AMSA 74th RMC - Wednesday, August 18, 2021

Keynote Presentation:
Sponsored by Smithfield Foods, Inc.

Nutritional Importance of Animal Protein in the Diet - Teresa A. Davis, Ph.D., Professor of Pediatrics, USDA/ARS Children's Nutrition Research Center, Baylor College of Medicine

In 2018, 97% of the population consumed animal protein, making it a staple among the world’s diet. Proteins are the building blocks of all tissues in the body and support the growth and development of children, maintenance of muscle mass in adults, and good health for all. In this presentation, the importance of animal protein in the diet and the advantages of consuming animal sourced foods at all stages of life will be discussed. Additionally, some of the common misunderstandings about animal sourced foods will be addressed.

Concurrent Sessions:

Meat in our Diet
Sponsored by Corbion

This session will cover topics related to the consumption of meat and relationships between such phenomena as meat consumption, healthiness, health and social care.  Advances in scientific discoveries continue to indicate that consumption of meat provides valuable health related benefits to people of all ages.  Presentations in this session will cover topics related to ileal digestibility of processed meat products, inflammation, insulin resistance & metabolic diseases in relation to meat consumption, and the role of animal foods in cognitive development.  

  • A Salute to PVT TIM HiLL: Indispensable Amino Acids and Global Human Health  - Eric Berg, Ph.D., North Dakota State University
  • Meat/Beef Protein Consumption and Metabolic Outcomes: Effects on Inflammation, Microbiome in Metabolic Diseases - Naima Moustaid-Moussa, Ph.D., Texas Tech University 
  • Role of Animal Foods in Cognitive Development  - Adegbola Adesogan, Ph.D., University of Florida

Sensors for Monitoring Quality and Safety of Meat and Meat Products in Supply Chain
Sponsored by American Foods Group

This session will feature the latest progress in the development of sensing technologies that predict carcass and meat quality. Sensing technologies based upon digital and hyperspectral imaging will be featured, as will how they can be applied to the description of meat quality and the detection of meat fraud.

  • Prediction of Carcass, Meat and Fat Quality Using Sensing Technologies– Nuria Prieto, Ph.D., Government of Canada
  • Fraud Detection in Meat Using Hyperspectral Imaging– Mohammed Kamruzzaman, Ph.D., University of Illinois
  • Digital Image Sensing of Beef Quality – Chris Calkins, Ph.D., University of Nebraska

Processed Meats vs Alternative Proteins - New Technologies Focus
Sponsored by Sealed Air's Cryovac

This Concurrent Session will touch on new technologies that are pertinent in both traditional and plant based protein processing with a focus on the differences between the fields. We will hear from a processing specialist, ingredient specialist and packaging specialist as we navigate through the challenges and new technologies derived by consumer demand for more plant based meat alternatives on the supermarket shelves.

  • Speaker Pending
  • Ingredient Technologies For Plant Based Meat Applications  - Vicki Deyarmond, International Flavors and Fragrances Inc.
  • Packaging Requirements and Techniques for the Expanding Alternative Protein Market – Edward Moore, Cryovac Sealed Air (Food Care)

Social Media

  • @MeatScience: RT @GHGGuru: This might become an interesting discussion, because folks are tired of food groups being compared by weight or volume or tota…
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  • @MeatScience: RT @NationalPork: The best way to ensure both a safe and delicious eating experience is with a meat thermometer! Make sure it’s accurate so…
  • @MeatScience: RT @natprovisioner: Join @MeatScience in Reno for the premiere Meat Science conference of the year. The 2021 Reciprocal Meat Conference wil…
  • @MeatScience: RT @uf_ansci: The 2020 @MeatScience iron chef contest inspired Kylie Phillips to incorporate product development and industry collaboration…