Antibiotic Resistance and Product Quality to be Highlighted at Meat and Poultry Research ConferenceWednesday, October 5, 2011
Washington, D.C. October 5, 2011 — Antibiotic resistance and product quality are two important industry topics that will take center stage at this year’s inaugural Meat and Poultry Research Conference, to be held November 1-2, 2011, in Kansas City, Missouri.
The use of antibiotics in livestock production has catapulted to the national stage and attendees of this can’t-miss education session will learn about the current state of research addressing the role of antibiotics in producing healthy animals, implications to the finished product and the development of alternative technologies. Scheduled speakers include Michael Apley, DVM, Ph.D., DACVCP, Kansas State University College of Veterinary Medicine, Scott Hurd, DVM, Ph.D., Iowa State University, Guy Loneragan, Ph.D., Texas Tech University and Mary E. Torrence, DVM, Ph.D., DACVPM, ARS, United States Department of Agriculture.
In another compelling session, industry experts will review the current research related to meat and poultry product quality. The session will include discussion of fresh meat and poultry, including new research on tenderness and flavor profiles as well as processed meat and poultry focusing on shelf-life, flavor issues and trends to reduce functional ingredients. Scheduled speakers for this session include Christine Alvarado, Ph.D., Texas A&M University , Brian Andrews, Hormel Foods Corporation, Dustin Boler, Ph.D., Ohio State University and Rhonda Miller, Ph.D. Texas A&M University.
This new conference will bring together trade associations and professional societies whose members fund and conduct meat and poultry research on behalf of the industry. Attendees will discuss research priorities, share research results and look at future needs in an effort to improve the industry’s overall research program.
To view the full agenda, go to http://www.meatinstitute.org/ht/d/sp/i/69917/pid/69917.
The Meat and Poultry Research Conference is co-sponsored by the American Meat Institute Foundation (AMIF), U.S. Poultry Foundation, the Beef Checkoff, the Pork Checkoff, the National Institute of Food and Agriculture (NIFA), Agricultural Research Service (ARS), Poultry Science Association (PSA) and American Meat Science Association (AMSA).
Registration for members is $300 before October 7 and $250 for three members or more. After October 7, member registration is $350 and $300 for three members or more. Students may register for a special rate of $75. Registration for government/academia is $250 and non-member registration is $675.
To register, go to http://www.meatinstitute.org/ht/d/sp/i/69917/pid/69917or contact AMI Manager of Convention and Exposition Services Rosie Levine at email@example.com.
The American Meat Institute Foundation is a non-profit research, education and information foundation established by the American Meat Institute to study ways the meat and poultry industry can produce better, safer products and operate more efficiently.
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 United States. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry.
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