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The Reciprocal Meat Conference (RMC) serves as the annual meeting for the American Meat Science Association .  The 65th AMSA RMC will take place June 17-20, 2012 at North Dakota State University in Fargo, ND so register today!

AMSA, the foremost association of meat science professionals, produces this conference.  RMC features an interactive program which is tailored to bring attendees the very best and inspiring educational experience.  From the traditional keynote presentations to the very diverse reciprocation session, first hand information is presented from leading industry experts.  The 600 attendees that attend this conference represent meat science professionals in academia, government and industry, as well as undergraduate and graduate students in the meat, food and animal science fields.

Click here to see why you cannot miss the 65th AMSA RMC! 

RMC NEWS:

• Food Safety Concurrent Technical Session:
  Food Safety Concurrent Session sponsored by Purac America, Inc.
  • Understanding the public health significance of Salmonella: Dr. Betsy Booren will examine the health significance of Salmonella in foods. An in-depth evaluation of shiga toxin-producing Salmonella outbreaks, specifically as they are related to meat and poultry will be discussed.
  • Understanding the Risk of Salmonella Contamination in Beef: Dr. Dayna Harhay will discuss on how cattle are as a reservoir for Salmonella exploring the prevalence from the feedlot/dairy to harvest and the Serotypes commonly observed and how these compare with Centers for Disease Control and Prevention (CDC) top 10.
  • Controlling Pathogens During Poultry Processing: Dr. Shelly McKee will explore the prevalence of Salmonella in poultry along with a discussion of the most prominent Salmonella serotypes and their ecology.
• Beef Quality: Marbling Development Concurrent Technical Session
      Beef Quality: Marbling Development Concurrent Session Funded by The Beef Checkoff.
• Relevance of Marbling to the Beef Industry. Dr. John Stika’s presentation will explore how consumer taste preferences for beef have justifiably had a significant influence on the industry’s strategies to grow long-term beef demand
• Effects of nutrition and Management During the Stocker Phase on Marbling Score and Quality Grade. Improving nutritional and management strategies for growing beef cattle to enhance final carcass quality will not only benefit the beef industry as a whole, but will provide producers with more incentive to produce high-quality beef products to meet consumer demand.
• Role of Fatty Acids in Enhancing Marbling Development. Drs. Bradley Johnson and Stephen Smith’s presentation will outline their results that have shown that certain fatty acids, such as oleic acid, promote lipid filling in marbling adipose tissue while at the same time enriching beef with a healthful fatty acid.