AMSA is excited to announce that, Lawrence Yates with the Standard and Technology Division of USDA’s Livestock, Poultry and Seed Program, Steven Shackelford with the USDA Agricultural Research Service and Mark Christie with Tyson Foods will be the speakers in the AMSA Reciprocal Meat Conference (RMC) Advancement in Meat Quality Concurrent Session, on Monday, June 17. Presentations from these speakers will focus on the below topics.
1. Agricultural Marketing Service’s Beef Tenderness Certification Program: Recently, USDA’s Livestock, Poultry and Seed (LPS) Program launched a program that allowed beef processors to have beef products certified as “USDA Tender” or “USDA Very Tender” through a verification program. The two classifications are based on instrument assessed tenderness measurements of Warner-Bratzler shear force or slice shear force. Dr. Lawrence Yates’ presentation will provide an overview of the collective efforts of several groups over the last fifteen years aimed at addressing the variability in tenderness.
2. Pork: NIR Prediction of Pork Tenderness: Dr. Steven Shackelford will review USDA’s research to develop and field test a system for on-line prediction of tenderness and other quality attributes of boneless pork loins using visible and near-infrared spectroscopy. Through a series of trials, the USMARC team adopted the system, that they developed for prediction of beef tenderness, to application to boneless pork loins and validated the technology in two large-scale field studies. Discussion will include potential benefits of and barriers to implementation of this technology.
3. Electrical Stimulation (ES) in the Poultry Industry: Mark Christie’s presentation will discuss the importance of system management with regards to sampling and system maintenance and the expected results from modern ES systems. Topics such as the impact of seasonal variation will also be discussed.
The AMSA 66th RMC will be held June 16-19, 2013, at Auburn University in Auburn, AL. For more information regarding the AMSA 66th RMC please visit: http://www.meatscience.org/rmc.
AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat (defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species).
Source: American Meat Science Association