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Published on Monday, August 1, 2016

American Meat Science Association News

The American Meat Science Association (AMSA) fosters community and professional development among individuals who create and apply science to efficiently provide safe and high-quality meat.

AMSA Announces 2016–17 Board of Directors

The AMSA is pleased to announce that the 2016 board is off to a great start under the charge of AMSA board president, Dr. Steve Goll of Tyson Foods. Inc. Dr. Goll began his term as president at the conclusion of the AMSA 69th RMC in San Angelo, Texas, in June along with newly elected and current officers. Those beginning their term on the board include president-elect Rhonda Miller, Professor at Texas A&M University, and directors Amy Steward, Tyson Foods Inc.; Dustin Boler, University of Illinois; and Dale Woerner, Colorado State University; president Dr. Steve Goll, Tyson Foods Inc.; treasurer Steve Campano, Hawkins Inc.; and directors: Sharon Beals, Maple Leaf Foods; Dr. Robert Maddock, North Dakota State University, and Dr. Andrew Milkowski, University of Wisconsin–Madison. The AMSA board looks forward to the coming year to create opportunities for our members to collaborate and excel in service to science and society. 

AMSA Announces the 2016 Oklahoma State University PORK 101 Course

The American Meat Science Association (AMSA) is excited to announce that the 2016 Oklahoma State University PORK 101 course will be held September 13–15 in Stillwater, Oklahoma. PORK 101 is hosted by AMSA in cooperation with the National Pork Board and is sponsored by Elanco Animal Health and Merck Animal Health. 

Attendees will experience firsthand selection, evaluation, and fabrication of pork carcasses as well as learn the importance of hog handling, grading, and food safety. The course concludes with the attendees preparing and sampling products from pork carcasses including pumped loins, bacon, hams, and sausage. These attendees will have the opportunity to learn about the value differences in swine, pork carcasses, pork primals, and processed pork products from meat science faculty and AMSA members at each university. 

PORK 101 is co-sponsored by the American Association of Meat Processors (AAMP), American Society of Animal Science (ASAS), North American Meat Institute Foundation (NAMIF), and the Southwest Meat Association (SMA). Registration for AMSA members and other partnering organizations is $800. Non-member registration is $950. 

For more information or questions regarding PORK 101 please visit:www.pork101.org or contact Deidrea Mabry dmabry@meatscience.org.

AMSA Introduces the 2016–17 AMSA Student Membership Board of Directors
The AMSA student membership recently elected its 2016–17 student board of directors. President Morgan Neilson from the Oklahoma State University began her term at the conclusion of the AMSA 69th RMC this past June. Joining Morgan on the board are newly elected directors: Judson Smith, Auburn University (East Director); Hope Voegele, University of Nebraska (Midwest Director); Devin Gredell, Colorado State University (West Director); Nick Hardcastle, Texas Tech University (South Director); Drew Cassens, Texas A&M University, (At- Large Director) and Carla Weissend, Colorado State University (At-Large Director). 

Bo Hutto from Texas Tech University, newly employed at Tyson Foods Inc., will continue his term on the student board as Past President. 

This is an energetic and highly motivated group of individuals that will work closely with the AMSA membership to create new and exciting opportunities for the AMSA student members. 

AMSA’s New Consumer Website
AMSA launched its new consumer website, TheMeatWeEat.com, earlier this year. This innovative site was created to provide accurate, fact-based information from US meat scientists to help consumers make informed decisions regarding the meat their families enjoy. 

TheMeatWeEat.com is the perfect avenue to relay the research of countless meat scientists into digestible information our consumers are looking for. Targeting our audience with relatable information, such as industry trends, we can unveil science and facts about all proteins our consumers desire,” says David Hayden, Regional Sales Manager with JBT Corp. and industry advocate. 

TheMeatWeEat.com provides simplified site navigation, a variety of resources and enhanced search capability, making it quick and easy for the visitor to find the answers they are seeking. 

Take a few minutes and check it out: www.themeatweeat.com

MEAT SCIENTISTS ARE GOING TO DISNEY!
2020 Reciprocal Meat Conference and International Congress of Meat Science and Technology (ICoMST) will be hosted August 2–7, 2020, at Disney Coronado Springs Resort in Lake Buena Vista, Florida.

Dust off your Mickey Mouse ears and mark your calendars for the 2020 RMC and ICoMST. The AMSA Board approved selection of the Walt Disney World Coronado Springs Resort as the site for this major meeting that combines the two largest meat science conferences in the world.

The ICoMST chair Steven Lonergan notes, “the abundant unique opportunities that come with a Disney destination event are going to make this conference a must-see for all meat scientists.” Preliminary plans call for a theme around the hospitality and foodservice side of the industry. Disney is opening their doors to us in unexpected ways, allowing our attendees to tap into the vast expertise of their hospitality enterprise.
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