Tuesday, June 23, 2026 - West Texas A&M Campus
Reciprocation Sessions
9:00-10:00 am
Food Safety Opportunities with Fermented and Dried Meat Products
Speaker: John Henson, Ph.D., California State University, Fresno
Sponsored by Sealed Air's Cryovac
The State of the Leather Industry And Where This Road Will Take Us
Speaker: Kerry Brozyna, Leather and Hide Council of America
Sponsored by Cargill
Carcass Size and Innovations- Portion Size and Merchandizing
Speaker: Chef Rory Schepisi, Founder, Forking Good Hospitality
Sponsored by SavorPoint
Undergraduate, Master and Ph.D., ePoster Winners and Bob VanStavern Beef Research Winner and Patrick Fleming Pork Quality Research Winner
Speakers: Announced Sunday Evening June 21
Sponsored by IFF
Fresh Pet Food. “It's Not Just Dry Kibble"
Speaker: Sara Cutler, Ph.D., Kemin
Sponsored by Simmons Foods
Excel Data Analytics: Zero to Hero
Speaker: Ty Lawrence, Ph.D., West Texas A&M University
Sponsored by Corbion
A Decade Ahead: Projections for the Cattle and Meat Industry
Speaker: Don Close, Terrain/Farm Credit
Sponsored by Birchwood Foods
From Insights to Impact: Applying Customer Insights to Product Development and Quality
Speaker: Julie Evans, Omaha Steaks
Sponsored by Johnsonville, LLC
How to Maintain Academic Rigor with Limited Facilities and Resources
Speakers: Duane Wulf, Ph.D., Arizona State University; Kelly Vierck, Ph.D., University of Tennessee and Sydni Lammers, Ph.D., Sam Houston State University
Sponsored by iCEV
From Kitchen to Compliance: The Great Food Label Adventure
Speakers: Danika Miller, Tyson Foods, Inc. and Belinda Davis, Tyson Foods, Inc.
Sponsored by The Kraft Heinz Company
Supplier Tech Talks
Topics Coming soon!
Practical Applications for Molecular Microbiology in the Meat & Poultry Industry
Speaker: Jessica Brown, Ph.D., University of Wisconsin-Madison
Sponsored by Food Safety Net Services, Certified Company
10:45 -11:45 am
Functional Ingredients or Functional Protein: How to Meet Consumer Demands in Marination Without Sacrificing Yield
Speakers: Barbara Tapian, Wenda Ingredients and Kassandra McKillip, JBT-Marel
Sponsored by Hormel Foods Corporation
Piece by Piece - Portioning's Place in the Meat Industry on a Global Scale
Speakers: Shae Lynn Sarchet, JBT-Marel and Chandler Sarchet, JBT-Marel
Sponsored by HEB
Objective Measurement Technologies for Predicting Meat Yield in Beef and Pork
Speaker: Mette Christensen, Ph.D., Frontmatec
Sponsored by National Pork Board
Chairman Selected Abstracts - Sponsored by Kemin
10:45 AM - #2 - Uncovering the Challenges of Alpha-Gal Syndrome on Personal and Interpersonal Interactions in the State of Kansas - Speaker: Jordan Looper, Texas A&M University
10:55 AM - # 10 - A Comparison of Carbohydrate Based and Pork Only Diets and Their Effects on Physiology and Metabolism - Speaker: Paul Wolz, University of Nevada, Reno
11:05 AM - #189 - Evaluation of Provian N as a Replacement for Sodium Lactate in Shelf Stable Calabresa During Ambient Storage - Speaker: Rigo Soler, Kerry Group
11:15 AM - #1 - Effects of Liver Abscesses and Lung Disease on Feeding Behavior in Beef Dairy Cattle - Speaker: Cooper Carter, Texas Tech University
11:25 AM - #165 - How Microlearning Supports Clarity and Engagement in Meat Evaluation: A Qualitative Study - Speaker: Bo Garcia, University of Nebraska–Lincoln
11:35 AM - #19 - Efficacy of Autogenous Vaccination for Control of Liver Abscesses in Holstein Steers - Speaker: Lauren Lee, Texas A&M University
Artificial Intelligence Tools in Proteomic Data Analysis
Speaker: Logan Johnson, Ph.D., Oklahoma State University
Sponsored by iCEV
Applied Skills for Data Management and Modeling in Meat Science
Speaker: Blake Foraker, Ph.D., Texas Tech University
Approaches to Advanced, Reproducible Analyses
Speaker: Andy King, Ph.D., USDA-ARS
Sponsored by The Kraft Heinz Company
From ‘Bad Fat’ to Biomarkers: Reframing Saturated Fat, Meat, and Metabolic Risk
Speakers: Peter Ballerstedt, Ph.D., Grass Based Health and David Harper, Ph.D., University of the Fraser Valley
Sponsored by Meat Institute
Breeding for Water Efficiency and Sustainability in Poultry
Speaker: Sara Orlowski-Workman, Ph.D., University of Arkansas
Sponsored by Simmons Foods
AI in the Classroom: A Tool for Imagination, Not a Substitute
Speaker: Francine Mezzomo Giotto, Ph.D., New Mexico State University
Sponsored by iCEV
Fresh Meat Quality: Research Priorities for Beef, Pork, and Poultry
Speakers: Ben Bohrer, Ph.D., The Ohio State University; Yan Campbell, Ph.D., North Carolina State University; and Jessica Higgins, Ph.D., National Cattlemen's Beef Association
Sponsored by National Pork Board
Supplier Tech Talks
Topics Coming soon!
U.S. Red Meat Trade Outlook
Speaker: Jessica Spreitzer, U.S. Meat Export Federation
Sponsored by Birchwood Foods
1:45 -2:45 pm
Shelf Life of Meat and Poultry By-Products
Speakers: Thu Dinh, Ph.D., Tyson Foods, Inc. and Shawn Wang, Ph.D., Tyson Foods, Inc.
Sponsored by Corbion
Seeing Beef Differently: Live Carcass Evaluation with MEQ Camera and MEQ Probe
Speaker: Jordan Yeomans, MEQ Solutions
Sponsored by Elanco Animal Health
Oral Abstracts - Sponsored by Texas Tech University Animal and Food Sciences
1:45 PM - #93 - Fresh Beef Tumbling Improves Beef Loin Tenderness: Influence of Meat Size on Quality, Structural Changes, and Proteolysis - Speaker: Sung-Su Kim, Purdue University
1:55 PM - #98 - Fabrication Orientation and Muscle Location Influence Tenderness and Palatability of Beef Bottom Round Steaks - Speaker: Anna Scott, University of Georgia
2:05 PM - #36 - Effects of Sex, Defeathering Intensity, and Peracetic Acid Exposure on Broiler Breast Myopathy - Speaker: Zahidul Hasan Tushar, Auburn University
2:15 PM - #57 - Application of High-Pressure Processing Improves the Color of Whole Dark Cutting Strip Loins - Speaker: Kara Reynolds, University of Nebraska–Lincoln
2:25 PM - #73 - Heavy Cattle, Hidden Value: Understanding the Role of Minor Beef Cuts as Carcass Weights Increase - Speaker: Bailey Lamb, West Texas A&M University
2:35 PM - #79 - Influence of Maternal Genetic Line on Finishing Pig Carcass and Pork Quality Characteristics Under a Disease Challenge - Speaker: Matt Schulte, Topigs Norsvin
Recent Advances in Stress and Impact on Meat Quality
Speaker: Megan Eckhardt, Ph.D., Oklahoma State University
Sponsored by HEB
Successful Manuscript and Grant Writing: Practical Guidance on Preparation, Submission, and Review
Speakers: Travis O’Quinn, Ph.D., Kansas State University; Mahesh Nair, Ph.D., Colorado State University; and Ranjith Ramanathan, Ph.D., Oklahoma State University
Sponsored by Elanco Animal Health
Antioxidant Ingredient Options for Meat Products: Evolving Regulatory Landscape and Consumer Expectations
Speakers: Jeff Sindelar, Ph.D., University of Wisconsin-Madison and Poulson Joseph, Ph.D., Kalsec
Sponsored by IFF
Legal and Regulatory Issues facing the Meat Industry
Speaker: Chris Young, American Association of Meat Processors
Sponsored by Meat Institute
Supplier Tech Talks
Topics Coming soon!
What We Know and What We Examine: Biotechnology in Food Animals from Both Sides of the Regulatory Desk
Speaker: Eric Schulze, Ph.D., Evergreen
Sponsored by Meat Institute
Supplier Tech Talks
Topics Coming soon!
Multiomics-Informed Strategies Against Emerging Foodborne Pathogens Across Meat and Poultry Systems
Speaker: Anup Kollanoor Johny, Ph.D., University of Minnesota
Sponsored by bioMérieux
3:30-4:30 pm
100 Years of Meat Judging: A Tradition that Leaves a Lasting Impact on Students and the Workforce
Speaker: Bo Garcia, Ph.D., University of Nebraska–Lincoln
Sponsored by National Pork Board
Peer Perspectives: Elevating Learning with AI
Speakers: Kadie Graves, Texas A&M University; Chesney Effling, Kansas State University; and Reese Wilson, Texas Tech University
Sponsored by Nestle Purina
Value Added Coating Systems: A Hands On Batter and Breading Session
Speaker: Casey Owens, Ph.D., University of Arkansas
Sponsored by Tyson Foods, Inc.
Space is limited to 50 participants, and advance sign-up is required. Click here!
Oral Abstracts - Sponsored by JBS/Pilgrim’s
3:30 PM - #123 - Assessing Bison Meat Spoilage Through Microbial and Metabolomic Signatures in Meat Exudate and Tissue - Speaker: Saud Ur Rehman, Purdue University
3:40 PM - #125 - Inactivation of Salmonella Biofilms on Meat-Contact Surfaces Using Cold Atmospheric Plasma - Speaker: Ana Fabiola Castillo Lanza, New Mexico State University
3:50 PM - #127 - Time-to-Positivity as a Tool for Salmonella Risk Assessment and Decision Making for Ground Meat Products - Speaker: Alejandra Abrego Gavidia, University of Wisconsin–Madison
4:00 PM - #139 - Biomapping Study Evaluating Sampling Materials for Recovery of Indicator Organisms and Salmonella Prevalence in Beef Processing Facilities - Speaker: Rafael Martinez, Texas Tech University
4:10 PM - #176 - Mitochondria Across Multiple Organs in Broilers Affected by Wooden Breast Myopathy - Speaker: Brian Bowker, USDA-ARS
4:30 PM - #180 - Impact of Cyclodextrin-Encapsulated Antioxidants on Lipid and Myoglobin Oxidation in a Sarcoplasm-Liposome System - Speaker: Minha Arankuny, Oklahoma State University
Uncovering Metabolic and Quality Outcomes of Dark Cutting Beef
Speaker: Thomas Dobbins, Ph.D., Pennsylvania State University
Sponsored by Lopez Dorada
Meat and Muscle Biology Editor’s Choice Papers
Evaluation of Fresh and Frozen Beef Strip Loins of Equal Aging Periods for Palatability Traits
Speaker: Erin Beyer, Ph.D., Kansas State University
Technological Aspects of Bridging the Gap Between Cell-Based Food and Conventional Meat
Speaker: Jean-Francois Hocquette, Ph.D., INRAE, France
Sponsored by AMSA Development Council Bob Kauffman Mentor Recognition Fund
Innovative Meat, Poultry & Seafood Packaging: Effects on Shelf Life, Safety, Quality & Sustainability
Speaker: Prem Singh, Teinnovations, LLC
Sponsored by Sealed Air’s Cryovac
AMSA Sensory Guidelines 2026
Speakers: Rhonda Miller, Ph.D., Texas A&M University and Wes Schilling, Ph.D., Mississippi State University
Sponsored by Prosur
Reciprocal: New Review of Religious Slaughter of Mammals
Speaker: Joe Regenstein, Ph.D., Cornell University
Sponsored by Merck Animal Health
Utilization of Offal Products – Where Can We Add Values
Speaker: Charles Starkey, Ph.D., North American Renderers Association
Co-Sponsored by Pilgrim’s and Tyson Foods, Inc.