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AMSA Enews 7/2/15 NEWSLETTER The official publication of the American Meat Science Association July 2, 2015 Volume 52e Number 247 This week’s issue of AMSA eNews features AMSA Membership Information: AMSA Office Closed for the 4th of July Moody and Cross Mentor Recognition Presented at the 68th RMC AMSA Past President Named the New Monfort Endowed Chair in Meat Science at Colorado State University AMSA Members Featured in National Provisioner and Independent Processor Upcoming AMSA Educational Webinars Announced To update your Junior Researcher Task Force - Application deadline: July AMSA membership 15th! information please click House Subcommittee Approves FY 2016 Agriculture here: Appropriations Bill USDA Seeking Nomination for Members to the NAREEE AMSA's Sustaining Advisory Board Partners New jobs Posted on the AMSA Career Center Diamond Sustaining Be sure to follow AMSA on Twitter, like us on Facebook and check Partner: the Website daily to stay up to date on important AMSA Cargill information! Elanco Animal Health Platinum Sustaining AMSA Office Closed for the 4th of July Partner: Smithfield Foods The AMSA office will be closed on Friday, July 3 in celebration of the Tyson Foods, Inc. 4th of July and will re-open on Monday, July 6th. Have a safe and Zoetis happy 4th! Gold Sustaining Partners: Moody and Cross Mentor Recognition Hormel Foods, Inc. AMSA is honored to announce the establishment of the Dr. William Kemin Food G. Moody and the Dr. H. Russell Cross Mentor Recognition Funds. Technologies Both mentorships were recognized during the awards banquet at Merck Animal Health the AMSA 68th RMC on Tuesday, June 16. National Pork Board As a professor and Silver Sustaining mentor to so many Partners: people for over 35 ADM years at the ConAgra Foods University of Corbion Purac Kentucky, Dr. William DuPont Nutrition & Moody has not only Health been a model Hawkins Food mentor, he also Ingredients Group created many future Iowa State University mentors to further Kraft Foods Inc./Oscar add to the legacy of Mayer the University of JBS, USA Kentucky, the American Meat Science Association, and the Johnsonville Sausage profession of meat science. Beyond Bill’s efforts in the classroom Company and laboratory at UK, he has served many professional societies in Sealed Air's Cryovac® many capacities, culminating as President of the American Meat brand Science Association. Further, Bill constantly has served the industry Texas Tech University so closely associated to his home in Kentucky and the country ham International Center for industry, as a valued advisor and confidant. His enthusiasm, Food Industry integrity, devotion, compassion and dedication underscore great Excellence character in a man who has nurtured the success of others in industry and life. Bronze Sustaining Partners: Dr. H. Russell Cross Certified Angus Beef has more than 40 Colorado State University years of Center for Meat Safety management and Quality experience, holding ICL Food Specialties numerous positions IEH Laboratories & in government, Consulting Group academia, and the Kerry Ingredients private sector. Dr. Land O'Frost Inc. Cross currently holds Maple Leaf Foods the position of Oklahoma State Professor & Head in University the Department of Perdue Foods Animal Science at Texas A&M University. He most recently served Seaboard Foods as Executive Vice President for Operations and Chief of Staff to USDA, AMS, Livestock, President Elsa Murano. Additionally, Dr. Cross was founder and Poultry and Seed Executive Director of both the Texas A&M Institute of Food Science Program and Engineering, and the International HACCP Alliance. He has U.S. Meat Export received numerous awards and professional recognition and was Federation inducted into the Meat Industry Hall of Fame in 2009. His foresight, leadership, and mentorship of countless students and peers have influenced the vision and advancement of the meat industry. The American Meat Science Association mentor recognition program gives members a unique avenue to recognize the professional mentors or colleagues who have influenced their careers. The To make a donation to program allows such members to make a contribution for special the AMSA Educational activities in the name of the honored person. Foundation please click below! For more information on the AMSA Foundation or to contribute click here! AMSA Educational Foundation General Fund - used in the area AMSA Past President Named New Monfort of greatest need Endowed Chair in Meat Science at Colorado State AMSA Meat Judging University Fund AMSA is excited to announce that Dr. Mentor Recognition Keith Belk, AMSA member and past Funds, click here to president, was recently named the new donate today! Ken and Myra Monfort Endowed Chair in Meat Science at Colorado State University Melvin "Hunter" (CSU). The announcement was made in Hunt (supports conjunction with the AMSA 68th student travel to Reciprocal Meat Conference at a special international breakfast ceremony in Lincoln, NE on meetings) June 17th. Robert G. Kauffman During his tenure at CSU, Dr. Belk has (support meat proven to be a prolific author with over science student 187 refereed scientific publications. His development) research program is internationally William Moody recognized, having generated over $17 (supports meat million in grant and extramural support, and resulted in over 440 science addresses, guest lectures or professional presentations around the students) world. Dr. Belk served as AMSA President from 2009-2010 and was Robert Rust the recipient of the AMSA Achievement Award in 1998 and AMSA (supports meat Signal Service Award in addition to being named an AMSA Fellow in science 2013. students) H. Russell Cross Dr. Belk has distinguished himself as a leading authority on red (supports meat meat safety and quality, live animal development and international judging and trade, while serving as a leader in AMSA and the meat industry. student “We are very proud to appoint Dr. Belk as the new Monfort Chair in activities) meat science at CSU. His distinguished career is very fitting to Robert Cassens continue the tradition established by Dr. Gary Smith,” stated Dr. (support PhD Kevin Pond, Head of the Department of Animal Sciences at students) Colorado State University. C. Boyd Ramsey Dr. Belk is the second person to be named Monfort Chair at CSU. (supports Dr. Gary Smith, the first Monfort Chair in Meat Science (1990- undergraduate 2010) expressed complete faith in the work of Dr. Belk and the students) future of the program with Dr. Belk at the helm. ”It is a difficult Jimmy Wise task to follow in Dr. Smith’s shoes, but we will do our best to (support meat confirm his trust,” stated Belk as he addressed the attendees and judging activities) thanked them for their support. Click here to read the full release. F. C. Parrish (support will endow AMSA AMSA Members Featured in National Provisioner student and Independent Processor activities) Dell Allen Meat Science Review: Enhancing the beef round for retail (supports meat display judging) John Forrest Featuring AMSA members Drs. Shannon Cruzen, Kyle Grubbs, (supports AMSA Yuan Brad Kim, Steven Lonergan and Elisabeth Huff- programs) Lonergan Dale Huffman (supports Appearance of retail beef cuts is a major influencer of consumer AMSA programs) purchasing decisions. High oxygen modified atmosphere packaging Robert Bray (HiOx-MAP) is a tool that can be used to improve bright red color; (supports R.C. however, prolonged storage in this type of packaging may lead to Pollock Award) increased oxidation, discoloration, undesirable flavor and potential Vern Cahill loss of tenderness. (supports R.C. Addition of calcium may be one way to increase tenderness because Pollock Award) calcium activates calpain enzymes in the muscle that degrade C. Ann structural proteins. Early experiments in this area used calcium Hollingsworth chloride, which unfortunately led to meat discoloration. One (supports alternative is the use of calcium lactate along with another student antioxidant such as phosphate. The combination of calcium lactate scholarships) plus sodium phosphate could potentially reduce the oxidative Donald Kinsman effects of HiOx-MAP and improve color stability while concurrently (supports increasing tenderness. student international We decided to test this hypothesis in low-value beef cuts from the program) round in order to determine whether calcium lactate enhancement Roger Mandigo could be a way to add market appeal. We used semitendinosus (supports RMC) (eye of round) and semimembranosus (top round) steaks from Robert Merkel feedlot steers. The semimembranosus steaks were divided into (supports RMC) inside and outside portions to account for the large size of the Gary Smith muscle and any chilling-related effects. (supports meat judging program) Steaks (24 hours postmortem) were assigned to three treatments R. C. Pollock (water-injected control, sodium tripolyphosphate only, and calcium (supports R.C. lactate plus sodium tripolyphosphate). The steaks were stored nine Pollock Award) days in vacuum bags followed by seven days under HiOx-MAP or vacuum conditions. Calcium lactate plus phosphate substantially reduced lipid oxidation of semitendinosus and semimembranosus steaks by as much as 73 percent compared with water-injected controls. Phosphate enhanced steaks were intermediate in lipid oxidation. Less oxidation can result in longer shelf life and consumer acceptability. Click here to read the full article! University of Florida Research Projects Aid Agriculture
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