AMSA Virtual ICoMST and RMC - Thursday, August 6, 2020

Thursday, August 6, 2020

6:00 am – 7:30 am - ICoMST Contact Person Meeting

7:30 am – 9:00 am - Concurrent Session IX - Meat Processing

Sponsored by Smithfield Foods, Inc.

Toward the Prediction of the PSE-like Muscle Defect in Cooked Hams
     Speaker: Laëtitia Théron, Ph.D., Research Scientist, French National Institute for Agriculture, Food and Environment (INRAE) - France

Controlling Ingredients for Healthier-Meat Products: Clean Label Issue
     Speaker: Koo Bok Chin, Ph.D., Professor, Department of Animal Science, College of Agriculture and Life Sciences, Chonnam National University - South Korea

7:30 am -9:00 am - Concurrent Session X - Meat and Poultry Quality

Sponsored by U.S. Department of Agriculture

Current Status of Poultry Meat Abnormalities
     Speaker: Massimiliano (Max) Petracci, Ph.D., Full Professor, University of Bologna -Italy

Meat Texture and Tenderness – Historical Perspective and Innovations for the Future
     Speaker: Robyn Warner, Ph.D., Domain Leader for Food and Nutritional Science in the School of Agriculture and Food, The University of Melbourne - Australia

10:00 am - Closing Session and AMSA RMC 2021 and ICoMST 2021 Video Presentations

10:30 am -11:30 am -  Headline Presentation      

Sponsored by Cargill

Unlocking the KSA’s (Knowledge, Skills and Abilities) of Animal Protein Scientists for the Middle 21st Century    
     Speaker: Ronnie Green, Ph.D., Chancellor, University of Nebraska - USA

11:30 am – 1:30 pm -  Break and ePoster Viewing

Sponsored by Corbion, Smithfield Foods, Inc., and The Beef Checkoff

1:30 pm – 3:00 pm - Concurrent Session XI - Microbiome

Sponsored by Kemin Food Technologies

Microbiomes in the Context of Meat Spoilage    
     Speaker: Johanna Björkroth, Ph.D., Professor of Food Hygiene, University of Helsinki - Finland

The Rumen Wall Microbiota: Gatekeepers between the Rumen Content and the Host Tissue and their Potential Contributions to Rumen Wall Integrity and Animal Health and Performance           
     Speaker: Stephan Schmitz-Esser, Ph.D., Associate Professor, Iowa State University - USA

1:30 pm – 3:00 pm - Concurrent Session XII - Corporate Responsibility and Giving Back

Sponsored by Seaboard Foods, Seaboard Triumph Foods and Triumph Foods

Integrating Sustainability into the Way We Run Our Business      
     Speaker: Justin Ransom, Ph.D.,  Sustainability Policy Lead, Tyson Foods, Inc. - USA

Corporate Sustainability for the Future We Want

Speakers: Julie Garfieldt Kofoed, Head of Human Rights, United Nations Global Compact - USA and Claire Kells, Senior Manager for Corporate Engagement, United Nations Global Compact - USA

1:30 pm – 3:00 pm Reciprocation Sessions –

1:30 pm - Sustainability Post-COVID. Sponsored by Texas A&M University.

Speaker: Kim Stackhouse-Lawson, Ph.D., Director of Sustainability, JBS USA - USA

Sustainability has been an expectation of food companies for more than a decade. Dr. Stackhouse-Lawson will describe those expectations and how they have changed in light of the pandemic.

2:00 pm - Microbiological Safety of Ready to Eat Meat and Poultry Products - Effect of Clean Label Antimicrobials on the Growth of Clostridium perfringens during Extended Chilling. Sponsored by U.S. Department of Agriculture, Agricultural Research Service.

Speaker: Max Golden,Research Specialist, University of Wisconsin-Madison’s Food Research Institute - USA

Changes in consumer preferences and recent modifications to the United States Department of Agricultures Food Safety Inspection Service Appendix B present new challenges for the meat and poultry industry when attempting to inhibit Clostridium perfringens growth during cooling. Although Appendix B provides guidance for controlling this foodborne pathogen, many manufacturers desire to produce products operating outside of the various options included in the document. Additionally, the expense of microbial challenge studies may prohibit smaller manufacturers from producing desired products. This presentation will focus on successes and failures when using a combined approach of cooling rate and addition of clean label antimicrobials to inhibit C. perfringens growth in uncured meat and poultry products.

2:30 pm - Ingredient Developments: Texturants for Processed Meats and Alternate Product Formulations. Sponsored by Kalsec.

Speaker: Wenjie Liu, Ph.D., Manager Applications, Meat & Meat Analogs, J. Rettenmaier & Söhne (JRS) -USA

It was well recognized that consumers are increasingly demanding ready-to-eat and ready-to-cook meat products with better taste and quality. One of key product attributes that can always capture consumers is texture. Beside meat sector, meat alternative is moving to the mainstream, which is also backed by big corporates. One of key drivers to purchase is "meat-like" texture.  Clearly texture plays a critical role in both categories. To advance texture development his presentation will focus on fundamental understanding of  ingredients functionality/synergy and how to achieve meaty texture.

1:30 pm – 3:00 pm -  Break and ePoster Viewing

Sponsored by Corbion, Smithfield Foods, Inc., and The Beef Checkoff

3:30 pm - Awards Presentation (Mentorship and Awards) and Award Reception

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