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AMSA Virtual ICoMST and RMC - Wednesday, August 5, 2020 

Wednesday, August 5, 2020

9:00 am – 4:00 pm - Virtual Automation Presentations 

 

9:00 am - 6:00 pm - Virtual Career Fair

10:00 am – 11:30 am - Concurrent Session VII - Food Safety: Developing Effective Interventions

Sponsored by the Beef Industry Food Council

Physical Interventions for Pathogen Control in Meat Processing
     Speaker: Manpreet Singh, Ph.D., Extension Food Safety Specialist and Professor in the Department of Poultry Science, University of Georgia - USA

Roadmap to Developing Antimicrobials: Fundamentals and Methodical Approaches
     Speakers:  Andrew Lee, Ph.D., Kalsec, Inc. and Jeroen Hugenholtz – USA

10:00-11:00 am- Extended Reciprocation Session -Introducing Meat Business Women-USA: A Conversation About Supporting Women in the Industry

Sponsored by Zoetis

Speakers: Cheyenne McEndaffer, Director, Export Services/Access for the Western Hemisphere, Russia/CIS, Europe, and Africa, U.S. Meat Export Federation - USA and Laura Ryan, Founder and Global Chair of Meat Business Women - United Kingdom

11:30 am - 2:30 PM - ePoster Viewing

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

2:30 pm - 4:00 pm - Concurrent Session VIII - Meat Processing Modernization - Improving Productivity - Concurrent Sessions

Sponsored by Hormel Foods Corporation

Increasing the Efficiency and Productivity in the Red Meat Industry through Sensing and Automation
     Speaker: Jason Strong, Managing Director, Meat and Livestock Australia (MLA) Limited – Australia

When Complete Automation Can’t Be Achieved and the Domestic Workforce is Uninterested: The Role of Agricultural Labor Visa Programs in U.S. Food and Agriculture
     Speaker: Veronica Nigh, Economist, American Farm Bureau Federation - USA


2:30 pm - 4:30 pm - Reciprocation Sessions –

 

Virtual Room 1

2:30 pm - Mitochondrial Contribution to Postmortem Metabolism. Sponsored by American Society of Animal Science.

Speaker: Tracy Scheffler, Ph.D., Assistant Professor, University of Florida - USA


Traditionally, contribution of mitochondria to postmortem changes in muscle have been ignored, but there is renewed interest in different mechanisms by which mitochondria may affect meat quality development. I will be focusing on roles for mitochondria in energy production and cell death; this will be based on findings from high resolution respirometry analysis of permeabilized fibers, which allows evaluation of all mitochondria in a sample.  I will address how inherent muscle properties may affect mitochondria function and integrity postmortem, and possible implications for meat quality development.

3:00 pm - Product Utilization of Myopathic Broiler Breast Meat. Sponsored by Newly Weds Foods.


Speaker: Brian Bowker, Ph.D., Research Food Technologist, USDA-ARS at the U.S. National Poultry Research Center in Athens, GA - USA


Broiler breast myopathies such as woody breast, white striping, and spaghetti meat have a negative economic impact on the industry due to product downgrades, trim loss, and discards.  Although the ultimate goal is to decipher the etiologies of these myopathies in order to develop strategies to prevent their development in the live bird, researchers are also investigating tools to help processors mitigate the problem in the short-term through advanced sorting technologies and product utilization strategies.  Due to their unique physical and chemical characteristics, breast fillets exhibiting these myopathies are usually not considered marketable as high value, intact breast meat products.  This talk will highlight research on the product quality impact of utilizing myopathic breast meat in various types of further processed and value-added products.

3:30 pm - Nutritional Approaches to Reduce Pig Growth Rates: Implications on Pork Loin Quality. Sponsored by Seaboard Foods, Seaboard Triumph Foods and Triumph Foods.


Speaker: Emma Helm, Ph.D. Candidate,  Iowa State University - USA


Pork producers aim to optimize lean accretion, growth rates, and feed intake to maximize profitability. However, occasionally it is necessary to slow growth rates and/or reduce feed intake, such as when access to harvest facilities is suspended or delayed. In recent months, this has been particularly critical with supply chain and slaughter plant disruptions resulting from COVID-19. In finishing pigs, numerous dietary strategies can be implemented to slow growth rates and feed intake so pigs are at optimal slaughter body weights (i.e. <160 kg) when harvest facility access is restored. These strategies may include increasing the bulk density of the diet through increased fibrous feedstuff inclusion, reducing essential amino acids and protein, and/or the use of calcium chloride, an acidogenic salt known to reduce feed intake.  Although these dietary strategies may restrict growth, their impact on pork carcass quality is largely unknown. Thus, the objective of this study was to evaluate several nutritional strategies that slow pig growth rates in commercially housed late finishing pigs and evaluate their effects on carcass composition and pork quality.

4:00 pm - Getting Meaty with bioMérieux. Sponsored by bioMérieux.

Speaker:  Vikrant Dutta, Ph.D., Senior Scientist with Scientific Affairs, bioMérieux - USA

Throughout the human history, never before have disruptions accelerated the innovation cycle like now. The recognition of this is perhaps self-evident by the name of ongoing critical projects like “Operation Warp Speed”. Warp speed is also how the US meat industry had to reinvent their business models overnight due to the COVID-19 disruptions. While we are still going through the pandemic churn, few things are beginning to appear: 1) some changes will become permanent 2) challenge on how can we use this disruption as an opportunity as to secure our future? Our meat and poultry core team have consistently aspired to assist the meat industry in securing safe and smarter future where the industry can respond to COVID-19 like disruptions quickly and flexibly while maintaining its efficiency. This is reflected in our efforts to address key questions from the industry like, Salmonella quantification, serotyping, reducing  false positives, finding new virulence biomarkers and improving shelf life etc. My hope is to share data around these solutions and show how are we trying to address the industry needs through our access to various technologies. Being a reciprocal meeting, we would also like to get industry’s feedback on these short and long term advances with a hope to spark an industry-wide conversation around the current gaps and future opportunities around safety and quality testing needs with a larger goal to achieve a “healthy meat plant”.

Virtual Room 2

2:30 pm - Aquaculture Product Development. Sponsored by AMSA Development Council  Robert Kauffman Recognition Fund

Speaker: Christina DeWitt, Ph.D., Director of the Seafood Research and Education Center in Astoria, OR, Interim Director of the Coastal Oregon Marine Experiment Station in Newport, OR and Professor in the Department of Food Science & Technology, Oregon State University

The aquatic food products harvested and produced in the U.S. are sources of some of the healthiest and most sustainable proteins, fats, and fibers (macroalgae) on the planet.  Domestic harvest and production of aquatic food products is also a critically important component of America’s food supply chain, supporting more than 1.2 million jobs, generating more than $144 billion in sales impacts, and contributing more than $61 billion to our country’s gross domestic product.  It is well known that 95% of the fish consumed are imported.  This presentation explores some of the current developments in aquaculture product development in the U.S. to try and change this dynamic.

3:00 pm - By Products and Other Uses of Collagen. Sponsored by Where Food Comes From.


Speaker: Heather Bruce, Ph.D., Professor, Department of Agricultural, Food, and Nutritional Science, University of Alberta – Canada  

Additional value can be recovered from carcass co-products through the extraction of gelatin from low value co-products. The extraction of gelatin often results in low yields of high quality gelatin, and the use of corrosive chemical mixtures that can damage the immediate environment.  This session examines alternatives to the use of harsh chemicals and the value of extracting gelatin from non-conventional gelatin sources such as organ meats.

3:30 pm - Cultured/ Cultivated Meat: The State of the Art. Sponsored by Sealed Air's Cryovac.

Speaker: Gabor Forgacs, Ph.D., Scientific Founder, Organovo, Inc., Modern Meadow, Inc. and Fork &  Goode, Inc. and Scientific Founder & Chief Scientific Officer, Fork &  Goode, Inc. - USA

With several dozen companies in the space, separating hype from reality is becoming progressively more complicated. On the other hand it is in the interest of all stakeholders to be able to clearly see and assess where this nascent industry, with enormous potential is moving. He will briefly describe the underlying technologies, introduce the major players and summarize the field’s present state. Finally, as one of the early “practitioners” he will provide an unbiased perspective on the future of the discipline. 

2:30 pm - 4:30 pm - ePoster Viewing

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

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