graduate program to a career in pet food, less commonly considered by classic meat science graduate students. Focusing on her career path and what motivated her decisions, Jessica will discuss how her diverse educational experiences, while not related to pet food, provides overall value in her current role.

Speakers: Jessica Lowell, Ph.D., Nestle Purina

Current Trends In The Cattle and Beef Markets
Session Sponsored by JBT
Moderator: Jennie Hodgen, Ph.D., Merck Animal Health

Cattle and Beef Markets have seen massive volatility in recent years. Join us as Casey Mabry will discuss the past, present, and future factors driving the markets.
Speaker: Casey Mabry, Blue Reef Agri-Marketing

Aquaculture: How it Supports the Global Meat Industry
Session Sponsored by Cargill
Moderator: Tessa Barrett, West Texas A&M University

Fish plays a vital role in global protein consumption, with aquaculture driving significant growth in availability. Aquaculture, particularly freshwater farming, has surpassed capture fisheries in meeting rising demand. While terrestrial aquaculture predominates, expansion into marine environments presents both opportunities and challenges. Balancing the environmental and social impacts of aquaculture against its benefits is crucial for assessing its resilience within the global food system. Future growth and resilience in aquaculture hinge on effective management of environmental factors, disease dynamics, and coastal pollution amidst changing environmental conditions.

Speakers: Kamal Gosh, Ph.D., Langston University and Megan Hobbs, Cargill

How To Succeed As An AMSA Student!
Session Sponsored by Robert Kauffman AMSA Mentor Recognition Fund


Moderator: Clint Lee, University of Georgia

Hosted by the current AMSA Student Board, this session aims to provide students with well-rounded experiences, tips, and resources as they progress in their competitive and professional careers. Topics of discussion include: How to- apply for scholarships & awards, apply and interview for internships/jobs, and coach or compete in competitive events.

How to apply for scholarships/awards:
Megan Eckhardt, West Texas A&M University and KatieRose McCullough, Ph.D., Meat Institute

How to apply for internships/jobs:
Kathryn Hearn, Oklahoma Panhandle State University; Trent Schwartz, Ph.D., West Texas A&M University; Danika Miller, Tyson Foods, Inc. and Sarah Bludau, Standard Meat Company

How to coach/compete in competitive events:
Blake Foraker, Ph.D., Washington State University; Erin Beyer, Ph.D., North Dakota State University and Tricia Harlan, JBT

Residues of Anabolic Agents And Other Veterinary Compounds: Implications for Foreign Trade to Human Antidoping?
Session Sponsored by Roger Mandigo AMSA Mentor Recognition Fund
Moderator: Jessica Finck, Ph.D., Merck Animal Health

In this presentation Dr. Johnson, will focus on the impact of the use of veterinary compounds such as growth promotants on the potential for detectable residues and the implications of this on export to other countries.  The establishment of maximum residue levels (MRLs) has aided in the trade of meat and meat products across the globe.  In addition, he will discuss the availability of documented MRLs has facilitated a range of potential exposure of these compounds through meat consumption in human antidoping cases.

Speaker: Bradley Johnson, Ph.D., Texas Tech University

More than Safety: Unveiling Microbiome Role to Enhance Meat Flavor and Color Quality
Session Sponsored by Kemin Food Technologies
Moderator: Dana Dittoe, Ph.D., University of Wyoming

During this session, Dr. Setyabrata will delve into the role of the microbiome in meat production, beyond the conventional safety concerns. He will also discuss how the microbiome approach can be leveraged to reveal the mechanisms involved in the development of meat flavor and color, as well as some of the challenges associated with adopting this approach.

Speaker: Derico Setyabrata, Ph.D., University of Arkansas

The RTE Shelf-Life Toolbox: Reliable Approaches and Techniques
Session Sponsored by Robert Merkel AMSA Mentor Recognition Funds
Moderator: Mark Hankins, Phageguard

This session Drs. Unruh and Alvarado will present an overview of the myriad interventions available for shelf-life extension and pathogen control in ready-to-eat meat products. The impact of these interventions on microorganisms (pathogenic and spoilage) will be discussed as will emerging microorganism characteristics that may impact intervention efficacy. The influence of changing consumer demands and the promising benefit of new technologies will be explored.

Speakers: Daniel Unruh, Ph.D., Iowa State University and Christine Alvarado, Ph.D., Prosur, Inc.

Overcoming the Barriers for Small Meat and Poultry Processors
Session Sponsored by BrucePac
Moderator: Kelsey Sindelar, Meat Institute

Join us as Dave Carter, Director of Regional Technical Assistance Coordination for the Flower Hill Institute leads an open-ended discussion covering sourcing, economics of processing, workforce, distribution, marketing, and byproduct utilization. Flower Hill is the lead institution for the Meat and Poultry Technical Assistance Network, a part of the USDA initiative to improve the resiliency of the meat supply chain.

Speaker: Dave Carter, Flower Hill Institute

Reframing Meat Sustainability Through Shelf-Life Extension
Session Sponsored by NSP Quality Meats
Moderator: Yan Campbell, Ph.D., North Carolina State University

Meat is the category of food waste that has the highest economic value and environmental resource cost. Extending shelf life is a viable solution for improving the sustainability of meat by reducing the % that ends up as waste. Using science-backed clean label or conventional preservation solutions to extend food safety and prevent spoilage can add extra days of shelf life to meat products. In this session you will see data on that shelf-life extension in fresh, marinated poultry. That extension can be translated into environmental impact using the Food Waste Estimator to see the value for the environment and the industry of extra shelf-life days. The methodology for this tool has recently been published in Sustainability, a peer-reviewed scientific journal adding greater validity to its insights for the industry.

Speakers:  Blaine Jenschke, Ph.D., Kerry and Joyjit Saha, Ph.D., Kerry

Tech Talks
Moderator: Sharon Beals, SKKB-LLC

1:30-1:38 pm - Growing the Next Generation of Food Waste Management: The Black Soldier Fly Larvae Story
Speaker: Macc Rigdon, Ph.D., Tyson Foods, Inc.

Dr. Macc Rigdon will be discussing the management of Agri-Food production waste streams through the conversion of by-products to protein and oils. Rearing black soldier fly larvae on by-products to produce high protein meals and oils with unique fatty acid profiles for animal feeds is targeted at sustainability and reduction of CO2.

1:39-1:47 pm - Electrical Gas Sensors to Determine Odor and Shelf Life of Fresh Pork
Speakers: Jerry Cannon, Ph.D., Hormel Foods and Max Grell, Ph.D., BlakBear

Conventional methods of shelf-life testing involve a combination of sensory and microbiological techniques. The process is costly and requires coordination of laboratories, sensory panels and multiple packs of food products. Drs. Cannon and Grell will discuss how Hormel used BlakBear’s novel digital freshness sensors and AI software to measure shelf-life at the Hormel's R&D center in Austi, MN and compared the results to conventional methods to validate the technology. In this presentation they will also discuss the method, results and future impact of this type of innovation.

1:48-1:56 pm - Is It Meat Science or Moisture Management?
Speaker: Bob Johnson, Ph.D. WTI, Inc.

While the understanding of water holding capacity mechanisms of meat are largely well understood, application of manipulating foundation principles in the advent of “all natural and clean label” practices which the industry has adopted to provide consumers choices in the marketplace have been met with certain challenges compared with using legacy ingredients. Understanding the isoelectric point of meat and protein structure with the net neutral versus net negative or positive charges, impacts the type and abundance of bound moisture in the product matrix.  By manipulation of pH, one can alter affinity for moisture (either naturally present or added) to the protein. In this presentation Dr. Johnson will touch on foundational principles associated with postmortem pH decline, ingredient functionality and how to manipulate pH to achieve desired outcome.

1:57-2:05 pm – Purposeful Collaboration: Connecting Cargill to You!!  
Speaker: Scott Eilert, Ph.D., Cargill

At this year’s RMC, Cargill is seeking to make purposeful, intentional connections with researchers, industry professionals and students.   We have built an application to allow you to enter your needs, and after RMC, we will review all requests and assign Cargill team members to make a purposeful connection to you and/or your institution or company.   Our goal is to create partnerships through these connections that will enhance research, teaching, mentoring and technology application opportunities.  

2:06-2:14 pm - Culture Is Key
Speakers: Jason Holcombe, StartKleen Legacy LLCand Logan Scott, StartKleen Legacy LLC

StartKleen is firmly rooted in culture and the belief that one outstanding employee can achieve more than two adequate employees. Consequently, we consider the best investment of our time and resources to be in our people. By offering continuous learning opportunities that encompass both professional and personal development, we aim to nurture the whole individual. Central to our culture is our Dos Amigos mentorship program, which ensures every employee feels supported and valued from their very first day on the job. Retention is not only a testament to a supportive environment but also contributes to a safer, stronger workforce that is well-equipped to carry our vision into the future.  Join us to learn more about our innovative, people centric programs, WINS and Dos Amigos.

Reciprocation Sessions - 3:00-3:45 pm 

Chairman Select Abstracts
Session Sponsored by bioMérieux
Moderator:  Lindsey Decker, Texas Tech University

Chairman Selected Abstract: BIOMAPPING AND QUANTIFICATION OF SALMONELLA IN SOW AND BOAR LYMPH NODES AND TONSILS TO ASSESS RISK IN PORK PRODUCTS

Speaker: Reagan Lynne Jimenez, Texas Tech University

Chairman Selected Abstract: PREDICTING SALMONELLA RISK IN GROUND TURKEY: POTENTIAL RISK FACTORS AND ASSESSMENT OF PREDICTIVE ACCURACY

Speaker: Marvin O Tzirin, Kansas State University

Bob VanStavern Abstract Winner Announced Sunday!

Bringing Artificial Intelligence To The Meat Industry
Session Sponsored by International Flavors & Fragrances, Inc.
Moderator: Allison Hobson, Tyson Foods, Inc.

Artificial intelligence and machine learning has the power to elevate the meat industry by improving process efficiency, product quality and food safety. Combining AI with food-grade hardware provides a unique opportunity to bring automated solutions to meat processing facilities. Explore the opportunities to combine the latest advancements in technology with real world applications in meat production.

Speaker: Brianna Buseman, Marble Technologies

Consumer Textural Food Perception Over Time Based On Mouth Behavior
Session Sponsored by Hormel Foods Corporation
Moderator: Kaitlin Richey, University of Illinois

Food texture assessment is difficult because it is constantly being modified as a food is eaten. Additionally, individuals eat foods differently in an effort to develop a texture that suits their Mouth Behavior. In this session, we will explore how this impacts texture assessments over the eating experience, including overall liking scores and how well people like the dominant texture attribute.

Speaker: Jennifer Vahalik, U&I Collaboration LLC.

Unleashing the Potential: Optimizing Pet Food Performance through Raw Materials
Session Sponsored by Simmons Food
Moderator: Nathan Tapp, Ph.D., Simmons Foods

The U.S. Pet Food industry hit $51 billion in 2023, an 11% increase from 2022. This growth is attributed to an increasing pet population as well as the premiumization pet food, where pet parents prioritize high-quality ingredients and foods that promote the health and well-being of their pets.  In this presentation Dr. White will explore the critical role raw materials play in pet food performance, focusing on ingredients’ role in the palatability, nutrition, and functionality of pet foods.  By showcasing recent research and case studies, the goal is to encourage the industry to prioritize high-quality, functional, and palatable raw materials to nourish and delight the pets we love!

Speaker: Brittany White, Ph.D., Simmons Pet Food

How To Prepare Students For Careers In Allied Industries
Session Sponsored by Corbion
Moderator: Kendal Howard, Cargill Protein

Speakers: Megan Hobbs, Cargill, Tom Bonner, Ph.D., A.C. Legg and Spencer Carter, UltraSource  

Emeriti Connect  
Sponsored by Where Food Comes From, Inc.
Moderator: Tommy Wheeler, Ph.D., U.S. MARC, USDA-ARS

All emeriti members welcome!

Beef x Dairy Update
Session Sponsored by Cargill
Moderator: Travis Arp, Ph.D., JBS USA Food Company

A Whole Systems Approach to Beef x Dairy

In this presentation Dr. Jaborek will cover a whole systems approach to raising beef x dairy cattle.  Genetics are often involved in the first discussion about beef x dairy cattle and this presentation will be able to offer some insight towards applying this crossbreeding scheme with a Holstein or Jersey based dairy.  As a result of very different management systems between beef and dairy cattle, calves produced in a dairy system need to managed and fed properly to mitigate future digestive upsets and liver abscesses.  This presentation will also discuss some of the challenges and benefits beef x dairy cattle from a carcass quality and yield perspective.

Carcass and Meat Traits of Crossbred Beef x Dairy Cattle

Beef x dairy crossbreeding has largely replaced the production of straightbred dairy cattle in the beef supply chain.  A multitude of data from scientific studies pertaining to growth, carcass yield, and meat-eating quality of beef x dairy crossbreds will be presented.  Beef x dairy crossbreds exhibit some attributes unique and beneficial to the beef supply chain, especially in comparison to straightbred Holsteins, but challenges and opportunities for improvement in this cattle population still remain.  

Speakers: Jerad Jaborek, Ph.D., Michigan State University and Blake Foraker, Ph.D., Washington State University

How To Measure The Effectiveness of Swine Preharvest Food Safety Interventions Targeting Salmonella
Session Sponsored by National Pork Board
Moderator: Jessica Brown, University of Wisconsin-Madison

Salmonella are known to colonize the swine gastrointestinal tract and lymphatic system during production and there is a renewed interest in pre-harvest interventions. In this session Dr. Schmidt will discuss past, current, and future research on Salmonella in swine pre-harvest environments. Research with the goal of better understanding relationships between pre- and post-harvest Salmonella occurrences will also be discussed.

Speaker: John Schmidt, Ph.D., U.S. Meat Animal Research Center, USDA-ARS

Emerging Techniques to Measure Pork Quality
Session Sponsored by Smithfield Foods, Inc.
Moderator: Yifei Wang, The Ohio State University

This session will focus on emerging techniques and tools related to the characteristics of pork carcasses and the yield and quality of pork cuts. Recent research outcomes from plant and research settings will be shared with the audience. In addition, Drs. Bohrer and Juárez will provide hands-on demonstrations for several different techniques and tools being developed to measure the yield and quality of pork cuts including handheld color devices being used to quantify color, handheld near-infrared devices being used to predict iodine value, new prototypes for subjective color and marbling of lean cuts, and conveyor belt techniques being used to quantify firmness of meat cuts.

Speakers: Ben Bohrer, Ph.D., The Ohio State University and Manuel Juárez, Ph.D., Agriculture and Agri-Food Canada Livestock Phenomics

Revolutionizing Food Preservation with Innovative Clean Label Smoke Technology
Session Sponsored by Kerry
Moderator: Yan Campbell, Ph.D., North Carolina State University  

Smoking of poultry, fish and red meat has been increasing in popularity. The smoke products market, valued at $694 million USD in 2022, is expected to increase by 66% to $1.15 billion by 2032. While traditional smoking of meat produces harmful heterocyclic amines and polycyclic aromatic hydrocarbons, manufacturers purify liquid smoke via filtration, resulting in a safe and natural food additive, with antimicrobial, antioxidant, and flavor characteristics. The dominance of liquid smoke over traditional smoking rests in its diverse applications, product uniformity, reproducibility in favorable sensory qualities, and in the fusion of environmental consciousness with effective functional properties. Combustion of hardwood produces the valuable condensate, liquid smoke. Liquid smoke consists of a variety of carboxylic acids, carbonyls, and phenolic compounds, which act synergistically to impede microbial growth. Due to its complex composition, liquid smoke not only extends shelf life but also imparts unique flavors. Furthermore, phenolic compounds act as free radical scavengers, preventing the oxidation of fats, which can lead to rancidity and off-flavors. In the food industry, liquid smoke is primarily used as a flavor enhancer, while its antimicrobial potential has yet to be maximized. Several studies have reported the antimicrobial properties of liquid smoke against numerous pathogenic bacteria. By harnessing the prospects of liquid smoke, the food industry could replace synthetic preservatives with a natural alternative. This symposium focuses on the multifaceted role of liquid smoke as an all-in-one additive to enhance food safety, sensory properties, and promote health with intrinsic antioxidants. Presenters in the first two presentations will discuss the background of liquid smoke, regulations, as well as commercial application to poultry products.

Overview of the History, Uses, and Regulatory Status of Liquid Smoke for Food Applications
Speaker: Joshua Gurtler, Ph.D., USDA-Agricultural Research Service

Exploring the Antimicrobial and Antioxidant Capacity of Liquid Smoke for Meat & Poultry Application
Speaker: Surabhi Wason, Ph.D., Kerry


Students Transitioning From Academic to Industry Research
Session Sponsored by Kemin Food Technologies
Moderator: Amilton De Mello, Ph.D., University of Nevada–Reno

Join us as Dr. Bacon and Ms. Johnson discuss the major differences and similarities through the eyes of a recent graduate and seasoned industry professional. Dr. Bacon will guide attendees through the thought process as coming out of academia you would start to design experiments, look at laboratory methods, and review statistical methods. These are all very similar in academic and industry research, but the type of project can be quite different and well as discussing how research has a relevant financial impact to the business. Ms. Johnson will discuss going from academic research as a student to industry research as a young professional. She will outline the major differences in project management from university to commercial farm. Wrapping up her presentation will be reviewing what key factors lead to successful research regardless of academic or industry.

Speakers: Craig Bacon, Ph.D., Simmons Food and Dani Johnson, Carthage Innovative Swine Solutions


Tech Talks
Moderator: Gary Sullivan, Ph.D., University of Nebraska-Lincoln

3:00-3:08 pm - Enhancing Shelf-Life: The Role of Natural Antioxidants and Antimicrobials in Raw Chicken
Speaker: Nicholas Howes, Camlin Fine Sciences

Enhancing Shelf-Life: The Role of Natural Antioxidants and Antimicrobials in Raw Chicken" focuses on innovative preservation techniques to extend the freshness of raw chicken products. This presentation explores how natural antioxidants and antimicrobials can effectively combat spoilage and microbial growth, ensuring longer shelf-life without compromising safety or quality. By leveraging natural solutions, we can meet consumer demands for cleaner labels and healthier food options while reducing food waste in the supply chain.

3:09-3:17 pm - A New Mathematical Model to Predict the Outgrowth of Clostridium Perfringens During the Cooling of Uncured and Cured Meat
Speaker: Tushar Verma, Ph.D., Corbion

Clostridium perfringens is an anaerobic, spore-forming bacteria that is a major concern in meat products that are cooled slowly. Improper cooling and process deviations may allow the surviving C. perfringens spores to germinate, outgrow, and produce toxins. A new mathematical model is developed to predict and control the outgrowth of C. perfringens during the cooling deviation of uncured and cured meat products.

3:18-3:26 pm - A Look Inside the Current STEC Testing Toolbox for Meat Products
Speaker: Alex Brandt, Ph.D., Food Safety Net Services

As technologies for pathogen detection continue to evolve, new methods are becoming available to enhance STEC detection in meat products. From process control testing to new molecular confirmation procedures, there is now a whole toolbox full of tools that laboratories can offer to meat producers. In this session Dr. Brandt will open up that toolbox and teach you the purpose of each tool so that you do not end up using a hammer for a screw!


3:27-3:35 pm - Advancing Meat Industry Practices: Leveraging Recent Ingredient Innovations to Substantiate Natural Alternatives Over Synthetics
Speaker: Peter VanAlstyne, Florida Food Products

Florida Food Products, the leader in natural meat cure solutions for the meat industry, remains dedicated to advancing its application research across various meat demos. Through scientific processes, we substantiate the advantages of transitioning from synthetic to natural ingredients. Discover the power of nature through our comprehensive array of natural cures, phosphate alternatives, natural antioxidants, and antimicrobial solutions.

3:36-3:44 pm - Combining Flavor Solutions with Antimicrobials to Improve Shelf Life of Fully Cooked Chicken Breast
Speaker: Rachel Enos, International Flavors & Fragrances Inc.

IFF delivers effective, people- and planet-friendly protective solutions to the meat and poultry industry. Learn how our familiar, recognizable, and understood functional and taste ingredients can improve and maintain product sensory properties throughout the shelf-life of your product.