center - meat science

Page > 2 FORT COLLINS, COLORADO

SCHEDULE AT A GLANCE

Sunday, June 23

7:30 am –1:00 pmGolf TournamentShotgun start at 7:30 am

7:00–8:30 amStudent Research ePoster Set-Up

8:00 am – 2:00 pmUndergraduate Student Research ePoster Competition

8:00 am–4:00 pmUndergraduate Quiz Bowl Competition

8:30 am – 4:00 pmGraduate Student Research ePoster Competition

10:00 am -4:00 pmRMC Career and Networking Fair

10:00 am – 4:00 pmSilent Auction and Student Promotional Sales

11:00 am-4:00 pmGeneral ePoster Viewing

11:30 am-12:30 pmQuiz Bowl and Research Competition Participants Only Lunch 2:00-4:00 pmIntercollegiate Meat Coaches Association Annual Business Meeting

6:00–9:30 pmWelcome Reception

7:15-7:30 pm - Student Research ePoster Competition Awards Presentation 7:30-8:30 pm - Quiz Bowl Finals8:30-9:30 pm - Student Mentor Networking Program

AMSA 72nd RECIPROCAL MEAT CONFERENCE : 2019 Page > 3

Monday, June 24

Program will take place at the Embassy Suites by Hilton Loveland Hotel Conference Center

7:00 -8:00 amEmeritus Breakfast

7:00-8:00 amePoster Presentations

8:00-8:30 amAMSA Mentor Recognition and RMC General Session

8:30 -9:30 amKeynote Presentation

Its time has come! Using A.I. Machine Learning to Mine Consumer Insight, Drive New Product Ideation, and Maximize Marketing EffectivenessDr. A.K Pradeep

9:00 am–5:00 pmSilent Auction and Student Promotional Sales

9:00 am – 5:00 pmSustaining Partner Exhibits

9:30 am-2:30 pmSpouse TourTerry Bison Ranch

9:30-10:30 amePoster Presentations and Networking Break

10:30 am – 12:30 pmConcurrent Sessions

Concurrent Technical Session IInnovation at the Cellular Level – Cell-Based Protein

Concurrent Technical Session IIEnhancing the Competitiveness and Value of U.S. Beef

Concurrent Technical Session IIITrash to One, Treasure for Another – Food Waste Management and Recycling

12:30-1:30 pmConference Lunch


Monday, June 24 Continued

12:30-1:30 pm AMSA Committee Meetings

AMSA Student Membership – Pinyon Pine Membership – Big Thompson A National 4-H Advisory – Big Thompson B Publications and Research Protocol – Carter Lake 2020 ICOMST/RMC Planning – Mountain Holly

1:30-2:30 pmePoster Presentations and Networking Break

2:30-3:30 pmePoster Presentations

2:30-4:30 pmConcurrent Sessions

Concurrent Technical Session IVHot Topics/Debate

Concurrent Technical Session VNovel Applications of Omic Technologies to Improve Quality and Quantity of Meat Production

Concurrent Technical Session VIAutomation and Labor -The Future Outlook in Automation

4:30-5:30 pmePoster Presentations

5:45-6:15 pmAMSA Committee Meetings

Meat and Muscle Biology Editorial Board – Big Thompson AScientific Information Committee – Big Thompson B

6:00 pmSoftball Tournament

6:30-10:00 pmFamily Picnic

8:00 pm - T-shirt Auction

9:30 pm -12:00 amStudent Mixer


Tuesday, June 25

6:30-8:00 amAMSA Business MeetingRiver Birch C

Program will take place at the Colorado State University Campus

9:00 am–3:15 pmSilent Auction and Student Promotional SalesBidding Closes at 3:15 pm

9:00-10:00 amReciprocation Sessions

10:00 am-2:00pmFort Collins History and Sightseeing Spouse Tour

10:00-10:30 amNetworking Break

10:30 - 11:30 amReciprocation Sessions

11:30 am - 12:30 pmConference Lunch

11:30 am – 12:30 pmStudent Membership Business MeetingGlobal Food Innovation Center Room 161

PREMIER RMC SPONSOR


Tuesday, June 25 Continued12:30-1:30 pmReciprocation Sessions

1:30-2:00 pmNetworking Break

2:00-3:00 pmReciprocation Sessions

3:00-3:30 pmNetworking Break


6:30-10:00 pm AMSA Awards Night

6:30 pm - Reception 7:00 pm - Banquet Dessert Social

MAJOR RMC SPONSOR


Wednesday, June 26


6:00-7:30 amFun Run

6:45-7:45 amAMSA Advisory Committee MeetingRiver Birch C

8:00-8:30 amAMSA Mentor Recognition, RMC General Session, AMSA 2020 ICoMST and RMC Welcome

8:30 – 9:30 amKeynote Presentation

Science Reveals the Best Policy Dr. Mindy M. Brashears

9:30-10:00amNetworking Break

10:00 am – 12:00 pmConcurrent Sessions

Concurrent Technical Session VIIIndustry Update on Bacterial Resistance

Concurrent Technical Session VIII Thermal Processing

Concurrent Technical Session IXForeign Material in Pet Food - What are the Risks, What is the Cost, How Can They be Prevented?

12:30-2:30 pm2020 ICoMST and RMC Planning Committee Organizational Meeting


“Meat Us in the Rockies” for the 72nd Reciprocal Meat Confer-ence in Loveland/Ft. Collins, Colorado. The American Meat Science Association welcomes you to the 2019 RMC co-hosted by Colorado State University and JBS USA Food Company. The foothills of the Rocky Mountains will provide a picturesque set-ting for this year’s conference. As always, this year will include the time-honored activities and family atmosphere members have come to expect at the RMC.

The host and planning committees have put together an outstanding lineup of activities you will not want to miss. We kick off the festivities on Friday with the Processed Meats Contest and Student Board of Directors meeting. Saturday brings The Iron Chef competition with help from Pilgrim’s at the JBS USA Food Company headquarters in Greeley, the Meat Judging Clinic at the JBS Beef Plant in Greeley, the AMSA Board of Directors meeting, and the AMSA Devel-opment Council meeting. Sunday starts bright and early with the golf tournament as well as ePoster competitions, Quiz Bowl, the Career Fair with interview opportunities, and rounds out with the Welcome Reception at the Stanley Hotel up in Estes Park that also will include the Quiz Bowl finals, results of the student ePoster competition and the Student Mentor network-ing program.

The meat of the conference will be served at numerous timely and relevant technical sessions starting with the opening general session Monday morning. Excellent keynote presentations Monday and Wednesday mornings will lead off a stellar lineup of nine concurrent technical ses-sions including a follow-up on cell-based protein from last year; competitiveness and value of U.S. beef; food waste management; supply management with block chain; applications of omic technologies; automation to solve labor issues; food safety for the protein industries; thermal processing; and contaminants in pet food. A record number (186) of ePoster presentations also will provide excellent opportunities to interact with our students. Monday will wind-up with the traditional softball tournament and family picnic at the New Belgium Porch at Canvas Stadium (including a specially brewed RMC beer), the student T-shirt Auction (proceeds going to the Meat Judging Fund this year) and finishes with the student mixer.

On Tuesday we start off with the AMSA Business Meeting then head to the Colorado State University campus for our signature Reciprocation Fair that will showcase the new JBS Global Food Innovation Center in Honor of Gary and Kay Smith. There will be over 50 reciprocation sessions on a wide array of topics including basic and applied science, fresh and processed meats, hands-on opportunities, and covering numerous species that should provide something for everyone. We’ll close out Tuesday with the Awards Reception and Banquet honoring this year’s well-deserved award winners.

Wow! That’s a full schedule. It has been an honor to serve as the 2019 RMC Chair. A special thank you to Deidrea Mabry, the host committee, and the RMC planning committee. We think we have prepared an outstanding opportunity for you to come to beautiful Colorado and network with friends and colleagues, learn something new, inspire the next generation of meat scientists, and grow the AMSA family at the 72nd Reciprocal Meat Conference. We are proud to serve the AMSA members and hope you have a wonderful RMC!

See you there!

Tommy L. WheelerChair, 2019 Reciprocal Meat Conference

MEAT US IN THE ROCKIES


RMC ADDRESSES

RMC TECHNICAL PROGRAM Embassy Suites by Hilton Loveland Hotel Conference Center4705 Clydesdale ParkwayLoveland, CO 80538, US

Colorado State University 350 W. Pitkin St.Fort Collins, CO 80521

Paid Parking is available; AMSA will be providing bus transportation for the Monday evening Picnic and the Tuesday Reciprocation Sessions departing from the Embassy Suites.

GOLF TOURNAMENT

Highland Meadows Golf Course6300 Highland Meadows Parkway Windsor, CO 80550

Parking is available.

WELCOME RECEPTION

The Stanley Hotel 333 Wonderview AvenueEstes Park, CO 80517

Parking is available; .AMSA will be providing bus transportation departing from the Embassy Suites.

SOFTBALL TOURNAMENT

Recreational Field, Colorado State UniversityHughes Way and Meridian Ave., Fields 12 & 13Fort Collins, CO 80521


RMC FAMILY PICNIC Sonny Lubick Field at Canvas Stadium on the New Belgium Porch Colorado State University 751 Pitkin St.Fort Collins, CO 80521

Parking is available; AMSA will be providing bus transportation departing from the Embassy Suites.


RMC ADDRESSES CONTINUED

STUDENT MIXER

The Summit Windsor 4455 Fairgrounds Ave.Windsor, CO 80550

Parking is available; AMSA will be providing bus transportation to and from the Embassy Suites.

AMSA AWARDS NIGHT

Embassy Suites by Hilton Loveland Hotel Conference Center4705 Clydesdale ParkwayLoveland, CO 80538


FUN RUN

JBS and Pilgrims Corporate Headquarters1770 Promontory CircleGreeley, CO 80634

Please meet at the main entrance of the building.

MAJOR RMC SPONSOR


RMC 2019 TRANSPORTATION AMSA will provide shuttle service from the Embassy Suites by Hilton Loveland Hotel Conference Center to the social venues and Tuesday Reciprocation Sessions on Cam-pus.

SUNDAY, JUNE 23Welcome Reception

Buses will depart every 10 minutes between 4:00 pm and 5:30 pm for the 1-hour ride to Estes Park.

Buses will begin return trips starting at 8:00 pm, departing as they fill, with the last bus leaving at 10:00 pm.

MONDAY, JUNE 24Family Picnic

Bus service will begin one hour prior to the start of the evening events. Buses will run every 20 minutes during the evening social activities.

TUESDAY, JUNE 25Reciprocation Sessions

Buses will run every 15 minutes during peak drop-off/pick-up times and every 30 minutes dur-ing the day.

For a more detailed schedule please use the RMC mobile app or pick-up a bus schedule from the front desk of your hotel.

MAJOR RMC SPONSOR


SCHEDULE OF EVENTS AND TECHNICAL PROGRAM INFORMATION

Sunday, June 23

7:30 am–1:00 pmGolf Tournament

Sponsored by producers of Prairie Fresh Pork and Daily’s Premium Meats: Seaboard Foods, Seaboard Triumph Foods and Daily’s Premium Meats Prizes donated by Cargill; CEV Multimedia; Hawkins, Inc.; National Pork Board; OtterBox; Smithfield Foods, Inc.; and Tyson Foods, Inc. Beverage cart sponsored by John R. White Company

Highland Meadows Golf Course6300 Highland Meadows Parkway Windsor, CO 80550

Shotgun start at 7:30 amLunch will be served at the end of play. Beverage Cart will be provided

7:00–8:30 amStudent Research ePoster Competition Set-Up See below for locations

8:00 am– 2:00 pm Undergraduate Student Research ePoster Competition Judging

Sponsored by the AMSA Development Council Ann Hollingsworth; Dale Huffman; and William Moody Mentor Recognition Funds

Undergraduate Division – River Birch C

8:30 am- 4:00 pmGraduate Student Research ePoster Competition Judging

Sponsored by Tyson Foods, Inc.

Master’s Division – River Birch B

Ph.D. Division – River Birch A

8:00 am-4:00 pmUndergraduate Quiz Bowl Preliminary RoundsMountain Holly

Sponsored by Hormel Foods CorporationBooks donated to winning teams by Elsevier Buzzers sponsored by Nestle Purina

10:00 am- 4:00 pmCareer and Networking FairCanyon Maple B and C


10:00 am – 4:00 pm Student Silent Auction and Promotional SalesConference Center Foyer

11:00 am–4:00 pm General ePoster Viewing Snowberry, Goldenglow, and Elderberry

Co-funded by the Beef Checkoff; Iowa State University; and Texas Tech University International Center for Food Industry Excellence

11:30 am-12:30 pm Quiz Bowl and Research Competition Participants Only Lunch Pinyon Pine

Sponsored by producers of Prairie Fresh Pork and Daily’s Premium Meats: Seaboard Foods, Seaboard Triumph Foods and Daily’s Premium Meats

2:00-4:00 pm Intercollegiate Meat Coaches Association Annual Business Meeting Canyon Maple A

6:00–9:30 pmWelcome Reception

Sponsored by Smithfield Foods, Inc. Featuring product donations from Meyer Natural Foods; Mountain States Lamb and Veal; and Tyson Foods, Inc.

The Stanley Hotel 333 Wonderview AvenueEstes Park, CO 80517

Meat prepared by Colorado State University Center for Meat Safety & Quality

7:15-7:30 pm Student Research ePoster Competition AwardsConcert Hall at the Stanley Hotel

Undergraduate Awards Sponsored by the AMSA Development Council Ann Hollingsworth; Dale Huffman; and William Moody Mentor Recognition Funds

Graduate Awards Sponsored by Tyson Foods, Inc.

7:30–8:30 pmQuiz Bowl Finals Concert Hall at the Stanley Hotel

Sponsored by Hormel Foods CorporationBooks donated to winning teams by Elsevier Buzzers sponsored by Nestle Purina

8:30-9:30 pmStudent Mentor Networking Program Concert Hall at the Stanley Hotel

Sponsored by US Foods


Monday, June 24


7:00 -8:00 am Emeritus Breakfast Big Thompson A

7:00-8:00 am ePoster Presentations Snowberry, Goldenglow, and Elderberry


See ePoster grids on pages 46-49 for times assignments

8:00-8:30 am Opening Session Mountain Holly and Pinyon Pine

Call to Order

AMSA Welcome Eric Berg, Ph.D., President, AMSA Collette Schultz-Kaster, Chief Executive Officer, AMSA

Conference WelcomeAjay Menon, Ph.D., Dean of the College of Agriculture, Colorado State University and Tim Schellpeper, President, JBS USA Fed Beef

David Anderson, Ph.D., AMSA Mentor Recognition Presentation Wendy Feik Pinkerton, AMSA Development Council Chair

8:30-9:30 am Opening Keynote PresentationMountain Holly and Pinyon Pine

Sponsored by Cargill Session proceedings recording funded by the Beef Checkoff

Its time has come! Using A.I. Machine Learning to Mine Consumer Insight, Drive New Product Ideation, and Maximize Marketing Effectiveness Speaker: A.K Pradeep, Ph.D., Founder and Chief Executive Officer, MachineVantage

Artificial Intelligence and machine learning are helping companies in many different categories, including the food industry, achieve important innovations in product de-velopment and marketing, as well as in other critical areas. Come hear Dr. A.K. Pradeep, reveal how leveraging these advanced technologies can deliver actionable consumer insights, inspire and guide new product development concepts, and create marketing messaging for maximum effectiveness.

9:00 am–5:00 pm Silent Auction and Student Promotional SalesConference Center Foyer


9:00 am – 5:00 pm Sustaining Partner Exhibits Conference Center Foyer

9:30 am – 2:30 pmSpouse Tour Terry Bison Ranch

Meet at the bus entrance of the Embassy Suites by Hilton Loveland Hotel Conference Center

9:30-10:30 am ePoster Presentations Snowberry, Goldenglow, and Elderberry



9:30-10:30 am Networking BreakConference Foyer

Sponsored by Colorado Pork Producers Council Featuring product donations from Hormel Foods Corporation and Jack Link’s® Protein Snacks

10:30 am–12:30 pm Concurrent Technical Session I Innovation at the Cellular Level – Cell-Based ProteinCanyon Maple A-C

Sponsored by CargillSession proceedings recording funded by the Beef Checkoff

Call to OrderMegan Hobbs, Cargill Protein North America and Lauren Sammel, Ph.D., Johnsonville, LLC

An Overview of Animal Cell Culture Technology Applied to Food Production Speaker: Paul Mozdziak, Ph.D., Professor, North Carolina State University

Cellular Agriculture: A New Frontier Speaker: Kate Krueger, Ph.D., Research Director, New Harvest

Rapid Development of Cell-Cultured Meat Speaker: Brian Spears, Co-founder and Chief Executive Officer, New Age Meats

10:30 am–12:30 pmConcurrent Technical Session IIEnhancing the Competitiveness and Value of U.S. BeefMountain Holly

Co-sponsored by the Colorado Beef Council and the U.S. Meat Export Federation Session proceedings recording funded by the Beef Checkoff

Call to Order:Willy Horne, Ph.D., USDA Agricultural Marketing Service


U.S. and Global Market Landscape and Situation for Beef, Pork, and PoultrySpeaker: Randy Blach, Chief Executive Officer, CattleFax

Opportunities and Challenges with Marketing U.S. Meat in International MarketsSpeaker: Paul Clayton, Senior Vice President of Export Service, U.S. Meat Export Federation

What the Future of The International Markets Look Like Speaker: Frank Rabe, International Sales Manager, Agribeef

10:30 am–12:30 pmConcurrent Technical Session IIITrash to One, Treasure for Another – Food Waste Management and RecyclingPinyon Pine

Sponsored by Kemin Food TechnologiesSession proceedings recording funded by the Beef Checkoff

Call to Order:Ajita Sundarram, Plumrose USA and Diana Clark, Certified Angus Beef

The Food Waste Challenge: Technologies to Address the Global Problem Speaker: Dana Kirk, Ph.D., Assistant Professor, Biosystems and Agricultural Engineering Department, Michigan State University

Exploring the Growing Crisis of Food Waste: Causes and SolutionsSpeaker: Patrick Bultema, Chief Executive Officer, Food Maven

12:30-1:30 pm Conference Lunch Conference Foyer and River Birch A-C

Sponsored by Hawkins, Inc.Featuring product donations from CTI Foods

MAJOR RMC SPONSOR



AMSA Student Membership – Pinyon Pine Membership – Big Thompson ANational 4-H Advisory – Big Thompson B Publications and Research Protocol – Carter Lake A 2020 ICOMST/RMC Planning – Mountain Holly

1:30-2:30 pm ePoster Presentations Snowberry, Goldenglow, and Elderberry



1:30-2:30 pm Networking Break Century Foyer

Sponsored by Kalsec®, Inc. Featuring product donations from Hormel Foods Corporation and Jack Link’s® Protein Snacks




2:30-4:30 pm Concurrent Technical Session IV - Hot TopicsCanyon Maple A-C

Sponsored by Smithfield Foods, Inc. Session proceedings recording funded by the Beef Checkoff

Call to OrderJohn Marcy, Ph.D., University of Arkansas

Blockchain Application in ProduceSpeaker: Natalie Dyenson, MPH, Vice President, Food Safety & Quality, Dole Food Company, Inc.

Update on Efforts to Prevent African Swine Fever in the U.S. Speaker: Patrick Webb, DVM, Director of Swine Health Programs- National Pork Board


2:30-4:30 pm Concurrent Technical Session VNovel Applications of Omic Technologies to Improve Quality and Quantity of Meat ProductionMountain Pine

Funded by the Beef Checkoff Session proceedings recording funded by the Beef Checkoff

Call to OrderRanjith Ramanathan, Ph.D., Oklahoma State University and Poulson Joseph, Ph.D., Kalsec, Inc.

A Global Perspective on Muscle-Specific Color Stability in Fresh Meats - AMSA International Lectureship Award WinnerSpeaker: Surendranath Suman, Ph.D., Professor, Meat Science, Department of Animal and Food Sciences, University of Kentucky

Metabolomics Approach to Improve Meat Quality and Value Speaker: Brad Kim, Ph.D., Assistant Professor, Department of Animal Sciences, Purdue University

The Omics of Muscle Growth and Efficiency Speaker: Anna Dilger, Ph.D., Associate Professor, Department of Animal Science, University of Illinois

2:30-4:30 pm Concurrent Technical Session VIAutomation and Labor -The Future Outlook in AutomationPinyon Pine

Sponsored by the Food Processing Suppliers AssociationSession proceedings recording funded by the Beef Checkoff

Call to Order Randal Garrett, Ph.D., Food Safety Net Services and Jose Gardner, JBS USA Food Company

Meat Automation: Advances in Robotics for Meat Production Speaker: Koorosh Khodabandehloo, Ph.D., BMC, United Kingdom and Adjunct Professor University of Southern Queensland, Australia

Automating Data Acquisition for Managing the Meat Value Chain Speaker: Tom Maguire, Chief Value Chain Officer, Teys Australia

Automated Foreign Object Detection in Meat Processing Speaker: Niels T Madsen, Market Manager - Measuring Systems and Data Integration with DMRI in Denmark






Meat and Muscle Biology Editorial Board – Big Thompson A

Scientific Information Committee – Big Thompson B

6:00 pm Softball Tournament

Sponsored by JBS USA Food Company

Recreational Field, Colorado State UniversityHughes Way and Meridian Ave. - Fields 12 & 13Fort Collins, CO 80521

6:30-10:00 pm RMC Family Picnic

Sponsored by Zoetis

Sonny Lubick Field at Canvas Stadium on the New Belgium Porch,Colorado State University 751 Pitkin St.Fort Collins, CO 80521

8:00 pm - T-shirt AuctionSponsored by the AMSA Student Membership

Golf Tournament ResultsSponsored by producers of Prairie Fresh Pork and Daily’s Premium Meats: Seaboard Foods, Seaboard Triumph Foods and Daily’s Premium MeatsPrizes donated by Cargill; CEV Multimedia; Hawkins, Inc.; National Pork Board; Smithfield Foods, Inc.; and Tyson Foods, Inc. Beverage cart sponsored by John R. White Company

Softball Tournament ResultsSponsored by JBS USA Food Company

T-Shirt Auction ResultsSponsored by the AMSA Student Membership

9:30 pm –12:00 amStudent Mixer

Sponsored by AMSA Student Membership

The Summit Windsor 4455 Fairgrounds Ave.Windsor, CO 80550


Tuesday, June 25

6:30 - 8:00 amAMSA Business Meeting River Birch C

Program will take place at the Colorado State University Campus

9:00 am–3:15 pm Silent Auction and Student Promotional SalesThe Monfort Quad

Silent Auction bidding Closes at 3:15 pm

9:00-10:00 am Reciprocation Sessions

See Reciprocation Grid on page 22/23 for times and room assignments

10:00 am-2:00 pm Fort Collins History and Sightseeing Spouse Tour

Meet at the bus entrance of the Embassy Suites by Hilton Loveland Hotel Conference Center

10:00-10:30 am Networking BreakThe Monfort Quad

Sponsored by BirkoFeaturing product donations from Dairy MAX; JBS USA Food Company; Swire Coca-Cola; and Tyson Foods, Inc.

10:30-11:30 am Reciprocation Sessions


11:30 am – 12:30 pm Conference Lunch The Monfort Quad

Sponsored by Sealed Air’s Cryovac® Brand

11:30 am – 12:30 pm Student Membership Business Meeting Global Food Innovation Center Room 161




1:30-2:00 pmNetworking BreakThe Monfort Quad

Sponsored by Co-sponsored by Colorado Livestock Association; Eurofins; and Savory SpiceFeaturing product donations from JBS USA Food Company; Swire Coca-Cola; and Tyson Foods, Inc.



3:00-3:30 pmNetworking BreakThe Monfort Quad

Co-sponsored by bioMérieux, Elanco Animal Health; and Food Safety Net ServicesFeaturing product donations from Dairy MAX; JBS USA Food Company; Swire Coca-Cola; and Tyson Foods, Inc.



6:30-10:00 pm AMSA Awards Night Mountain Holly and Pinyon Pine

Sponsored by JBS USA Food Company

Embassy Suites by Hilton Loveland Hotel Conference Center

6:30 pm AMSA Awards Reception

7:00 pmAMSA Awards Banquet and Presentations

Proteins donated by JBS and Pilgrim’s natural programsWine sponsored by Mountain States Lamb and Veal

Dessert Social Featuring product donations from Dairy MAX

USDA-APHIS-WS National Wildlife Research Center

JBS Global Food Innovation Center

Room 161


Room 180


Room 187

Behavioral Science Building

Room 103


Room 107


Room A101

Animal Science Building

Rooms 31-33

Natural Resources Room 140

Plant Sciences Room C101

TUESDAY, JUNE 25 9:00-10:00 AM

RECIPROCATION GRID

USDA-APHIS-WS National Wildlife Research Center TourLimited to 20 people – Sign-up required in advance

Cultured Meat as a Platform for New Foods

Poultry 101: Exploring Poultry Processing and Product Quality ~ Limited to 25 people – Sign-up required in advance

Sponsored by the Poultry Science Association

Change Management Shaping Our Future

Using Rapid Evaporative Ionization Mass Spectrometry to Charac-terize Lamb Flavor

Sponsored by the U.S. Meat Export Federation

Current Animal Welfare IssuesSponsored by Elanco Animal Health

Using Functional Neuroimaging to Understand Consumer Attitudes and Risk Perception for Food Technologies

Beef Demand Determinants: Research Summary and ImplicationsSponsored by Corbion

Control of Sporeforming Pathogens during Cooling of Uncured Meat and Poultry Products

Sponsored by Hormel Foods Corporation

Shepardson 118 New and Innovative Marination Techniques Sponsored by Kemin Food Technologies

Shepardson 212 ePosters Research Competition 1st Place Winners

Microbiology Building

Room C116

Proteomic Technologies and Applications for Meat Quality Sponsored by Certified Angus Beef ® Brand

RECIPROCATION GRID

9:00-10:00 AM TUESDAY, JUNE 25

Speakers: Andrew Stout, Tufts University and Natalie Rubio, Tufts University

Speakers: Christine Alvarado. Ph.D., Texas A&M University and Casey Owens, Ph.D., University of Arkansas

Speaker: Koorosh Khodabandehloo, Ph.D., BMC, United Kingdom and University of Southern Queensland, Australia

Speaker: Cody Gifford, Colorado State University

Speaker: Temple Grandin, Ph.D., Colorado State University

Speaker: Tyler Davis, Ph.D., Texas Tech University

Speaker: Glynn Tonsor, Ph.D., Kansas State University

Speaker: Jeff Sindelar, Ph.D., University Wisconsin-Madison and Max Golden, University of Wisconsin-Madison

Speaker: David Hayden, JBT

Presenters: Winners to be announced 6/23/2019

Speakers: Mahesh N. Nair, Ph.D., Colorado State University and Jessica Prenni, Ph.D., Colorado State University

Moderator: Liz Boyle, Ph.D., Kansas State University

Moderator: Wenjie Liu, Ph.D., J. Rettenmaier USA LP

Moderator: Jose Gardner, JBS USA Food Company

Moderator: Sharon Beals, CTI Foods

Moderator: Stacy Zuelly, Ph.D., Purdue University

Moderator: Jessica Finck, Ph.D., Merck Animal Health

Moderator: Michael Colle, Ph.D., University of Idaho

Moderator: Andrew Clarke, Ph.D., University of Missouri

Moderator: Tricia Harlan, JBT

Moderator: Andrea Garmyn, Ph.D., Texas Tech University

Moderator: Diana Clark, Certified Angus Beef



Room 161


Room 180


Room 187


Room 103


Room 107


Room A101


Rooms 31-33



TUESDAY, JUNE 25 10:30-11:30 AM

RECIPROCATION GRID

USDA-APHIS-WS National Wildlife Research Center TourLimited to 20 people – Sign-up required in advance

The Ham Halo Condition: Characterization and an Approach for Mitigation

Sponsored by the National Pork Board

Poultry 101: Exploring Poultry Processing and Product Quality ~ Limited to 25 people – Sign-up required in advance

Sponsored by the Poultry Science Association

Stunning Techniques: Brains, Bolts, and Best PracticesLimited to 30 people – Sign-up required in advance

Sponsored by UltraSource, LLC

A Fresh Look at Meat Packaging Sponsored by the AMSA Development Council Roger Mandigo and Robert Merkel Mentor Recognition Funds

Fulfilling Regulatory and GFSI Validation Requirements Sponsored by the Beef Industry Food Safety Council

China – Effect on the U.S. Meat Industry

Career Opportunities Panel ~Student Session~ Sponsored by the National Pork Board

Effects of Feeding Endophyte-Infected Tall Fescue Seed on Animal Performance and Carcass Characteristics of Angus Steers

Immigration and Labor Retention in the Meat Industry

Shepardson 118 Update on Meat Color Research ProtocolsSponsored by the National Pork Board

Shepardson 212 AMSA Grading Committee’s Work with USDA AMS on Procedures for In-Plant Validation of Camera Performance

Sponsored by USDA, AMS, Livestock and Poultry Program


Room C116

RECIPROCATION GRID

10:30-11:30 AM TUESDAY, JUNE 25

Speaker: Andy King, Ph.D., U.S. Meat Animal Research Center, USDA

Speakers: Christine Alvarado. Ph.D., Texas A&M University and Casey Owens, Ph.D., University of Arkansas

Speakers: Lilly Edwards Calloway, Ph.D., Colorado State University and Charles Bildstein, Bunzl USA

Speaker: Tanner Adams, JBS USA Food Company

Speaker: Brittney Bullard, Ph.D., Allied Food Safety, LLC

Speaker: Keith Belk, Ph.D., Colorado State University

Speakers: Paul Clayton, US Meat Export Federation; Bridget Wasser, National Cattlemen’s Beef Associaiton; and Brandon Burrows, Greenleaf Foods

Speaker: Thu Dinh, Ph.D., Mississippi State University

Speaker: Monty Miller, EdD, MBA, International Performance Solutions, Ltd

Speakers: Melvin Hunt, Ph.D., Kansas State University and Ranjith Ramanathan, Ph.D., Oklahoma State University

Speakers: Willy Horne, Ph.D., USDA AMS and John Scanga, Ph.D., Meyer Natural Foods

Moderator: Gregg Rentfrow, Ph.D., University of Kentucky

Moderator: Wenjie Liu, Ph.D., J. Rettenmaier USA LP

Moderator: Morgan Pfeiffer, Ph.D., Oklahoma Beef Council

Moderator: Bo Hutto, Tyson Foods, Inc.

Moderator: Katie Sowell

Moderator: Carissa Nath, Conagra Brands, Inc.

Moderator: Chandler Steele, Texas A&M University

Moderator: Amilton de Mello, Ph.D., University of Nevada-Reno

Moderator: Kaitlyn Compart, Ph.D., Smithfield Foods, Inc.

Moderator: Laura Bachmeier, National Pork Board

Moderator: Michael Dikeman, Ph.D., Kansas State University



Room 161


Room 135


Room 187


Room 103


Room 107


Room A101


Rooms 31-33



TUESDAY, JUNE 25 12:30-1:30 PM

RECIPROCATION GRID

Microbiome- Primer to How Computer Science can be Used in Combination with Meat Science

Sponsored by Innovative Foods

How to Get the Best Coating on Chicken ProductsLimited to 30 participants

Sponsored by Kemin Food Technologies

Top Poultry Trends/Evolution of Label ClaimsSponsored by Kraft Heinz Company

Small Plant HACCP Validations: What to Keep in Mind Sponsored by the Beef Industry Food Safety Council

Red Meat Trade in the Crosshairs

What is Graduate School? Panel Session: Tips to be an Effective Graduate Teaching and Research Assistant ~ Student Session ~

Sponsored by the AMSA Development Council Robert Kauffman Mentor Recognition Fund

Food Safety Interventions on Meats, a Current Review about the Efficiency of Common Antimicrobial Solutions Targeting STEC and Salmonella

Sponsored by Food Safety Net Services

Immigration and Labor Retention in the Meat Industry

Shepardson 118 Industry Trends and Considerations in Pet Food Formulation and Innovation

Sponsored by Corbion

Shepardson 212 RMC Chairman Selected Abstracts Sponsored by US Foods


Room C116

RECIPROCATION GRID

12:30-1:30 PM TUESDAY, JUNE 25

Speaker: Aeriel Belk, Colorado State University

Speaker: Nathan Baldauf, Newly Weds Foods, Inc.

Speaker: Craig Bacon, Ph.D., Simmons Foods

Speaker: KatieRose McCullough, Ph.D., North American Meat Institute

Speaker: Eddie Troutman, Meyer Natural Foods and Erin Borror, U.S. Meat Export Federation

Speakers: Jeffrey Savell, Ph.D., Texas A&M University; Bailey Harsh, Ph.D., University of Florida; and Kelly Vierck, Texas Tech University

Speaker: Amilton de Mello, Ph.D., University of Nevada-Reno

Speaker: Monty Miller, EdD, MBA, International Performance Solutions, Ltd

Speaker: Leah Lambrakis, Simmons Pet Food, Inc.

Presenters: John Schmidt, Ph.D., U.S. Meat Animal Research Center, USDA; Ciarra Gawlik, Texas A&M University; and Karla Villatoro, University of California Davis

Moderator: Tommy Wheeler, Ph.D., U.S. Meat Animal Research Center, USDA

Moderator: David Hayden, JBT

Moderator: Andrew Clarke, Ph.D., University of Missouri

Moderator: Robin Peterson, Micreos

Moderator: Michael Chao, Ph.D., Kansas State University

Moderator: Drew Cassens, Oklahoma State University

Moderator: Gary Sullivan, Ph.D., University of Nebraska

Moderator: Kourtney Gardner, Pilgrim’s

Moderator: Liz Boyle, Ph.D., Kansas State University

Moderator: Christine Quinlan, Ph.D., Tyson Foods, Inc.



Room 161


Room 135


Room 187


Room 103


Room 107


Room A101


Rooms 31-33




RECIPROCATION GRID

Bigger and Better: the Trend for U.S. Pork Carcass Weights Co-sponsored by the National Pork Board and the U.S. Meat Export Federation

Batter & Breading Processes - Coating Equipment and OperationLimited to 30 participants


Stunning Techniques: Brains, Bolts, and Best PracticesLimited to 30 people – Sign-up required in advance

Sponsored by UltraSource, LLC

A Fresh Look at Meat Packaging Sponsored by the AMSA Development Council Roger Mandigo and Robert Merkel Mentor Recognition Funds

The Current Status of Lamb Flavor and Sustainability Sponsored by Mountain States Lamb and Veal

Factors Affecting Domestic and International Lamb Eating Quality

Risk of Exposure to Growth Enhancing Compounds Used in the Livestock Industry Through Meat Consumption

Taste of RMC Product Development Competition and Tasting Sponsored by Johnsonville, LLC

The Art and Science of Dry-Aged BeefSponsored by Certified Angus Beef ® Brand

Meat, Heat, and Humidity (and Appendix A!) - What does it all mean?


Shepardson 118 Pet Food Regulatory Compliance with FSMA Sponsored by Corbion

Shepardson 212 Eye Tracking and Facial Recognition for Meat Science Research Sponsored by the National Pork Board


Room C116

RECIPROCATION GRID


Speaker: Dustin Boler, Ph.D., University of Illinois

Speaker: John Arnold, JBT

Speakers: Lilly Edwards Calloway, Ph.D., Colorado State University and Charles Bildstein, Bunzl USA

Speakers: Tanner Adams, JBS USA Food Company

Speaker: Chris Kerth, Ph.D., Texas A&M University

Speaker: Andrea Garmyn, Ph.D., Texas Tech University

Speakers: Bradley Johnson, Ph.D., Texas Tech University and Matthew Fedoruk, Ph.D., U.S. Anti-Doping Agency

Top Teams: Iowa State University; Texas Tech University; Fresno State University; and California Polytechnic University

Speakers: Chris Calkins, Ph.D., University of Nebraska and Felipe Ribeiro, University of Nebraska

Speaker: Bradley Marks, Ph.D., Michigan State University

Speaker: Cassie Jones, Ph.D., Kansas State University

Speakers: Rhonda Miller, Ph.D., Texas A&M University

Moderator: Samantha Barker, Colorado State University

Moderator: David Hayden, JBT

Moderator: Sharon Beals, CTI Foods

Moderator: Ranjith Ramanathan, Ph.D., Oklahoma State University

Moderator: Travis Hoffman, Ph.D., North Dakota State University

Moderator: Jennie Hodgen, Ph.D., Merck Animal Health

Moderator: Matt Schulte, Iowa State University

Moderator: Thu Dinh, Ph.D., Mississippi State University

Moderator: John Marcy, Ph.D., University of Arkansas

Moderator: Mark Miller, Ph.D., Texas Tech University

Moderator: Adria Adams, Ph.D., Sadler’s Smokehouse



Room 161


Room 135


Room 187


Room 103


Room 107


Room A101


Rooms 31-33




RECIPROCATION GRID

Practical Sensory: How We Adapt Science to Industry Needs

STEC Are we There Yet? Sponsored by bioMérieux

Dry Aging Beef: Bridging the Gap Between Science and Art Sponsored by Certified Angus Beef ® Brand

Fulfilling Regulatory and GFSI Validation Requirements Sponsored by the Beef Industry Food Safety Council

Cal Poly Response to Recent Protests from Animal Activists

Amplify Your Personal Brand Through Social Media ~ Student Session ~

Phage as an Intervention for E.Coli and Salmonella Kill on Fresh Beef and Pork

Sponsored by the Beef Industry Food Safety Council

Shepardson 118 Culinary Butchery Sponsored by Certified Angus Beef ® Brand

Shepardson 212 RMC Chairman Selected Abstracts Sponsored by US Foods


Room C116

RECIPROCATION GRID


Speakers: Robin Boyle, Kalsec, Inc. and Alessandra-Pham Mondala, Kalsec, Inc.

Speaker: Vikrant Dutta, Ph.D., bioMérieux

Speakers: Brad Kim, Ph.D. Purdue University and Phil Bass, Ph.D., University of Idaho

Speaker: Brittney Bullard, Ph.D., Allied Food Safety, LLC.

Speakers: Jim Douglass, Cal Poly State University and Morgan Metheny, Cal Poly State University

Speakers: Wendy Feik Pinkerton, Zoetis

Speaker: Robin Peterson, Micreos

Speakers: Chad Carr, Ph.D., University of Florida and Robert Maddock, Ph.D., North Dakota State University

Presenters: Juan Caldas, University of Arkansas; Hope Hall, Texas Tech University; and Morgan Pfeiffer, Ph.D., Oklahoma Beef Council

Moderator: Poulson Joseph, Ph.D., Kalsec, Inc.

Moderator: Keith Belk, Ph.D., Colorado State University

Moderator: Stacy Zuelly, Ph.D., Purdue University

Moderator: Kaitlyn Compart, Ph.D., Smithfield Foods, Inc.

Moderator: Michael Chao, Ph.D., Kansas State University

Moderator: Marlee Kelley, University of Kentucky

Moderator: Bert De Vegt, Micreos

Moderator: Laura Bachmeier, National Pork Board

Moderator: KatieRose McCullough, Ph.D., North American Meat Institute


Wednesday, June 26


6:00–7:30 am Fun Run

Sponsored by American Lamb Board Embassy Suites by Hilton Loveland Hotel Conference Center

Meet outside the Lobby

6:45-7:45 am AMSA Advisory Committee Meeting River Birch C

8:00–8:30 am General Session Mountain Holly and Pinyon Pine

2019 Host Committee Recognition

RMC Planning Committee Recognition

Invitation for 2020 ICoMST and RMC – Orlando, FL

Joseph Sebranek, Ph.D., AMSA Mentor Recognition PresentationWendy Feik Pinkerton, AMSA Development Council Chair

Processed Meats Competition Results Sponsored by Cargill

Iron Chef Competition Results Co-Sponsored by JBS USA Food Company; JBT; and Newly Weds Foods

Taste of RMC Results Sponsored by Johnsonville, LLC

Fun Run ResultsSponsored by American Lamb Board

8:30-9:30 amKeynote PresentationMountain Holly and Pinyon Pine

Sponsored by JBS USA Food Company and its affiliate Pilgrim’s Pride Corporation Session proceedings recording funded by the Beef Checkoff

Science Reveals the Best PolicySpeaker: Mindy M. Brashears, Ph.D., Deputy Under Secretary for Food Safety, U.S. Department of Agriculture (USDA)

The USDA’s Food Safety and Inspection Service (FSIS) has a mission to protect public health by ensuring the safety of meat, poultry and processed egg products. The agency has also made it a priority to use science to make data-driven decisions for policies and regulations that affect the U.S. food supply.


9:30-10:00 amNetworking BreakConference Foyer

Co-sponsored by Kalsec®, Inc. and Universal PureFeaturing product donations from Hormel Foods Corporation and Jack Link’s® Protein Snacks

10:00 am –12:00 pmConcurrent Technical Session VIIIndustry Update on Bacterial ResistanceCanyon Maple A-C

Sponsored by JBS USA Food Company and its affiliate Pilgrim’s Pride Corporation Session proceedings recording funded by the Beef Checkoff

Call to Order:Marcia Reeves, Pilgrim’s

Industry Overview of Antibiotic Resistance in Beef and PorkSpeaker: Jennie Hodgen, Ph.D., Senior Account Manager, Corporate and Diversified Accounts Team, Merck Animal Health

Bacterial Resistance in Further ProcessingSpeaker: Kaitlyn Compart, Ph.D., Senior Science Manager, Smithfield Foods, Inc.

Bacterial Resistance in Fresh and Further Processed Poultry Speaker: Kendra Waldbusser, Head of Food Safety and Quality Assurance, Pilgrim’s

10:00 am -12:00 pmConcurrent Technical Session VIIIThermal ProcessingMountain Holly

Co-sponsored by Kraft Heinz Company and Newly Weds FoodsSession proceedings recording funded by the Beef Checkoff

Call to Order: Lynn Knipe, Ph.D., The Ohio State University

New Salmonella Compliance Guidelines for Establishments that Produce Ready-to-Eat Meat Products Speaker: Scott Updike, Ph.D., Biological Scientist, Office of Policy and Program Development, Food Safety and Inspection Service, USDA

Assuring Surface Lethality of Pathogens Using Hydrated Surface Lethality for RTE MeatsSpeaker: Bob Hanson, Founder, HansonTech

Humidity in Impingement Cooking – Salmonella Lethality and the Revised Appendix A Speaker: Bradley Marks, Ph.D., Professor, Biosystems and Agricultural Engineering, and Food Science, Michigan State University


10:00 am -12:00 pmConcurrent Technical Session IXForeign Material in Pet Food - What are the Risks, What is the Cost, How Can They be Prevented?Pinyon Pine

Sponsored by Nestle PurinaSession proceedings recording funded by the Beef Checkoff

Call to Order: Staci DeGeer, Ph.D., Nestle Purina

Pet Food Point of View Speaker: David Edmiston, Director Quality Assurance, Nestle Purina

Foreign Bodies – An Ingredient Manufacturers Perspective Speaker: Tim Law, Corporate Quality Assurance Manager, Darling Ingredients, Inc.

Pet Food: It’s in American Kitchens Speaker: Jarrod Kersey, Ph.D., Vice President, Quality Assurance, Government Affairs and Nutrition, Simmons Pet Food, Inc.

12:30–2:30 pm ICoMST 2020 Organizational Meeting and Luncheon River Birch C


AMSA 2019 RMC AWARD WINNERS

R. C. Pollock AwardSponsored by the AMSA Development Council Robert Bray, Vern Cahill, and R. C. Pollock Mentor Recognition Funds

Floyd McKeith

Fellows of the American Meat Science AssociationSignal Service Award

Sponsored by Cargill, Elanco Animal Health, and Johnsonville, LLCBetsy BoorenSteve GollDwain Johnson

Meat Processing AwardSponsored by Smithfield Foods, Inc.

James W. Lamkey

Distinguished Extension/Industry Service AwardSponsored by The Foundation for Meat & Poultry Research & Education

Aubrey L. Schroeder

Distinguished Teaching AwardSponsored by Hawkins, Inc.

Gretchen Mafi

Distinguished Research AwardSponsored by Conagra Brands, Inc.

Mark Miller

Intercollegiate Meat Judging Meritorious Service AwardSponsored by Food Safety Net Services and Agri-West International

Jodie Pitcock

International Lectureship AwardSponsored by PIC

Surendranath P. Suman

Achievement AwardsSponsored by Burke Corporation

Carrie GarnerJerrad F. LegakoRanjith Ramanathan


Undergraduate Scholastic Achievement Award RecipientsSponsored by ADM

Sam DavisKatelyn GaffieldKeayla HarrKathryn HearnCharley Rayfield

Student Teaching “Cleaver” Award RecipientsSponsored by AMSA Student Membership

Michael Cropp, MS AwardMorgan Pfeiffer, Ph.D. Award

AMSA Development Council Mentor RecognitionsDavid AndersonJoseph Sebranek

2019 RMC AWARD PROGRAM SPONSORS

AMSA Development Council • Robert Bray Mentor Recognition Fund• Vern Cahill Mentor Recognition Fund• R. C. Pollock Mentor Recognition Fund

AMSA Student MembershipArcher Daniels MidlandBurke Corporation CargillConagra Brands, Inc.Food Safety Net Services and Agri-West International Elanco Animal Health

Hawkins, Inc.Johnsonville, LLC Smithfield Foods, Inc. The Foundation for Meat & Poultry Research & Education


2019 RMC SPONSORS

Premier Sponsor ($30,000 and higher)

JBS USA Food Company

Major Sponsor ($20,000 and higher)

CargillKemin Food Technologies

Smithfield Foods, Inc. The Beef Checkoff

Platinum Donor ($10,000 to 19,999)

American Foods Group, LLCHormel Foods Corporation

Tyson Foods, Inc.Seaboard Foods, Seaboard Triumph Foods, and Daily’s Premium Meats

Zoetis

Gold Donor ($5,000 to 9,999)

Beef Industry Food Safety CouncilCertified Angus Beef ® Brand

Colorado State University Center for Meat Safety & QualityCorbion

Food Processing Suppliers Association Hawkins, Inc.

Iowa State University Kraft Heinz CompanyMerck Animal Health

Mountain States Lamb and VealNewly Weds Foods

PICSealed Air’s Cryovac® Brand

Texas Tech University International Center for Food Industry ExcellenceThe National Pork Board

US FoodsU.S. Meat Export Federation


2019 RMC SPONSORS

Silver Donor ($2,000 to 4,999)

AMSA Development Council • Ann Hollingsworth Mentor Recognition Fund• Dale Huffman Mentor Recognition Fund• Robert Kauffman Mentor Recognition Fund• Roger Mandigo Mentor Recognition Fund• Robert Merkel Mentor Recognition Fund• William Moody Mentor Recognition Fund

bioMérieuxColorado Beef Council

CTI FoodsDairy MAX

Elanco Animal Health Food Safety Net Services

Innovative FoodsJack Link’s® Protein Snacks

JBT Johnsonville, LLC

Kalsec®, Inc.Meyer Natural Foods

Nestle Purina Poultry Science Association

Swire Coca-ColaUltraSource, LLC

USDA, AMS, Livestock and Poultry Program Where Food Comes From

Bronze Donor ($1,000 to 1,999)

American Lamb BoardBirko

Colorado Pork Producers Council


2019 RMC SPONSORS

Donor (up to $999)

CEV Multimedia, Ltd. Colorado Livestock Association

ElsevierEurofins

John R. White CompanySavory Spice

Universal Pure


AMSA DIAMOND SUSTAINING PARTNER

AMSA PLATINUM SUSTAINING PARTNERS


AMSA GOLD SUSTAINING PARTNERS


AMSA SILVER SUSTAINING PARTNERS


AMSA BRONZE SUSTAINING PARTNERS

MEYERNATURAL FOODS

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Plant Sciences

Shepardson

Animal Sciences

Behavioral Sciences

South College

Ave Parking Garage

AMSA 2019 MAP


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Ave Parking Garage


ABSTRACT NUMBER, TITLE AND AUTHOR

KIOSK #1 - #9

MONDAY, JUNE 24 - 7:00-8:00 AM

KIOSK #1

KIOSK #2

KIOSK #3

KIOSK #4

KIOSK #5

KIOSK #6

KIOSK #7

KIOSK #8

KIOSK #9

22 - INFLUENCE OF CATTLE BACKGROUNDING SYSTEMS ON ANIMAL AND CARCASS CHARACTERISTICS - Jason Langlie

23 - MEAT GOAT PERFORMANCE, CARCASS TRAITS, AND MEAT CHARACTERISTICS OF KID MEAT GOATS SUPPLEMENTED WITH SUNN HEMP OR CONCENTRATES ON PASTURE – Trent Drae Michale Dugas

24 - EVALUATION OF PEARL MILLET WITH AND WITHOUT SOYBEAN HULL SUPPLEMENTATION FOR FORAGE-FINISHED BEEF PRODUCTION SYSTEMS – Robert Mckee

25 - EFFECTS OF LOW-STRESS WEANING ON CALF GROWTH PERFORMANCE AND CARCASS CHARACTERISTICS – Erin Gubbels

26 - BACTERIOPHAGE INTERVENTION EFFECTIVELY KILLS LISTERIA ON FOOD CONTACT SURFACE MATERIALS – Sonali Sirdesai

49 - DRY AGING OF HIGH ULTIMATE PH BEEF – Felipe Azavedo Ribeiro

85 - EFFECTS OF ANGUS OR HEREFORD SIRES BRED TO PREDOMINATELY ANGUS COWS ON STEER OFFSPRING GROWTH PERFORMANCE AND CARCASS TRAITS – Famous Lue Yang

117 - FATTY ACID COMPOSITION OF NEW ZEALAND FORAGE FINISHED BEEF COMPARED TO US GRAIN FED BEEF – Jillian Taylor Milopoulos

138 - PH VARIABILITY AND ITS RELATIONSHIP WITH SARCOMERE LENGTH AND FREE CALCIUM IN BEEF FROM COMMERCIAL CATTLEIN PUERTO RICO - Yahaira Ivette Torres-Burgos



KIOSK #10 - #18

ePOSTER PRESENTATIONS

KIOSK #10

KIOSK #11

KIOSK #12

KIOSK #13

KIOSK #14

KIOSK #15

KIOSK #16

KIOSK #17

KIOSK #18

140 - THERMAL STABILITY OF BEEF MYOGLOBIN IS COMPROMISED BY REACTIVE LIPID OXIDATION PRODUCTS - Surendranath Suman

143 - COMPARISON OF LIPID AND PROTEIN OXIDATION PRODUCTS AND THEIR IMPACT ON COLOUR STABILITY IN BISON LONGISSIMUS LUMBORUM AND PSOAS MAJOR MUSCLES - Md Mahmudul Hasan

144 - MYOGLOBIN MODELING TO STUDY SPECIES-SPECIFIC DIFFERENCES IN THE DISTANCE BETWEEN HEME IRON AND PROXIMAL AND DISTAL HISTIDINES - Morgan Denzer

145 - INFLUENCE OF MATERNAL CORN SUPPLEMENTATION OF BEEF CATTLE ON MUSCLE FIBRE TYPE AND MEAT QUALITY OF THEIR OFFSPRING - Dipana Maharjan

146 - MODIFICATIONS OF MEMBRANE PHOSPHOLIPIDS IN RESPONSE TO EXTENDED AGING FROM PORK LOINS - Michael Chao

147 - POTENTIAL MECHANISMS FOR MARBLING CONTENT DIFFERENCES IN M. LONGISSIMUS DORSI FROM WAGYU AND BRAHMAN CATTLE - Chaoyang Li

148 - EFFECT OF FEEDING A LOW VITAMIN A DIET TO BEEF STEERS ON CALPAIN 1 ACTIVATION DURING MEAT AGING - Supriya Deb Nath

149 - DIFFERENTIAL PROTEIN ABUNDANCE IN DARK-CUTTING AND NORMAL-PH BEEF - Frank Kiymba

151 - VASCULAR RINSING AND CHILLING CARCASSES: EFFECTS ON QUALITY ATTRIBUTES AND METABOLIC CHANGES IN BEEF - Ligia Da Cunha Moreira



KIOSK #19 - #27

MONDAY, JUNE 24 - 7:00-8:00 AM

KIOSK #19

KIOSK #20

KIOSK #21

KIOSK #22

KIOSK #23

KIOSK #24

KIOSK #25

KIOSK #26

KIOSK #27

152 - APOPTOTIC AND PROTEOLYTIC ATTRIBUTES AND METABOLOMIC CHANGES IN POSTMORTEM MUSCLES FROM PIGS SUBJECTED TO POST-WEANING TRANSPORT AT DIFFERENT SEASONS - Danyi Ma

153 - TANDEM MASS TAG LABELING TO IDENTIFY PROTEOME CHANGES IN BEEF LONGISSIMUS LUMBORUM AND PSOAS MAJOR MUSCLES DURING EARLY POSTMORTEM PERIOD - Chaoyu Zhai

154 - MITOCHONDRIAL FUNCTION IN OXIDATIVE AND GLYCOLYTIC BOVINE SKELETAL MUSCLE POSTMORTEM - Patricia Ramos

155 - POSSIBLE ROLE OF MYOGLOBIN IN REGULATING CALPAIN-1 ACTIVITY IN POSTMORTEM BEEF MUSCLE - Jade V Cooper

156 - INVESTIGATION OF THE FATTY ACID PROFILE OF THE M. RHOMBOIDEUS DERIVED FROM BOS INDICUS CATTLE - Jacob M Valenta

157 - EARLY POSTMORTEM METABOLISM AND PROTEASE ACTIVATION IN BOVINE MUSCLES - Tracy Scheffler

166 - REDUCTION OF SALMONELLA IN PORK TRIMMINGS - Harper C Cobb

167 - ALTERNATIVE MERCHANDISING STRATEGY OF THE BEEF TOP ROUND -Brianna Buseman

169 - EVALUATION OF THE REDUCTION OF ESCHERICHIA COLI O157:H7 SURROGATES IN BEEF RIBEYE ROLLS AT 54.4°C - Kellen Habib



KIOSK #28 - #37


KIOSK #28

KIOSK #29

KIOSK #30

KIOSK #31

KIOSK #32

KIOSK #33

KIOSK #34

KIOSK #35

KIOSK #36

KIOSK #37

170 - COMPARISON OF OXIDIZING SOLUTIONS IN THE EVALUATION OF METMYOGLOBIN REDUCING ACTIVITY IN DARK-CUTTING BEEF - Taylor Price

171 - NIX PRO COLOR SENSOR PROVIDES COMPARABLE COLOR MEASUREMENTS TO HUNTERLAB COLORIMETER - Conrad Schelkopf

172 -A PROPOSED MECHANISM FOR TEXTURE PROPERTY OF WOODY BREAST IN BROILERS - Amelia Welter

173 - CONSUMER SENSORY EVALUATION OF BEEF TOP SIRLOIN CAP STEAKS FROM FOUR USDA QUALITY GRADES - Keayla Harr

174 - EFFECT OF DIFFERENT PHOTOPERIODS ON QUALITY ATTRIBUTES AND OXIDATIVE STABILITY OF BREAST MEAT (M. PECTORALIS MAJOR) FROM BROILERS - Erin Will

176 - EFFECTS OF DRY AND WET AGING ON QUALITY ATTRIBUTES OF USDA CHOICE AND PRIME STRIP LOINS – Alexandria M Cavender

177 - A CLEAN-IN-PLACE TYPE SANITATION METHOD VALIDATION FOR A BENCHTOP MEAT GRINDER - Charley Elizabeth Rayfield

178 - EVALUATION OF THE CHANGES IN COMPOSITION OF PORK CHOPS DURING COOKING - Katelyn Gaffield

179 - COMPARING HEAT SHOCK PROTEINS IN ANGUS AND BRAHMAN CATTLE AND THEIR EFFECT ON TENDERNESS - Briana Hawryluk

181 - EFFECT OF ELECTROLYTE ADMINISTRATION ON CARCASS WEIGHT AND PH DECLINE OF AUSTRALIAN FEEDLOT LAMBS - Megan Eckhardt



KIOSK #1 - #9

MONDAY, JUNE 24 - 9:30-10:30 AM

KIOSK #1

KIOSK #2

KIOSK #3

KIOSK #4

KIOSK #5

KIOSK #6

KIOSK #7

KIOSK #8

KIOSK #9

6- PERCEIVED NORMS INFLUENCE PERCEPTIONS OF RISK AND ATTITUDES FOR FOOD TECHNOLOGIES- Mark LaCour

11- THE EFFECT OF INCREASED PORK HOT CARCASS WEIGHTS ON LOIN QUALITY AND PALATABILITY - Emily A Rice

17 - FUNCTIONAL NEUROIMAGING REVEALS NEURAL PROCESSES UNDERLYING FOOD TECHNOLOGY ATTITUDES AND RISK PERCEPTION - Erin S Beyer

21 -PROFILING THE IMPACT OF VISUAL DEGREE OF DONENESS ON PALATABILITY RATINGS OF BEEF STRIP LOIN STEAKS SERVED TO CONSUMERS OF DIFFERING DEGREE OF DONENESS PREFERENCES - Lauren L Prill

27 - EFFECTS OF PLUM CONCENTRATE, POTATO STARCH, AND RICE STARCH AS A PHOSPHATE REPLACEMENT ON QUALITY AND SENSORY ATTRIBUTES OF WHOLE MUSCLE HAMS - John Kellermeier

28 - EDIBLE COATING AND TEMPERATURE AFFECT MEAT QUALITY OF VACUUM PACKAGED LAMB MEAT - Renata Tieko Nassu

29 - TECHNOLOGICAL PROPERTIES OF BEEF EMULSIONS PREPARED WITH A NOVEL PROCESSED POTATO INGREDIENT (O’BRIEN’S BEST) - Benjamin Mark Bohrer

30 - PROCESSING CHARACTERISTICS AND SENSORY ATTRIBUTES OF BACON MANUFACTURED FROM SEVEN VALUE-ADDED CUTS OF BEEF - Sebastian Chalupa-Krebzdak

31 - EFFECTS OF ENHANCEMENT TECHNIQUES OF BEEF FLANKS ON THE PALATABILITY OF FAJITA MEAT - Kyle Trevor Mahagan



KIOSK #10 - #18


KIOSK #10

KIOSK #11

KIOSK #12

KIOSK #13

KIOSK #14

KIOSK #15

KIOSK #16

KIOSK #17

KIOSK #18

32 - REDUCTION OF FAT CONTENT IN PROCESSED MEAT USING HOT-BONING AND COLD-BATTER MINCING TECHNOLOGY - Morgan Paige Wonderly

33 - THE EFFECT OF SPECIALTY SALTS ON COOKING LOSS, TEXTURE PROPERTIES, AND INSTRUMENTAL COLOR OF BEEF EMULSION MODELING SYSTEMS - Ziyu Y Zhou

34 - THE EFFECT OF BREADFRUIT (ARTOCARPUS ALTILIS) FLOUR ON COLOR OF COMMINUTED BEEF COMPARED WITH OTHER FLOUR SOURCES - Shiqi Huang

35 - EFFECTS OF FINISHING DIET AND PACKAGING ON LONGISSIMUS DORSI COLOR - Morgan Pfeiffer

36 - THE EFFECT OF BRINE TEMPERATURE ON SMOKEHOUSE YIELD, SENSORY CHARACTERISTICS, AND COLOR SCORES OF BACON - Trent Schwartz

37 - SPOILAGE MICROBIOTA OF BEEF THROUGHOUT VARIOUS PHASES OF PROCESSING - Chad Gary Bower

38 - EFFECTS OF ENHANCEMENT TECHNIQUES ON PHYSICAL AND CHEMICAL PROPERTIES OF BEEF FLANKS - Cole Thomas Perkins

39 - IMPACTS OF VARIOUS DRY-AGING METHODS ON MEAT QUALITY AND PALATABILITY ATTRIBUTES OF BEEF LOINS FROM CULL COW - Derico Setyabrata

40 - EFFICACY OF BEEF CRUST FROM DRY-AGED BEEF LOINS AS NOVEL FUNCTIONAL INGREDIENT - Siwen Xue



KIOSK #19 - #27

MONDAY, JUNE 24 - 9:30-10:30 AM

KIOSK #19

KIOSK #20

KIOSK #21

KIOSK #22

KIOSK #23

KIOSK #24

KIOSK #25

KIOSK #26

KIOSK #27

41 - RETAIL DISPLAY LIGHTING AND PACKAGING TYPE MAY INFLUENCE BEEF FLAVOR AND OXIDATIVE STABILITY - Jerrad F Legako

42 - EVALUATION OF PRODUCT QUALITY OF LOW-SALT PORK SAUSAGE USING PRERIGOR PORK HAM - Koo Bok Chin

43 - EFFECT OF ENHANCEMENT ON THREE BEEF MUSCLES WITH PHOSPHATE OR ALTERNATIVE FUNCTIONAL INGREDIENTS ON THE EATING QUALITY OF AUSTRALIAN BEEF - Nick Cade Hardcastle

44 - MODIFIED ATMOSPHERIC PACKAGING AND ANTIOXIDANT ENHANCEMENT IMPROVES REDNESS OF ATYPICAL DARK-CUTTING BEEF - Laura Yoder

45 - OPTIMIZATION /CONCENTRATIONS OF SODIUM LACTATE (NAL), SODIUM ERYTHORBATE (NAE), & SODIUM BICARBONATE (NAB) AP-PLIED TO BEEF TRIMMINGS FOR GROUND BEEF PRODUCTION - Chiheng Wu

46 - EFFECT OF ENHANCEMENT OF TWO BEEF MUSCLES WITH PHOSPHATE OR ALTERNATIVE FUNCTIONAL INGREDIENTS ON THE EATING QUALITY OF US BEEF - Benjamin I Mills

47 - UTILIZATION OF CONVENTIONAL & HIGH OLEIC SOYBEAN OIL OLEOGELS STRUCTURED WITH RICE BRAN WAX TO REPLACE PORK FAT IN MECHANICALLY SEPARATED CHICKEN-BASED BOLOGNA SAUSAGE - Rodrigo Tarté

142 - SUPRANUTRITIONAL SUPPLEMENTATION OF VITAMIN E INFLUENCES THE ABUNDANCE OF ANTIOXIDANT PROTEINS IN POSTMORTEM LONGISSIMUS LUMBORUM FROM HEIFERS - Surendranath P Suman

158 - EVALUATION OF MICROBIAL INDICATORS ON PORK LOINS AFTER APPLICATION OF FOUR DIFFERENT ANTIMICROBIALS - Karla Rodriguez



KIOSK #28 - #37


KIOSK #28

KIOSK #29

KIOSK #30

KIOSK #31

KIOSK #32

KIOSK #33

KIOSK #34

KIOSK #35

KIOSK #36

KIOSK #37

159 - INNOVATION IN INGREDIENT TECHNOLOGY TO ACHIEVE SODIUM REDUCTION IN PROCESSED MEAT PRODUCTS FORMULATION - Songwei Wu

160 – CONTROL OF LISTERIA MONOCYTOGENES OUTGROWTH IN SLICED UNCURED POULTRY DELI MEAT USING VERDAD® OPTI N80- Geetha Kumar Phillips

161 - VALIDATION OF VINEGAR PRODUCTS AS A SOLUTION FOR RAW CHICKEN SHELF LIFE EXTENSION - Sara Lasuer

162 - VALIDATION OF PURAC® FCC 88 TO ACHIEVE LETHALITY OF SALMONELLA SPP. ON PORK - Daniel Unruh

163 - YIELD ENHANCEMENT IN FRESH MARINATED WHOLE CHICKENS USING VERDAD® AVANTA™ Y100 - Garrett Mccoy

164 - VALIDATION OF VERDAD® AVANTA™ Y100 IN MARINADE-INJECTED WHOLE CHICKENS FOR SHELF LIFE EXTENSION - Audrey Boeken

165 - USING A POTATO BY-PRODUCT TO REPLACE PHOSPHATE IN ENHANCED WHOLE-MUSCLE TURKEY BREAST - Abbie L Uhlenkott

168 - MICROBIAL VALIDATION OF DRY AGED BEEF TRIM FOR INCORPORATION INTO PREMIUM GROUND BEEF - Kylie Philipps

175 - EVALUATION AND SAFETY VALIDATION OF DEHYDRATING METHODS FOR GOAT MEAT IN RURAL MALAWI - April Molitor

180 - EFFECTS OF ELECTROSTATIC SPRAY AND NATURAL ANTIOXIDANTS ON CHEMICAL QUALITY OF GRASS-FINISHED BEEF STRIPS STEAKS - Hudson T Thames



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MONDAY, JUNE 24 - 1:30-2:30 PM

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50 - EFFECT OF TEMPERATURE ON OXYMYOGLOBIN AND METMYOGLOBIN DENATURATION PROPERTIES - Thiago Sakomoto Belem

51 - MEAT QUALITY, AROMA PROFILE AND CONSUMER PREFERENCE OF DRY- AGED BEEF - Renata Tieko Nassu

52 - AGING INFLUENCES SHEAR FORCE OF BEEF IN A MUSCLE-SPECIFIC MANNER - Surendranath P Suman

53 - DRY-AGING: HOW FREEZING CAN AFFECT THE YIELD AND THE QUALITY OF BEEF? - Ana Paula Silva Bernardo

54 - COLOR AND LIPID STABILITY OF DRY AGED BEEF DURING RETAIL DISPLAY - Felipe Azevedo Ribeiro

57 - THE IMPACTS OF FEEDING NATURSAFE (AN IMMUNE SUPPORT PRODUCT) ON BEEF QUALITY - Morgan Henriott

58 - EFFECTS OF REPLACING ANTIBIOTICS IN FINISHING CATTLE DIETS WITH PLANT-BASED ADDITIVES ON MEAT QUALITY AND SENSORY ATTRIBUTES - Lydia M Wang

59 - A COMPARISON OF WATER CHILLING AND AIR CHILLING ON POULTRY SHELF LIFE - Toni Lew Duarte

60 - INFLUENCE OF POSTMORTEM AGING AND STORAGE CONDITIONS ON TENDERNESS OF GRAIN AND GRASS FINISHED BISON STRIPLOIN STEAKS - Jessica K Janssen



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61 - EFFECT OF DIFFERENT FAT SOURCES AND VITAMIN E ISOFORMS/ LEVELS ON CARCASS CHARACTERISTICS AND MEAT QUALITY OF PIGS GROWN TO 150KG - Marlee Kelley

62 - DETECTION OF DIFFERENCES IN COOK LOSS AND TENDERNESS OF AGED PORK CHOPS COOKED TO DIFFERING DEGREES OF DONENESS USING SOUS-VIDE - Erin E Bryan

63 - HEAT MITIGATION STRATEGIES FOR FINISHING BEEF CATTLE DURING SUMMER IN SOUTHEASTERN UNITED STATES REDUCES HEAT LOAD & IMPROVES WEIGHT GAIN, BUT DOES NOT INFLUENCE MEAT QUALITY – William M Sims

64 - IMPACT OF TWO LEVELS OF LOW VOLTAGE ELECTRICAL STIMULATION ON BEEF QUALITY - Christina Fehrman

65 - CHARACTERIZATION OF CAECAL MICROBIOTA IN BROILERS THAT DIFFER IN GENETIC STRAIN, NUTRITION, AND DEVELOPMENT OF WOODY BREAST - Xue Zhang

67 - IMPACT OF REFRIGERATED STORAGE TIME ON THE INSTRUMENTAL QUALITY TRAITS AND DISSIPATION OF WOODY BROILER BREAST MEAT - M Wes Schilling

68 - POST-EXSANGUINATION VASCULAR RINSING OF MARKET HOGS AND CULL DAIRY COWS ON MEAT QUALITY - Subash Chander Kethavath

70- LIPID OXIDATION AND COLOR STABILITY OF SPICED AND UNSPICED PORK SAUSAGE WITH A NOVEL ANTIOXIDANT MIXTURE OF ROSEMARY EXTRACT AND PHOSPHOLIPASE A2 - James Whalin

71- THE IMPACT OF SELECTION USING RESIDUAL AVERAGE DAILY GAIN AND MARBLING EPDS ON GROWTH PERFORMANCE AND CARCASS TRAITS IN ANGUS STEERS - Taylor R Krause



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72 - IMPACTS OF ANATOMICAL LOCATION ON POSTMORTEM COLOR OF PORK LONGISSIMUS MUSCLE - Dishnu Sajeev

73 - INFLUENCE OF COOK METHOD AND DEGREE OF DONENESS ON BEEF FLAVOR ATTRIBUTES IN ROUND STEAKS - Paige N. Smith

74 - FLUCTUATIONS IN THE MICROBIAL COMMUNITY AND THE VOLATILE ORGANIC ACIDS CREATED DURING AEROBIC STORAGE OF GROUND BEEF – Jennifer Rose Levey

75 - SENSORY DESCRIPTIVE ATTRIBUTES OF GRASS AND GRAIN-FED AUSTRALIAN BEEF LONGISSIMUS LUMBORUM AFTER EXTENDED WET-AGING PERIODS - Danielle Evers

77 - EFFECTS OF PYRUVIC ACID, SUCCINIC ACID, AND OREGANO ESSENTIAL OIL ON SALMONELLA, NATURAL MICROFLORA, AND QUALITY OF RAW GROUND CHICKEN - Anuj Purohit

78 - EFFECTS OF DIVERGENTLY SELECTED BROILER LINES FOR MEAT COLOR ON PSEUDOMONAS GROWTH UNDER SIMULATED RETAIL DISPLAY - Famous Lue Yang

79 - QUALITY DIFFERENCES IN WOODEN BREAST MEAT MARINATED WITH COMMERCIAL INGREDIENTS - Tessa R Jarvis

80- EFFECTS OF EXTENDED AGING ON THE FLAVOR CHARACTERISTICS OF GRASS AND GRAIN FED AUSTRALIAN BEEF LONGISSIMUS THORACIS - Andrea Garmyn

81 - INFLUENCE OF ZINC AND RACTOPAMINE HYDROCHLORIDE SUPPLEMENTATION ON BEEF CARCASS CHARACTERISTICS AND QUALITY ATTRIBUTES OF AGED RIBEYE STEAKS - Matthew D Schulte



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82 - TENDERNESS AND JUICINESS OF BEEF STEAKS FROM VARYING HOT CARCASS WEIGHTS - Michaella Fevold

83 - CONTRIBUTION OF PROTEIN DEGRADATION AND SARCOMERE LENGTH TO AGED PORK LOIN WARNER-BRATZLER SHEAR FORCE - Logan G Johnson

84 - CHARACTERIZATION OF CARCASS COLOR DIFFERENCES BETWEEN HEN (SMALL BIRDS) AND MEAT-TYPE (LARGE BIRDS) PHEASANT LINES ASSOCIATED WITH FREEZING - Ko Eun Hwang

86 - UTILIZING MICROBIOME AND BIOINFORMATIC TOOLS TO REDUCE FOOD WASTE IN POULTRY - Aeriel D Belk

88 - BEEF FLAVOR EVALUATION ON TOP LOIN STEAKS, SIRLOIN STEAKS, CHUCK ROASTS, AND 80/20 GROUND BEEF OVER THE RETAIL CASE - Cassandra Pena

89 - NATIONAL RETAIL BENCHMARKING FOR PORK 2018 - Clayton Roland

90- IMPACT OF PACKAGING AND MUSCLE TYPE ON BEEF FLAVOR DEVELOPMENT - Kelly Rose Vierck

112- EVALUATION OF BEEF STEAK EXUDATE DIFFERING IN QUALITY GRADE AND POST-MORTEM AGING TIME - Kayley Wall

139 - RACTOPAMINE-INDUCED CHANGES IN THE MITOCHONDRIAL PROTEOME OF POSTMORTEM BEEF LONGISSIMUS LUMBORUM - Chaoyu Zhai



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1 - PREDICTING EARLY STAGES OF BEEF RESPIRATORY DISEASE USING THERMAL IMAGING TECHNOLOGY - Jacob Frandrup

2 - EVALUATION OF BEEF CATTLE TEMPERAMENT ATTRIBUTES USING INFRARED THERMOGRAPHY TECHNOLOGY – William P Ogdahl

3- CONSUMER PERCEPTION TOWARDS THE ENHANCED COLOR OF ATYPICAL DARK-CUTTING BEEF BY NITRITE-EMBEDDED PACKAGING - Cheyenne Edmundson

4 - THE EFFECT OF COOKING METHOD AND COOKED COLOR ON CONSUMER ACCEPTABILITY OF BONELESS PORK CHOPS – Lauren T Honegger

5 - INFOGRAPHICS INFLUENCE ATTITUDES AND RISK PERCEPTIONS FOR FOOD TECHNOLOGIES - Mark LaCour

7- INVESTIGATION OF BEEF BRISKET PALATABILITY FROM THREE USDA QUALITY GRADES – William Thomas Fletcher

8 - SENSORY AND VISUAL EVALUATION OF SIX DIFFERENT BEEF SHANK CUTS FROM ASIAN CONSUMERS - Wan Jun Wu

9 - EVALUATION OF BEEF TOP SIRLOIN STEAKS OF FOUR QUALITY GRADES COOKED TO THREE DEGREES OF DONENESS - Brittany Olson

10 - THE EFFECT OF INCREASED PORK HOT CARCASS WEIGHTS AND VARYING CHOP THICKNESSES ON CONSUMER VISUAL APPEARANCE AND PURCHASE INTENT RATINGS OF TOP LOIN CHOPS - Emily A Rice



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12- EVALUATION OF CONSUMER PREFERENCES AND VOLATILE COMPOUNDS OF BEEF STRIP LOIN STEAKS DIFFERING BY QUALITY GRADE, POSTMORTEM AGING, AND DEGREE OF DONENESS – Dylan H Tucker

13- THE EFFECT OF GRAIN AND GRASS FED BEEF AND CHICKEN BREAST CONSUMPTION ON THE FUNCTIONAL CONNECTIVITY IN THE BRAIN USING RESTING STATE FUNCTIONAL MAGNETIC RESONANCE IMAGING - Erin S Beyer

14- EFFECTS OF REPLACING SUPPLEMENTAL SUCROSE WITH BEEF DURING MID TO LATE GESTATION ON MATERNAL HEALTH AND FETAL DEVELOPMENT USING A SOW BIOMEDICAL MODEL - Megan A Nelson

15- ESTIMATION OF RELATIONSHIPS BETWEEN DEMOGRAPHIC CHARACTERISTICS AND CONSUMERS’ WILLINGNESS TO PAY FOR BEEF - Andrea J Garmyn

16- EFFECTS OF ENHANCEMENT WITH PHOSPHATE OR SODIUM BICARBONATE ON THE EATING QUALITY OF FIVE BEEF MUSCLES PREPARED AS FAJITA MEAT - Clay Bendele

18- EFFECTS OF DRY HEAT COOKERY METHOD AND QUALITY GRADE ON THE PALATABILITY OF BEEF STRIP LOIN STEAKS - Cesar A Sepulveda

19- CHEF AND CONSUMER EVALUATION OF THE DEGREE OF DONENESS OF BEEF STROP LOIN STEAKS COOKED TO SIX ENDPOINT TEMPERATURES - Lauren L Prill

20- APPLICATION OF EYE TRACKING EQUIPTMENT TO UNDERSTAND CONSUMER PERCEPTION OF BEEF COLOR AND MARBLING - Hillary Martinez

119- LISTERIA MONOCYTOGENES CONTROL USING CLEAN-LABEL INGREDIENTS - Eelco Heintz



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120 - EFFICIENCY OF COMMERCIAL BACTERIOPHAGES ON STEC O157:H7 POPULATIONS IN BEEF KEPT UNDER VACUUM AND AEROBIC CONDITIONS. - Madison J Lukov

121 - HEAT RESISTANCE IN ESCHERICHIA COLI AND ITS IMPLICATIONS ON GROUND BEEF COOKING RECOMMENDATIONS IN CANADA- Xianqin Yang

122- DOES TREATING BEEF SUBPRIMALS WITH UV-LIGHT REDUCE PATHOGENS AND IMPACT QUALITY? - Ciarra J. Gawlik

123- FATE OF SALMONELLA SSP., LISTERIA MONOCYTOGENES, AND CAMPYLOBACTER SSP., DURING FERMENTATION AND DRYING OF DUCK SALAMI - Samuel Watson

124- ANTIMICROBIAL INTERVENTIONS TO REDUCE SHIGA TOXIN-PRODUCING ESCHERICHIA COLI (STEC) SURROGATE POPULATIONS ON BEEF STRIPLOINS INTENDED FOR BLADE TENDERIZATION - Chevise Latoya Thomas

125- EFFECT OF ORGANIC ACID APPLICATIONS ON ORGANOLEPTIC PROPERTIES OF GROUND PORK. - David Vargas

126- ANTIMICROBIAL RESISTANCE IN RETAIL GROUND BEEF WITH AND WITHOUT A “RAISED WITHOUT ANTIBIOTICS” CLAIM – John W Schmidt

127- SURVIVAL OF ACID RESISTANT SHIGA TOXIN-PRODUCING ESCHERICHIA COLI TO ORGANIC AND INORGANIC ACIDS - Karla Michelle Villatoro

128- EFFECTS OF BACTERIOPHAGE, ULTRAVIOLET LIGHT, AND ORGANIC ACID APPLICATIONS ON STEC O157:H7 AND THE “BIG SIX” IN BEEF PACKAGED UNDER VACUUM AND AEROBIC CONDITIONS – Erica L Shebs



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129- VALIDATION OF A RESTRUCTURED BEEF JERKY PRODUCT AND PROCESS TO REDUCE PATHOGEN LOADS AND IMPROVE SHELF STABILITY IN ETHIOPIA - Jessica Brown

130- EFFICIENY OF PHAGE INTERVENTION AGAINST SALMONELLA IN MEAT AND POULTRY PROCESSING - Bert De Vegt

131- DEPLETION AND BIOACCUMULATION OF RACTOPAMINE HYDROCHLORIDE (RH) IN THE GASTROINTESTINAL TRACT OF BOVINE - Haley Elizabeth Davis

132- EFFECT OF THE MS BACTERIOPHAGE ON STEC O157:H7 POPULATIONS IN BEEF - Skye Laidler

133- THE EFFICACY OF LACTIC ACID IMMERSION AS AN ANTIMICROBIAL INTERVENTION IN BEEF SUB-PRIMAL FABRICATION - Diego Eduardo Casas

134- EFFECTS OF DRYING, LACTIC ACID, AND AN ANTIMICROBIAL MARINADE ON THE SURVIVAL OF GENERIC ESCHERICHIA COLI ON BILTONG - Hannah LeClair

135- CHARACTERIZATION OF FECAL SHIGA TOXIN-PRODUCING ESCHERICHIA COLI FROM POST-WEANING CATTLE - Frederick Yang

136- ANTI-SALMONELLA EFFECTS OF PYRUVIC AND SUCCINIC ACID IN COMBINATION WITH OREGANO ESSENTIAL OIL - Anuj Purohit

137- TRANSLOCATION OF ORALLY INOCULATED SALMONELLA FOLLOWING MILD IMMUNOSUPPRESSION IN DAIRY CALVES AND THE PRESENCE OF THE SALMONELLA IN GROUND BEEF SAMPLES- Shannon Wilkerson



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48 - IMPACT OF MYOGLOBIN OXYGENATION STATE AT FREEZING ON COLOR STABILITY OF FROZEN BEEF - Morgan Henriott

55 - RELATIONSHIP BETWEEN RELATIVE HUMIDITY AND MOISTURE LOSS IN DRY AGED BEEF - Felipe Azevedo Ribeiro

56 - CORRELATION AMONG GROUND BEEF LIPID CONTENT, COLOR, AND LIPID OXIDATION OVER A 7-DAY SIMULATED RETAIL DISPLAY PERIOD - Lydia M Wang

66 - QUANTITATIVE PROTEOMIC CHARACTERIZATION ASSOCIATED WITH WOODY BREAST MEAT FROM BROILERS FED A STANDARD OR AN AMINO ACID-REDUCED DIET - Xue Zhang

69 - IMPACT OF WOODY BREAST SEVERITY ON THE SENSORY PROPERTIES AND ACCEPTABILITY OF CHICKEN PRODUCTS – M Wes Schilling

76 - INFLUENCE OF BEEF PRODUCTION SYSTEM TECHNOLOGY ON CALPAIN-1 AUTOLYSIS AND TROPONIN-T DEGRADATION – Logan G Johnson

87 - INFLUENCE OF POST-HARVEST CIRCULATORY RINSE ON TENDERNESS AND OBJECTIVE COLOR OF COW STRIPLOIN STEAKS - Lydia Margaret Hite

91 - INSTRUMENTAL TEXTURE ANALYSIS OF POULTRY DELI LOAVES PREPARED WITH BROILER BREAST FILLETS EXHIBITING WOODY BREAST CHARACTERISTICS - Juan P Caldas-Cueva

92 - EFFECT OF DIET ON BLOOM TIME OF BEEF - Kizkitza Insausti



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93 - FUNCTIONAL/PHYSICOCHEMICAL PROPERTIES AND OXIDATIVE STABILITY OF GROUND MEAT FROM BROILERS EXPOSED TO DIFFERENT PHOTOPERIODS - Junyoung Park

94 - RELATIONSHIPS BETWEEN LOIN COLOR, CUT THICKNESS, COOKING METHOD, WATER-HOLDING CAPACITY AND TENDERNESS FOR PORK COOKED TO 62.8°C - Hannah Lynne Laird

95- SORTING BEEF SUBPRIMALS BY RIBEYE SIZE AT THE PACKER LEVEL TO MAXIMIZE UTILITY AND PRODUCT UNIFORMITY IN FOODSERVICE AND RETAIL SECTORS - Chandler Steele

96 - EFFECT OF DIFFERENT ANTIMICROBIAL APPLICATIONS ON COLOR STABILITY OF GROUND PORK - Hector David Garnica

97 - RELATIONSHIP BETWEEN CARCASS WEIGHT, MUSCLE, FAT, AND PREDICTED LEAN YIELD FOR COMMERCIAL PIGS IN ONTARIO – Robson S Barducci

98 - EVALUATION OF VARIABILITY OF INSTRUMENTS USED IN PORK LOIN QUALITY ASSESSMENTS - Kayla Barkley

99 - STATISTICAL ANALYSIS OF GC/MS DATA FROM BEEF STEAKS COOKED WITH DIFFERENT GRILL TEMPS & STEAK THICKNESSES CONTAINING MISSING VALUES, LACKING NORMAL DISTRIBUTIONS, OR UNEQUAL VARIANCE - Chris R Kerth

100 - INFLUENCE OF UTILIZING BREAST MEAT AFFLICTED WITH WOODY BREAST MYOPATHY ON SAUSAGE TEXTURAL PROPERTIES - Macc Rigdon

101 - THE USE OF BIOELECTRICAL IMPEDANCE TO ASSESS SHELF-LIFE OF BEEF LONGISSIMUS DORSI - Francisco Najar





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102 - THE INFLUENCE OF MITOCHONDRIA ENZYME ACTIVITY ON BEEF TENDERNESS - David Dang

103 - INVESTIGATING THE ETIOLOGY OF INCREASED INCIDENCE OF SOUR KNUCKLES IN COMMERCIAL BEEF PROCESSING FACILITIES - Tyler Thompson

104 - THE EFFECTS OF SIRE LINE, SLAUGHTER WEIGHT, AND GENDER ON PORK QUALITY AND YIELD CHARACTERISTICS - Edward Robert Moore

105 - THE EFFECT OF MODIFIED ATMOSPHERIC PACKAGING ON BEEF COLOR SENSORY CHARACTERISTICS OF DIFFERENT MUSCLE PH CATEGORIES - Andrew Cassens

106 - COMPARISON OF FATTY ACID CONTENT BETWEEN NEW ZEALAND GRASS-FED AND AMERICAN GRAIN-FED BEEF STRIP LOINS VARYING IN MARBLING LEVEL - Loni Woolley Lucherk

107 - IMPACT OF SAMPLING AND STORAGE TECHNIQUES ON BEEF MUSCLE MEASUREMENTS DURING AGING – Kasey Carlin

108 - TIME AND TEMPERATURE KINETICS FOR THE DEVELOPMENT OF VOLATILE AND NON-VOLATILE FLAVOR COMPOUNDS IN STEAKS - Kayley Wall

109 - CORRELATION OF COMPUTER VISION SYSTEM DATA WITH TRADITIONAL METHODS OF EVALUATING PORK COLOR AND MARBLING ON THE VENTRAL SIDE OF THE WHOLE LOIN AND ON INDIVIDUAL LOIN CHOPS - Jeng-Hung Liu

110 - METABOLOMIC PREDICTORS FOR FLAVOR POTENTIAL OF BEEF STEAKS DIFFERING IN QUALITY GRADE, AGING TIME, AND DEGREE OF DONENESSS - Zena M Hicks

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111 - EFFECTS OF BREED TYPE, RESIDUAL FEED INTAKE AND POST-MORTEM AGING ON PHYSIO-CHEMICAL PROPERTIES OF TRICEPS BRACHII MUSCLE AND THEIR RELATIONSHIPS WITH BEEF TOUGHNESS- Esther Oluwatobiloba Ijiwade

113 - EVALUATING PIG PERFORMANCE, CARCASS MERIT AND PROCESSED PORK QUALITY WHEN CHESTNUTS AND ACORNS ARE FED TO DUROC-INFLUENCED PIG GENETICS DURING LATE FINISHING - Katelyn Sue Burdick

114 - CHARACTERIZING PORK QUALITY OF CARCASSES WITH AN AVERAGE WEIGHT OF 119 KG - Hannah Price

115 - VOLATILE COMPOUNDS OF LAMB LONGISSIMUS AND SEMI-MEMBRANOSUS FROM AUSTRALIA, NEW ZEALAND, AND THE UNITED STATES - Jillian Taylor Milopoulos

116 - EVALUATING DIETARY INCLUSION OF HIGH OLEIC SOYBEAN MEAL AND OIL ON BROILER PERFORMANCE AND LIPID QUALITY - Jenna Slaughter

118 - EFFECTS OF DRY HEAT COOKING METHOD AND QUALITY GRADE ON THE COMPOSITION AND OBJECTIVE TENDERNESS AND JUICINESS OF BEEF STRIP LOIN STEAKS – Hope R Hall

141 - ENDPOINT TEMPERATURE INFLUENCES SARCOPLASMIC PROTEOME PROFILE OF COOKED BEEF LONGISSIMUS LUMBORUM - Surendranath P Suman

150 - CHARACTERIZATION OF THE COFACTORS INVOLVED IN NON-ENZYMATIC METMYOGLOBIN REDUCTION IN-VITRO - Morgan Denzer

182 - IMPACTS OF CHILLING DURATION ON MARBLING SCORE, SHRINKAGE, AND LEAN COLOR IN BEEF CARCASSES - Caitlyn Haines

KIOSK #28 - #36

2019

AUGUST 2-7, 2020RMC and ICoMST

Disney Coronado Springs Resort in Lake Buena Vista, Florida, USA

JUNE 13-18, 2021Reno, Nevada

JUNE 12-15, 2022Des Moines, Iowa

JUNE 25-28, 2023Rochester, Minnesota

Please see the RMC mobile App or the daily schedule of events for room information, session details and a list of speakers.

www.meatscience.org/rmc

center - meat science

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