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AMSA Announces Symposium Speakers on Meat Processing

Jul 16, 2020

smithThe American Meat Science Association (AMSA) is delighted to announce, Dr. Laëtitia Théron and Dr. Koo Bok Chin will be the featured speakers in the concurrent symposium entitled Meat Processing” on Thursday, August 6, 2020 during the 66th International Congress of Meat Science and Technology (ICoMST) and the AMSA 73rd Reciprocal Meat Conference (RMC) exclusively virtual meeting. This session will be sponsored by Smithfield Foods, Inc.

The featured presentations include:

Laëtitia ThéronToward the Prediction of the Pale Soft Exudative (PSE)-Like Muscle Defect in Cooked Hams: PSE-like muscle defect is of great importance in the cooked ham industry because of the economic losses it can cause. The flagship product is the “Jambon supérieur,” a polyphosphate-free cooked ham, usually sold sliced and packaged. The slicing is an automatic process that pops up the defect as holes in the slice and consequent slicing losses. Up to now the PSE-like defect is only detected after deboning the pork leg because it affects the inner part of the Semimembranosus muscles and also the Adductor muscles. Dr. Laëtitia Théron, Research Scientist at the French National Institute for Agriculture, Food and Environment, will discuss the objective of her study in this presentation, to develop innovative approaches that combine mechanistic elucidation and the discovery of potential biomarkers i) at the level of the muscle and ii) at the level of the live animal by analyzing proteins from plasma. The use of chemometrics for the spectral fingerprinting of pig plasma was chosen to predict the PSE-like muscle defect in cooked hams.

Koo Bok ChinControlling Ingredients for Healthier-Meat Products: Clean Label Issue: There are many ingredients to be incorporated in manufactured meat products. Some of those are necessary to improve flavor, taste and texture of the final products, and some of those might be good for human health.  However, the excessive intake of several ingredients, such as sodium, fat and high caloric compounds might be related to obesity, diabetes and chronic diseases. Therefore, the minimum amounts of the ingredients would be recommended for the manufacture of meat products. In this presentation, Dr. Koo Bok Chin, Professor at Chonnam National University, will focus on the minimum level of ingredients to be used for the maximum palatability and healthier-meat products.  In addition, the functional ingredients, such as natural antioxidants and antimicrobial agents to be added in the process of meat products will be also discussed. Controlling non-meat ingredients through reducing non-meat ingredients and adding functional ingredients suggest to develop healthier-meat products.

The 66th ICoMST and AMSA 73rd RMC will be held August 3-6, 2020 online in the virtual format. For more information please visit: www.icomst2020.com or contact Deidrea Mabry 1-800-517-AMSA ext. 12.

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