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AMIF to Co-Host Meat Industry Research Conference in Nashville

Wednesday, August 18, 2004
 

Arlington, VA -- Leading meat and poultry industry scientists will gather in Nashville Sept. 30 – Oct. 2 for the annual Meat Industry Research Conference (MIRC) for updates on critical food-safety issues and research, updates on key federal policy initiatives affecting meat and poultry industry operations and examine perspectives on various animal identification and traceability technologies.

The 2004 MIRC, co-hosted by the American Meat Institute Foundation (AMIF) and the American Meat Science Association (AMSA), will be held Sept. 30 – Oct. 2, at the Gaylord Opryland Resort and Convention Center. MIRC will once again be providing a forum for industry experts to address current areas of interest including food safety, traceability issues and quality and consistency.

Sessions this year include:
· Research update on critical foodborne pathogens, such as Listeria monocytogenes and E. coli O157:H7 will be provided. Among the speakers will be Dr. Kathy Glass, University of Wisconsin, who will provide an update on key results from an AMIF-funded research project, and Dr. Mohammad Koohmaraie of USDA Meat Animal Research Center, who will update attendees on the latest food safety initiatives to control pathogens on cattle and beef.
· Dr. Dennis Olsen, leading researcher and authority on food irradiation, will lend his unique and independent perspective on the future of meat irradiation as a food safety tool.
· A topic that has emerged as one of the years most important for livestock producers and meat processors is animal identification and traceability. Among the speakers on this issue will be Paul Clayton, vice president, export services, U.S. Meat Export Federation, and Dr. Andrezej Sosnicki, food and consumer science director, Pig Improvement Company, Inc., who will discuss the value of traceability from a consumer and international perspective.
· Meat product quality and consistency remain crucial elements of successful product development efforts. Hear how some companies are using sensory analysis techniques to enhance the process. Anna Mae Jones, sensory analyst, Wegmans Food Markets, Inc. will be one of the featured speakers providing her views on this important subject.
· The use of non-meat ingredient is critical to the on-going product development efforts to enhance product quality and optimize cost. The latest on the functional properties of ingredient s will be explored by two well-known meat researchers, Dr. Lynn Knipe, Ohio State University and Dr. Mark Richards, University of Wisconsin.
· Robert Hibbert, Esq., of McDermott Will and Emery, will provide an overview of the myriad of new labeling initiatives on the horizon. With the requirement for mandatory nutritional labeling of single-ingredient fresh meat, new regulatory initiatives related to qualified health claims, and trans fatty acid labeling all looming, this session should prove useful to all attendees involved in meat processing.
Held in conjunction with the 2004 AMI Innovation Showcase, MIRC is promising to once again be the best source of applied scientific data and information for those involved in meat production, processing and research. Registration for the 2004 AMI Annual Convention and Innovation Showcase includes MIRC registration.
Registration is $595 for AMI packer processors and exhibiting suppliers registering though August 27. Non-member packer-processors pay $695 through August 27. After the August 27th early bird deadline these rates increase by $100. Other registration rates are detailed on the registration form. To register online, go to www.MeatAMI.com. For registration information, please contact Katie Brannan at kbrannan@MeatAMI.com or 703-841-3621.

AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI's members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the U.S. Headquartered in Washington, D.C., the Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the industry. Its affiliate, the AMI Foundation, is a 501(c)(3) organization that conducts research, education and information projects for the industry.


For more information contact:
Dave Ray
Vice President, Public Affairs
703-841-3624
dray@meatinstitute.org
Brent Tjarks
703-841-3626
btjarks@meatinstitute.org

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