CHAMPAIGN, IL — The American Meat Science Association (AMSA) has announced that three young AMSA members are the recipients of the Distinguished Achievement Award. The award was established in 1992 and is designed to recognize and foster the development of young AMSA members who have demonstrated significant scientific skills in muscle foods research and technology that contribute to the animal products industry and the AMSA. The award is sponsored by Burke Corporation. Drs. Bratcher, Houser and Sindelar will be honored at a special awards banquet at the AMSA 66th Reciprocal Meat Conference (RMC) on Tuesday, June 18, 2013 in Auburn, AL.
Dr. Christy L. Bratcher
Dr. Christy L. Bratcher is an assistant professor in the Department of Animal Sciences at Auburn University. She joined the faculty in March, 2008 and since then her responsibilities have been in research, teaching and outreach. She teaches three courses per year, and guest lectures in numerous other classes. Her research has been focused on meat quality and food safety, with an emphasis in industry related applied research. Dr. Bratcher has earned over $7 million in total research funding, has published 17 manuscripts and 33 abstracts. She was also the recipient of the 2011 Dean's Award for Advising Excellence. She serves as advisor to the Collegiate Cattlemen & Cattlewomen and is the faculty advisor for the meats lab. Dr. Bratcher is also a core faculty member of the Auburn University Foods Systems Initiative.
Dr. Bratcher has built a very strong graduate student training program and currently mentors more graduate students than any other faculty member in the department. Her former graduate students hold key positions in the meat science industry across the country. She engages her students in real world researchable issues in partnership with industry, and takes students out into industry to see first-hand what their careers will be like. Incorporating these experiential learning opportunities in her students' graduate training set her apart from the routine laboratory researcher.
Dr. Terry A. Houser
Dr. Terry Houser is an associate professor in the Department of Animal Sciences and Industry at Kansas State University with a 50% Research and 50% Teaching appointment. His research has focused on two main areas of research including value-added meat research and the effect of diet on meat quality. His work and collaboration with other Kansas State scientists has yielded $724,900 in external gifts and grant funding, 13 peer reviewed scientific publications, 20 Kansas Agricultural Experiment Station Research Reports of Progress, and 29 posters/abstracts at scientific meetings.
Dr. Houser’s’ published and proprietary research has directly improved color stability and eye appeal of beef and pork products produced in Kansas and surrounding states which are marketed nationwide. He, in collaboration with other Kansas State researchers, was asked by the National Pork Board and American Meat Institute Foundation to benchmark the amount of heterocyclic amines (HCA’s) found in a large number of commercially available meat products and to research possible mitigation strategies to decrease HCA formation. As a consequence, Dr. Houser and other Kansas State researchers have published several peer-reviewed articles on the amount and types of HCA’s found in different meat products and are currently investigating new mitigation strategies to decrease HCA formation.
Dr. Jeffrey J. Sindelar
Dr. Sindelar currently serves as an associate professor and extension meat specialist in the Department of Animal Sciences at the University of Wisconsin-Madison. He has established productive extension (80% appointment) and research (20% appointment) programs in meat processing that is well recognized at the state, regional, national and international level. In his extension role, Dr. Sindelar provides assistance to meat processors in the areas of product development, problem solving and regulatory compliance. He also coordinates basic and applied meat science workshops and training programs and is also involved in supporting FFA and 4-H youth in meat science related activities.
In his research role, Dr. Sindelar investigates the quality and sensory characteristics of processed meats, non-meat ingredient functionality in meat products, and intervention strategies to control pathogenic bacteria in meat products. Perhaps Jeff’s signature outreach educational accomplishment is the development of the Master Meat Crafter Training Program for Wisconsin meat processors. It is the first of its kind training program in the United States. The key purpose of the program is to provide participants with access to new ideas, information and technology to help their family meat businesses achieve long term sustainability. It is an intensive program providing meat processors up to date information on processed meat production.
Drs. Bratcher, Houser and Sindelar are exemplary young scholars and their dedications to the industry make them outstanding candidates for the AMSA Distinguished Achievement Award.
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 (AMSA)