2015 AMSA Reciprocal Meat Conference: Recorded Program

June 14-17, 2015

AMSA 68^th RMC — Reaching Tomorrow’s Meat Consumers

Lincoln, NE

Recorded Program

Monday, June 15, 2015

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8:00 AM-9:30 AM

Keynote - How to Market to People Not Like You- Kelly McDonald

10:30 AM-12:30 PM

Concurrent Session I -Implications of Growing Social Interest in How Meat is Produced in the U.S.

Concurrent Session II - Novel Beef Flavor Research

Concurrent Session III- Muscle Biology

2:30 PM-4:30 PM

Concurrent Session IV- Processors Challenges in Addressing New Market/Consumer Demands

Concurrent Session V- Pork Quality

Concurrent Session VI- Antimicrobial Resistance in Livestock Production

Tuesday, June 16, 2015

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9:00 AM-10:00 AM

Beef Cattle Mobility: Scoring Methodology, Data Collection, and Other Considerations

Concurrent Session VIII: Part I- Sustainability Defined: Meat Science and Industry Perspectives

Intramuscular Variation in Fresh Ham Muscle Color Affecting Consumer Acceptance of Cured Ham Color

Making Your Story Digestible

Policies and Politics of Farm Animal Care

Pre- and Post-harvest Factors Affecting Lamb Meat Quality

Salmonella in Lymph Nodes – Can Current Knowledge and Ongoing Research Inform Effective Management/Policy Decisions?

Shared Trends Between Pet and Human Foods (from a Pet Food Perspective): Technical Challenges and Sustainability

Student Session- Media Darling or Media Dunce?

Using Technology when Teaching to Small Groups

Variety Meats 101

9:00 AM-11:00 AM

Food Transparency

Marketing Claims and Meat Labeling

10:30 AM-11:30 AM

Beef Cattle Mobility: Scoring Methodology, Data Collection, and Other Considerations

Chairman Selected Oral Abstracts Part 1

Chilling Effects on Pork Carcasses and Meat Quality

Concurrent Session VIII: Part II- Sustainability: Addressing Food Waste: A Priority for Science and Industry

Creating a Successful Distance Course

Food Safety & Shelf-Life of Processed Meat: “The Times They Are A-Changing”

Food Safety Assessments- Changes Are Around The Corner

Making Your Story Digestible

National Pork Board Color and Marbling Standards Presenation and Discussion

Raising Claims and the New Customer

USDA, FSIS Appendix A (Lethality)

12:30 PM-1:30 PM

Animal Welfare- What does it Encompass- Career Path

Appendix B (Chilling) and Alternatives

Bison- Looking from the Rail back to the Ranch

Developing Countries- How U.S. Red Meat is Perceived in Other Countries

Impacts and Potential Impacts of the New Poultry Inspection System

Meat in the Diet- Science of Meat

Meat/Beef Flavor- Sensory Evaluation of Processed Meats

Mobility Scoring- Ability and Willingness to Move in Swine

Processor- Centric Phosphate 201

Raw Beef Trimmings Specifications- Packers/Processor Interface

Student Session- Using Microsoft Excel for Data Management and Analysis

Variety Meats 101

ePoster Competition Winners

1:00 PM-3:00 PM

Pet Food Extrusion

2:00 PM-3:00 PM

Alternatives in Retail Display Lighting

An Update on Non-0157 Shiga Toxin-Producing E. coli (STEC) in the Beef Chain

Application of Ultra Sound for Improving Carcass Merit in Purebred Cattle

Chairman Selected Oral Abstracts Part 2

Dietary Guidelines Update

Handling Large Data Sets

Heat Stress in Pigs- What are the Effects on Muscle Metabolism and Pork Quality?

Myoglobin: An Update on Redox Biochemistry, Applied Aspects, and Novel Analytical Tools

Shared Trends Between Pet and Human Foods (from a Pet Food Perspective): Technical Challenges and Sustainability

Variety Meats Taste and See Session

2:00 PM-4:00 PM

Food Transparency

Marketing Claims and Meat Labeling

3:30 PM-4:30 PM

A Primer to Multivariate Analysis of Meat Sensory Data

Processor- Centric Phosphate 201

Production Enhancing Technologies to Feed the World

Science Communications: How to Reach the Lay Audience in a Compelling Way

Student Session- Media Darling or Media Dunce?

Ultrasound Predication of Composition and Quality in Swine

Update on Bacteria Phages in Live Beef Cattle and Ready-to-Eat-Meats

Variety Meats Taste and See Session

Wednesday, June 17, 2015

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8:00 AM-9:00 AM

Keynote Presentation

10:00 AM-12:00 PM

Concurrent Session VII- Diet and Health

Hot Topics Session