Tuesday, June 18, 2024
Keynote Session
8:00 AM – 8:30 AM
Opening Session and Mohammad Koohmaraie Mentorship Presentation
8:30 AM – 9:15 AM
Tuesday Keynote - Personal Branding: Maximizing Performance in the Workplace
Sponsored by Kemin Food Technologies
Session proceedings recording funded by the Beef Checkoff
This is not your typical approach to personal branding. Paul Davis, a highly experienced executive with more than 40 years of leadership, will discuss the impact of how others perceive and experience you. This presentation will focus on enhancing your ability to positively influence others and elevate the overall performance of your team, department, and company.. Is your personal brand welcoming, encouraging, one that lets others be their personal best? If you are not sure, then join us to hear Paul Davis draw upon his experience in various Fortune 100 companies such as Monsanto, Johnson & Johnson, The Gillette Company, Procter & Gamble, and Tyson Foods. Davis is a proud alumnus of Prairie View A&M University, an HBCU, where he earned a Bachelor of Science degree in Agricultural Animal Science. He also holds a Master of Arts degree in Christian Education from Ashland Theological Seminary, reflecting his deep commitment to his faith. In addition to his professional and pastoral roles, Paul Davis is an active contributor to his community. He serves as a board member for Arvest Bank in Fort Smith, a member of the United Way in Fort Smith, and a Commissioner for the State of Arkansas Dr. Martin Luther King Jr. Commission. With his unique blend of corporate leadership, commitment to faith, and community engagement, Paul Davis is an inspiring figure who is dedicated to positively impacting all areas of his life.
Speaker: Paul Davis, Personal Branding, Consultant
10:10 AM – 11:00 AM
International Lectureship Award Winner Presentation - Less but better - Meat as the Luxury Food of the Future
Sponsored by PIC
Session proceedings recording funded by the Beef Checkoff
Moderator: Jeff Sindelar, Ph.D., University of Wisconsin-Madison
With over 30 years of industry experience, Dr. Hinrichsen brings expertise in innovation and technology. His insights promise to shed light on the evolving dynamics of the meat industry, emphasizing a shift towards value over price competition. Holding an MSc in Food Science, a PhD in Meat Technology from the University of Copenhagen, and an eMBA in Innovation Management from the Technical University of Denmark, Dr. Hinrichsen's contributions extend globally, including advanced automation and food technology solutions. Aside from his professional accomplishments, Lars has held several honorary positions, including Chairman of the Scientific Committee for the International Meat Secretariat and Board Member at AgriFoodture.
Speaker: Lars Leopold Hinrichsen, Ph.D., EVP at Danish Technological Institute, DMRI
Reciprocation Sessions - 11:05 AM - 11:50 AM
Meat with MANRRS
Session Sponsored by Corbion
Moderator: Lauren Lee, Texas A&M University
Meat with MANRRS: Intentional efforts to build an inclusive meat and protein industry by investing in diverse talent pipelines.
An exceptionally trained workforce replete with diverse, top performing talent will be essential to the competitive future of the meat industry. Minorities in Agriculture, Natural Resources, and Related Sciences (MANRRS) has earned its place as the premier organization for recruitment and cultivation of diverse talent in food, agriculture, and natural resources. MANRRS and AMSA have partnered on intentional efforts to improve the meat science talent pipeline from aspiring pre-collegiates through practicing professionals, and empower the NOW-generation of aspiring meat scientists to address current challenges and capitalize on emerging opportunities.
Speakers: Derris D. Burnett, Ph.D., Mississippi State University and MANRRS
More than Clean – Adding Clarity Around Emerging Functional Ingredients
Session Sponsored by Prosur
Moderator: Nathan Tapp, Ph.D., Simmons Foods
This session will provide an overview of functional properties of emerging ingredients used in the meat and poultry industries to enhance quality and food safety. There are two speakers, one from industry and one from academia, which will provide viewpoints of food safety and quality from a research and technical perspective.
Speakers: Riley Kay Snyder, Prosur, Inc. and Byron Chaves, Ph.D., University of Nebraska-Lincoln
Applied Machine Learning and Artificial Intelligence in Swine Production and Health
Session Sponsored by Smithfield Foods, Inc.
Moderator: Dustin Boler, Ph.D., Carthage Innovative Swine Solutions
Dr. Silva will provide a short background on key concepts of machine learning and artificial intelligence and provide applied examples to animal production and health by reviewing applications and emerging technologies. In addition, he will share with attendees an overview of current big data projects conducted by our group.
Speaker: Gustavo Silva, Ph.D., Iowa State University
At Home Storage and Cookery Effects on Beef Flavor
Session Sponsored by International Flavors & Fragrances, Inc.
Moderator: Carissa Nath, Conagra Brands
This session will evaluate the influence consumers may have on beef flavor development, specifically evaluating the impact of at home storage practices under refrigerated and frozen storage. Additionally, this presentation will discuss the impact consumers may influence beef flavor development through cut selection and cooking method.
Speakers: Jerrad Legako, Ph.D., Texas Tech University and Kelly Vierck, Ph.D., University of Arkansas
Disseminating Science and Technology to the Meat Industry via Extension Programs
Session Sponsored by Johnsonville, LLC
Moderator: Heather Hunt, University of Wisconsin-Madison
Extending new technology and resources to the meat industry and consumers has changed a lot since the early days. Starting with on-the-farm slaughter, cutting, and curing courses and Extension bulletins, Extension programming has adapted to the needs of the meat industry and the available technology over the years. Digital technology has changed the way that new information can be shared, and industry problems can be solved. Please join us as we learn about and discuss different Extension/Outreach programming strategies, their target audiences and intended goals and deliverables.
Speakers: Andrea Garmyn, Ph.D., Michigan State University; Lynn Knipe, Ph.D., The Ohio State University and Jeff Sindelar, Ph.D., University of Wisconsin-Madison
Preharvest Food Safety Interventions for Ruminants
Session Sponsored by the Beef Industry Food Safety Council
Moderator: Mandy Carr-Johnson, Ph.D., National Cattlemen’s Beef Association
Foodborne pathogenic bacteria are commonly found in nearly all food animal species, but their carriage is asymptomatic. Improving food safety includes viewing food production as a continuum that leads back to actions taken on the farm, during transport, and in preparation for slaughter. Numerous strategies have been developed for use on farms; in the Dr. Callaway presentation we will discuss the state of the art of which pre-harvest strategy offers the greatest potential to reduce foodborne pathogen transmission in the ruminant meat supply.
Speaker: Todd Callaway, Ph.D., University of Georgia
Everything But The Cluck: Adding Values to Poultry By-Products to Feed the World
Session Sponsored by Midan Marketing
Moderator: Clint Lee, University of Georgia
The after-meat & poultry industry (rendering, value added by-products) are a hidden industry that provides tremendous values not only for profitability but also sustainability for human consumption and animal agriculture. This session provides an visual overview of by-product streams from poultry processing and the value-added work streams for these by-products. This session is a 3-part presentation including (1) poultry by-product breakdown, (2) rendered goods, and (3) high-value product streams (human, medical, nutritional, and flavor).
Speakers: Macc Rigdon, Ph.D., Tyson Foods, Inc. and Ansen Pond, Ph.D., Pilgrim’s
Tech Talks
Moderator: Tommy Wheeler, Ph.D., U.S. MARC, USDA-ARS
11:05-11:13 am – ediLEAF
Speaker: Daniel Vega, Ph.D., Viscofan
In short, ediLEAF is a technology that applies a spice to meat and cheese applications.
11:12-11:22 am - MicroTally®Mitt & MicroMitt™ – Latest Innovation in Beef Trim, Poultry, & Environmental Sampling Technology
Speaker: Garth Hoffmann, FREMONTA Corp.
Manual Sampling Device (MSD) and Continuous Sampling Device (CSD) aggregated sampling protocols have significantly improved the sample taking process for beef trim for over 90% of beef processing plants in the US in recent years. FREMONTA Corp., collaborating with USDA/MARC scientists, created and introduced the MicroTally®Mitt for beef trim pathogen sampling. This latest MSD makes aggregated sampling easier and more efficient. It has a USDA/FSIS LNO and is ready for industry-wide application. FREMONTA is also making progress in validating MicroTally® Mitt for poultry sampling. The MicroTally®MicroMitt™ is the next generation sampling device for enumeration and easy environmental sampling in food processing plants. Made of the same proven materials as MicroTally® Swab, the MicroMitt™ is perfect for quickly and comprehensively sampling a prescribed area either on carcass using the dry type or on an environmental surface using the type that is pre-wetted with neutralizing buffer.
11:23-11:31 am - How Do You Know Your Sanitation Process Is Effective? The Validation of PSSI’s 8-Steps of Sanitation Using Pathogen Inoculations on Stainless Steel Surfaces
Speaker: Josie Greve-Peterson, Safe Foods/PSSI
Validation is proving the legitimacy or accuracy of something, which is important for the overall effectiveness of the food safety system, including sanitation processes. The study objective was to gather data to support that 8-Steps of Sanitation is effective in removing foodborne pathogens from typical food production surfaces in the absence and presence of food residue. Three separate stainless-steel tables were either inoculated with E. coli O157:H7, Salmonella, and Listeria monocytogenes in food residue or without food residue at four sites: tabletop, underside of table, upper framework, and lower framework. After inoculation, PSSI’s 8-Steps of Sanitation utilizing Safe Foods Chemical Innovation chemistry was performed on all tables. Results showed the sanitation process removed >5 logs of the three pathogens when applied to a clean surface containing no food residue and >5 logs from most protein-contaminated stainless steel table surfaces. Listeria monocytogenes appeared to be the more difficult organism to remove from equipment surfaces as it had the lowest log reduction after the first rinse step when compared to Salmonella and E. coli O157:H7. Come to the session to find out more!
11:32-11:40 am - Smoke Based Solutions for Salmonella Control in Fresh Poultry
Speakers: Rebecca Furbeck, Ph.D., Kerry; Joy Saha, Ph.D., Kerry; Surabhi Wason, Ph.D., Kerry and Blaine Jenschke, Ph.D., Kerry
The stringent regulations enforced by the USDA necessitate the implementation of robust Salmonella control strategies to uphold the safety standards of fresh poultry products. Liquid smoke offers a natural, clean-label and consumer-friendly preservative solutions. Comprised of smoke condensates, liquid smoke contains strong antimicrobial properties contributed by carbonyls and organic acids that inhibit the growth of pathogenic bacteria. Smoke-based solutions including Cloud 320 and Flavoset 5400L have been shown to be effective against Salmonella Typhimurium and Enteritidis in fresh poultry application.
11:41-11:49 am - Smart Sensors Enabling Dynamic Shelf-Life of Meat and Poultry
Speaker: Max Grell, Ph.D, BlakBear
BlakBear put use-by dates on meat for two reasons: safety and quality. Dates are chosen to cover the worst-case scenario, but they cause eye-watering amounts of waste: Most fresh meat is still good to cook after the use-by date, but instead it gets wasted. In this presentation Dr. Grell will discuss an alternative future - dynamic shelf-life enabled by in-pack freshness sensors.
Concurrent Sessions
1:15 PM – 3:15 PM
Concurrent Session IV
Consumer Insights, Innovation, and Product Development – Product Development Through the Lens of Retail, Foodservice, and Food Manufacturing Channels
Sponsored by Sealed Air, CRYOVAC
Session proceedings recording funded by the Beef Checkoff
Moderator: Aaron Tapian, Cargill
Research and development in the food industry is constantly evolving. Organizations are identifying ways to feed our growing population, developing sustainable packaging, formulating towards targeted trends, and ideating for consumers’ “dinner tonight” solutions. These presentations cover diverse aspects of product development in the food industry. Shelly Thobe, Director of Culinary Innovation at Wendy’s, will emphasize customer-driven menu innovation and supplier collaboration on brand standards. Jesse Collins, Director of Product Development and Sourcing at Sam’s Club, will outline how data-driven development aligns with member’s needs. Devon Cameron-Nubbie, Senior R&D Manager at Simmons Foods, will highlight how curiosity and co-creation addresses consumer’s needs in foodservice and retail development. Wes Friesen, Vice President of Strategy at Food Chain ID, will wrap up the session discussing the future of food innovation, focusing on digitization and AI’s role in enhancing collaboration and efficiency. Collectively, these insights emphasize the importance of consumer focus, collaboration, and technological advancement in food product development.
Understanding the Product Development Process from a Restaurant Perspective
Speaker: Shelly Thobe, Director, Culinary Innovation, Wendy’s
At Wendy’s the customers are critical in the development and improvement of menu items. All menu items are created to match our Fast Food Done Right vision. Join us as Shelly Thobe shares how the culinary team partners with supplier partners to create products that meet the customer needs, evolving consumer trends and meet the restaurant requirements. Success in product development and commercialization is driven by products that can be executed in 6000+ restaurants, meet our long-term brand goals and meet Wendy’s quality standards. Shelly will discuss how development briefs are created. She will share how suppliers can elevate from transactional partners to development partners and strategic partners through collaboration and partnerships.
Understanding the Product Development and Sourcing Process from a Retailer’s Perspective
Speaker: Jesse Collins, Director of Product Development and Sourcing, Sam’s Club
At Sam’s Club they always have the member in mind as they develop new items for the fastest growing Private Label "Member’s Mark" today. Join us as Jesse Collins shares how they work directly through producers as well as supplier teams in creating data driven items that meet their standards of quality, value, and sustainability for their members. This involves the process of conceptualizing, designing, and bringing new products to market to meet the member's needs and preferences. Success in product development and sourcing requires a deep understanding of the member's behavior, market trends, and competitive landscape to create offerings that resonate with target member and drive sales.
Understanding the Product Development Process from a Poultry Supplier’s Perspective
Speaker:  Devon Cameron-Nubbie, Senior Manager, Simmons Foods
Being curious is a key value at Simmons. We believe curiosity helps us see new possibilities and solve difficult problems. We believe in being relentless, asking hard questions and going the extra mile for our team members and customers. By collaborating closely with our partners in foodservice and retail, we co-create products that resonate with consumers and address their needs effectively. Join us as Devon Cameron-Nubbie shares how Simmons Foods uses insights from both the end consumer and the next-in-line customer perspective to solve pain points and ultimately deliver products that can be successful in the marketplace.
"Digitizing" Food and Beverages Innovation: What's Coming Next…
Speaker: Wes Frierson, Vice President, Digital Solutions, FoodChain ID
This session will explore the use of digital innovation platforms and next-generation technologies such as artificial intelligence to more successfully innovate and to improve collaboration. Join us a Wes outlines the role of digital supply chain collaboration in breaking down information silos and creating new opportunities. He will also explore how the integration of historical insights, compliance, and best practices early in the process can enhance efficiency and enable continuous improvement. Wrapping up his presentation he will visit about the opportunities for companies adopting insight-driven development practices and artificial intelligence to develop optimized products faster and more predictably.
1:15 PM – 3:15 PM
Concurrent Session V
Reimagine Nutrition and Health
Sponsored by Hormel Foods Corporation
Session proceedings recording funded by the Beef Checkoff
Moderator: Christi Calhoun, Ph.D., American Meat Science Association
From government agency insights on funding meat-related nutrition research to USDA's scientific advancements in precision nutrition and food systems, this session provides an overview of both current and future human health and nutrition topics. Concluding with a detailed examination of micronutrients in meat, case studies showcasing its dietary impact, and collaborative efforts between the meat industry and nutrition professionals, attendees will gain valuable insights into research, funding opportunities, and the crucial role of nutrition professionals in effectively communicating the significance of meat in the diet.
Vision for Meat, Nutrition, and Research Needs
Speaker: Suzanne Stluka, Ph.D., Deputy Director for the Institute of Food Safety and Nutrition for the United States Department of Agriculture (USDA) National Institute of Food and Agriculture (NIFA)
An overview of USDA NIFA’s investments, funding opportunities, and new initiatives in research, education and Extension related to meat science and food and nutrition security will be highlighted.
USDA Science and Research: The Case for Meat in Precision Nutrition
Speaker: Deirdra N. Chester, Ph.D., RDN – Director, Office of the Chief Scientist for Research, Research, Education, and Economics (REE) United States Department of Agriculture
Learn about the exploration of meat in food systems and precision nutrition, the USDA's role in advancing knowledge in research and innovation in meat science, and the USDA's research portfolio in alternative proteins.
From Plate to Professional: Empowering Dietitians in Communicating Meat's Role in Nutrition
Speaker: Emily Krause, MFCS, RD, LD, FAND Director, Nutrition Health & Wellness Initiatives, National Pork Board
Embarking on an exploration of the nutritional landscape of meat, the presentation highlights essential nutrients and evolving micronutrient insights. Addressing controversies, we will tackle concerns related to saturated fat, and cholesterol, emphasizing the significance of lean options and moderation. As we navigate, we'll underscore the importance of educating dietitians, offering insights tailored to their needs and sharing impactful case studies of successful collaborations between the meat industry and nutrition professionals.
1:15 PM – 3:15 PM
Concurrent Session VI
Microbiome's Place in Meat
Sponsored by Texas Tech University, International Center for Food Industry Excellence
Session proceedings recording funded by the Beef Checkoff
Moderator: Derico Setyabrata, Ph.D., University of Arkansas
Join us as Dr. Dittoe outlines the potential of microbiome sequencing in the meat industry emerges as a powerful tool for tracing contamination, understanding spoilage patterns, and developing targeted intervention strategies. Dr. Furbeck will emphasize the importance of microbiome-based approaches in extending the shelf-life of processed meats by identifying and combating specific spoilage organisms. Concluding this session will be Dr. Belk's research that will shed light on the complex microbial communities within meat processing facilities and their interactions with pathogens like Listeria monocytogenes, offering insights into improving food safety and quality.
What Can The Microbiome Do For The Industry?
Speaker: Dana Dittoe, Ph.D., Assistant Professor, Meat Microbiology, University of Wyoming
In the past ten years, next-generation sequencing technology has improved drastically, becoming more financially affordable for research and industry use. Therefore, the ability to delineate and explore the microbiota of livestock and subsequent protein products has expanded significantly. Despite these advancements, the microbiome has been underutilized in the meat industry. Therefore, we aim to describe the key benefits of utilizing microbiome sequencing in the meat industry. The microbiome “toolbox” will be described with a brief overview of how the microbiome can help industry and research personnel 1) trace spoilage or pathogen contamination during processing, 2) understand spoilage patterns of new formulations, and 3) develop targeted pathogen and spoilage intervention strategies.
Know Your Enemy – Microbiome Investigations in Commercial Context
Speaker: Rebecca Furbeck, Ph.D., Research and Development Scientist, Kerry
Producing high quality proteins, that deliver on quality, safety, and minimize loss to food waste is paramount in today’s world. For meat processors, this means considering the risks imparted by pathogens and specific spoilage organisms. Fortunately, microbiome-based approaches allow us to view the invisible microscopic world of meat systems. This allows for more targeted shelf-life extension of processed meats through use of ingredients known to suppress specific spoilage organisms of interest. Dr. Furbeck will guide RMC attendees on which microbes may impact their products, how to best identify them, and science-led approaches to combat their outgrowth.
Contributions of the Meat Processing Built Environment Microbiome to Pathogen Persistence
Speaker: Aeriel Belk, Ph.D., Assistant Professor, Auburn University
Meat processing facilities create a perfect niche environment for microbial growth and persistence, both freely and in biofilms. These organisms exist in complex communities, characterized by cooperation and competition, and we are trying to understand how these dynamics are impacted by the introduction of pathogens like Listeria monocytogenes. In this presentation, we will introduce you to our current knowledge of the meat processing microbiome and our new work on the microbial interactions within it when pathogens are introduced. We will discuss how resilient these microbiomes are and environmental features that could be harnessed to alter them to improve food safety and quality in meats.
Reciprocation Sessions - 4:00-4:45 pm
Industry Career Paths and Young Professional Opportunities
Session Sponsored by The Kraft Heinz Company
Moderator: Chandler Steele, Tyson Foods, Inc.
In the discipline of meat science, we are aware of the research & development/technical services opportunities afforded people with our backgrounds. But we may not be aware of the vast amounts of career opportunities outside of this narrow scope that benefit greatly from having a meat science background. In this session, you will be provided valuable insights from two accomplished industry veterans on what those opportunities may be and how to best prepare to pursue them.
Speakers: Marcia Reeves, Pilgrim’s and Scott Pohlman, Ph.D., Cargill
USDA Remote Grading
Session Sponsored by BrucePac
Moderator: Michaella Fevold, Ph.D., University of Nebraska-Lincoln
In January 2024, USDA launched a pilot program to explore a new method of service delivery to beef packers. Matching imaging technology with robust data management and program oversight, USDA’s Agricultural Marketing Service (AMS) developed a process for determining the official quality grading and certification of carcass beef remotely. This presentation will give a broad overview of the AMS and key industry programs and highlight the Remote Grading Pilot (RGP) program.
Speaker: Bucky Gwartney, Ph.D., USDA AMS
Does It Work? Current Research Results of a “No Nitrite” Curing System
Session Sponsored by The Kraft Heinz Company
Moderator: Eric Hamilton, Seaboard Foods
Research at Texas A&M University discovered that the endothelial nitric oxide synthase system (eNOS), a naturally occurring enzyme in muscle/meat can be activated by the addition of the amino acid L-arginine to generate NO when heated, thus curing meat without the addition of synthetic sodium nitrite. Recently completed work funded by USDA-NIFA (USDA-NIFA AFRI project 2021-09606) has investigated the effectiveness of eNOS as an alternative curing system in restructured hams. This reciprocation session will focus on the results of this study and briefly address ongoing research regarding the effectiveness of the “no nitrite added” curing system in controlling pathogens, and the impact of enzyme cofactors, pH, temperature, and other processing parameters when this system is used to manufacture processed meat products (jerky, bacon, and fermented sausage).
Speaker: Wes Osburn, Ph.D., Texas A&M University
Delving into Meat Flavor Research Across Species
Session Sponsored by Elanco Animal Health
Moderator: Carissa Nath, Conagra Brands
Off-Flavor: Varying Type of Oxidant and Dietary Fat Composition
Join us as Dr. Richards describes the relative contributions of myoglobin, hemoglobin, hemin, iron, copper, and lipoxygenase to formation of lipid oxidation products (including volatiles) that impact flavor in meat and meat model systems. He will also describe:
• Flavor impact in meat after varying the amount of lipid oxidation products that are fed to swine and poultry.
• Flavor impact in meat after incorporating black soldier fly larvae meal into diets of poultry.
• Dietary tocopherol is extensively metabolized in turkey compared to chicken driving oxidative rancidity.
Beef, Pork and Chicken Flavor: What Makes Them Different?
Two beef, pork and chicken cuts were evaluated by descriptive and consumer panelists to understand sensory differences between cuts. Cuts were cooked using methods to induce Maillard reaction products and lipid heat denaturation and volatile aromatic compounds were determined. In this presentation Dr. Miller will discuss the relationships between cut and cooking method on sensory and volatile aromatic compounds.
Speakers: Mark Richards, Ph.D., University of Wisconsin -Madison and Rhonda Miller, Ph.D., Texas A&M University
AI Technology Offers Substantial Potential for Enhancing Farm Animal Welfare and Improving Meat Quality, But Not Without Fostering Interdisciplinary Collaborations
Session Sponsored by Merck Animal Health
Moderator: Grace Bryson, American Meat Science Association
The integration of artificial intelligence (AI) has led to significant advancements within various sectors of the animal industry—from on-farm to the abattoir to the dinner plate. However, the utilization of AI on-farm offers a substantial potential for enhancing animal welfare while providing animal-based indicators of welfare at the abattoir and beyond on meat quality and food safety. We can make significant progress by addressing limitations and concerns and exploring future directions for using this technology. However, we must conduct research, implement AI technology responsibly and embrace interdisciplinary collaboration to successfully implement this technology across the various sectors of the animal industry without compromising animal well-being.
Speaker: Janeen Salak-Johnson, Ph.D., Oklahoma State University
Preharvest Food Safety Intervention Strategies for Poultry
Session Sponsored by S Net Services, A Certified Group Company
Moderator: Toni Duarte, University of California-Davis
Post-harvest control measures for poultry to decrease levels of pathogens such as Salmonella and Campylobacter on poultry carcasses during processing have been extensively examined. There has been increasing interest in pre-harvest interventions and feed additives to not only enhance performance but to limit foodborne pathogen establishment in the gastrointestinal tract of broilers. However, the impact of pre-harvest management strategies on the carcass bacterial loads coming into the processing plant has been less well studied. This presentation will discuss implications of the potential linkages between broiler grow out management, Salmonella genetics, and the microbial ecology of birds as they undergo processing.
Speaker: Steven Ricke, Ph.D., University of Wisconsin-Madison
Collaboration for Pork Marketing and Research to Drive Demand
Session Sponsored by National Pork Board
Moderator: Collette Kaster, American Meat Science Association
Pork demand is at an important junction. The presentation will include the latest efforts to combine science, innovation, and powerful marketing data to better understand and reach current and future pork consumers.
Speaker: David Newman, Ph.D., National Pork Board
Meat Science and Industry Global Stage: Local and Regional Issues
Session Sponsored by Kalsec
Moderator: Steven Lonergan, Ph.D., Iowa State University
Hear from leading meat scientists from across the globe. The session will emphasize common goals in the meat industry but highlight the context that regional and local issues worldwide can influence how we address these goals. Challenges and context come from economic, political, and environmental forces. This promises to be a thought-provoking, eye-opening session.
Speakers: Lars Hinrichsen, Danish Technological Institute; Declan Troy, Teagasc Food Research Centre; Robyn Warner, The University of Melbourne and Surendranath Suman, University of Kentucky
Tech Talks
Moderator: David Hayden, JBT
4:00-4:08 pm – Meet The Latest Technology From Grasselli
Speaker: Chad Bower, Ph.D., Grasselli SSI
The next wave of intelligent technology from Grasselli is here! Precise, consistent, automatic portioning is now accessible for a variety of applications using the Grasselli OSL and KSL-DV+PAD. Reduce labor, increase yield, and maintain the precision you’ve come to expect from Grasselli.
4:09-4:17 pm - DSI’s Line Control Station – An All-In-One Product Inspection System
Speakers: Tricia Harlan, JBT and Shae Sarchet, JBT
DSI’s Line Control Station is an All-in-One Product Inspection System designed to increase line efficiency by collecting Weight, Length/Width Height Template, and Defect detection on a variety of different products. 3D Scan, Grayscale, and high-resolution color images of each product scan are analyzed utilizing AI technology to provide more consistent edge processing and more reliable data. Production reports and data can be exported via USB or OPC-UA for integration into a 3rd party system.
4:18-4:26 pm - Sustainability Solutions for the Meat Industry
Speaker: Cheyenne McEndaffer, Eocene Environmental Group
Eocene Environmental Group works throughout the ag and food supply chains to support and/or quantify every step of the way, from farm to retail/foodservice. This presentation will cover specific services for the meat industry, including environmental quantification (LCA and GHG accounting), questionnaire and reporting support (including SBTi), and baselining and scenario planning, among others. Eocene’s team includes meat scientists, animal scientists, environmental data specialists, and agronomists – ag and food people helping the ag and food industry navigate the sustainability space.
4:27-4:35 pm - DNA Traceback: A Game Changing Meat and Seafood Traceability Solution
Speaker: MaryAnn Pannkuk, Merck Animal Health
Merck Animal Health is your partner for traceability and transparency solutions. With undeniable precision, DNA Traceback provides a competitive advantage and unlimited possibilities to differentiate your brand with convenience. A USDA Process Verified Program, DNA Traceback services include product traceback and verification of claims, parentage traceback and verification, conformance reporting, as well as grinds flow validation of meat grinding equipment focused on food safety.
4:36-4:44 pm - Verification Demand around Traceability, Sustainability and Food Waste
Speaker: Cara Gerken, IMI Global, Inc., a division of Where Food Comes From, Inc.
Where Food Comes From provides technology and verification solutions to the food industry. Consumers are demanding transparency around food claims, which is the driving force behind third-party verification. With a foundation around traceability, programs like CARE Certified focus on verifying sustainability practices on farms while others like Upcycled Certified reward and promote upcycling throughout the food supply chain. These programs allow farmers, ranchers, CPG companies and brands to communicate their commitments to consumers.