General Info
June 18-22, 2006
University of Illinois, Champaign-Urbana
Illinois, United States of America
Mark your calendar now for June 18-21, 2006 when the University of Illinois and the
American Meat Science association host the 59th Reciprocal Meat Conference.
Five half-day symposia sessions dealing with current research topics in meat processing, food safety, ingredients and animal growth and development.
Eight or more reciprocation sessions – breakout groups on focused current topics with plenty of room for all to discuss the latest trends, compare research findings and probe unsolved questions.
Oral abstract sessions (new in 2006) giving researchers the chance to deliver talks on brand-new unpublished research fi ndings. Hear it for the fi rst time at RMC ‘06.
Over 75 research posters covering the details of current research from institutions across the country. Discussion sessions will enable in-depth exchange between conference participants.
For Students
Taste of RMC – a highly interactive product development education program and competition will feature teams of students preparing new products and marketing plans. Top industry research and development professionals will relate their own experiences as they work directly with the students.
The Undergraduate Quiz Bowl features university teams going head-to-head in a contest of knowledge and wits.
A Career Fair brings some of the industry´s largest employers face-to-face with top meat science students.
The annual Student Breakfast opens the conference, allowing students to meet professional members of the association and become more acquainted with AMSA.
Networking Events
• Golf tournament
• Opening reception
• Family picnic
• Awards banquet
• Softball tournament
Special Topics
Pre- and post-conference symposia and workshops are being planned, including a Meat Judging Coaches´ Clinic and the annual Pork Quality Symposium.
RMC Technical Program
All program topics subject to change. Speaker names will be added as confirmed.
Monday, June 19
Opening General Session
• AMSA Awards: Undergraduate Scholastic Achievement Award (Sponsored by the AMSA Educational Foundation) - Graduate Student Research Poster Competition Results (Sponsored by Tyson Foods).
• Welcome: Robert Easter, Dean, College of Agicultural, Consumer and Environmental Sciences, UIUC
• Keynote Speaker: Orion Samuelson, WGN Radio Farm Broadcaster
International Award Lecture
• Perspectives in International Service
Norman G. Marriott
Concurrent General Sessions
Control of Salmonella in Meat and Poultry
• Overview of Salmonella and its Impact on Public Health
o Fred Angulo (National Center for Infectious Diseases, Centers for Disease Control - Atlanta, GA)
• Prevalence & Control of Salmonella: US and International Efforts with Poultry
o Stan Bailey (USDA, ARS, Bacterial Epidemiology and Antimicrobial Resistance Research Unit - Athens, GA)
• Performance Standards for Meat and Poultry: Present and Future
o Dan Engeljohn (USDA, FSIS, Policy Analysis & Formulation - Washington, DC)
• Salmonella Interventions for Swine
o Jim McKean (Iowa State University College of Veterinary Medicine - Ames, IA)
• Salmonella Interventions for Beef
o John Sofos (Colorado State University Department of Animal Science - Fort Collins, CO)
• Multi-Drug Resistance
o Mindy Brashears (Texas Tech University International Center for Food Industy Excellence - Lubbock, TX)
Meat Biotechnology - Applications in Pork Quality
• The Swine Genome Sequencing Project
o Jonathan Beever (University of Illinois Institute for Genomic Biology - Urbana, IL)
• Current Genetic Tools for Meat Quality Improvement
o Archie Clutter (Monsanto Corporation - Chesterfield, MO)
• Muscle Targeted Growth Promotants
o Deana Hancock (Elanco Animal Health - Greenfield, IN)
• Management Practices and Meat Quality
o Michael Ellis (University of Illinois Department of Animal Science - Urbana, IL)
• Processor Perspectives on Current and Future Trends in Meat Quality
o Doug Sutton (Smithfield Packing Company - Smithfield, VA)
Tuesday, June 20
Reciprocation Sessions
• Emerging disease/food defense
• Process meat pathogens/risk based analysis
• Dietary modification to improve quality – pork and beef
• Animal handling/stunning technologies
• Natural ingredients for cured and smoked meats
• Professional development for young scientists
o Financial Planning for the New Graduate
o Working with the Media - Getting Your Point Across
Oral Abstract & Poster Sessions
Over 100 posters and short oral presentations are anticipated in all areas of meat science from food safety to meat quality.
Wednesday, June 21
Concurrent General Sessions
Quality Assessment Determination
• Quality Assessment Instrumentation for the Pork Industry
o Eric Berg (University of Missouri Department of Animal Science - Columbia, MO)
• Implementation of Video Image Analysis Technology for Beef Grading Augmentation
o Speaker to be determined
• ASTM F10 Committee on Livestock, Meat and Poultry Electronic Evaluation Systems
o Len Huskey (Swift & Company - Greeley, CO)
• USDA Approval of Beef Grading Augmentation Systems
o Marty O''Connor (USDA AMS Standardization Branch - Washington, DC)
• Branded Beef for White Table Cloth Restaurants
o Andrew Younts (Shula''s Steak Houses - Miami Lakes, FL)
‘Meating´ Consumer Needs: Product Development, Processing and Packaging
Speakers for this session are currently being invited
• Meeting Consumer Needs, Past, Present and Future
• NCBA National Meat Case Study
• Meeting Consumer Needs through R&D
• Meeting Consumer needs through Processing
• The Role of the Ingredient Supplier in meeting Consumer needs
• GRAS Approval by FDA of carbon monoxide for MAP
• Commercial Application of CO for fresh meat
• New Developments in Fresh Meat Packaging, Future research needs