RMC 2008



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Growth Promotant Implants and their Effects on Red Meat Yield and Quality CC 1.1 - John P Hutcheson, PhD (0h 29m 7s) - - View
Balancing Beef Quality and Red Meat Yield with Ractopamine CC 1.2 - William J Platter, PhD (0h 27m 25s) - - View
Zilpaterol Hydrochloride Effects on Red Meat Yield and Quality CC 1.3 - J Chance Brooks, PhD (1h 0m 35s) - - View
Factors that Affect Fat Quality in Pork CC 2.1 - Dennis L Seman, PhD (0h 28m 10s) - - View
Perspectives on Pork Quality CC 2.2 - Jerry E Cannon, PhD (0h 35m 29s) - - View
Factors Controlling Fatty Acid Composition and Meat Quality in Pork and Other Meats CC 2.3 - Jeffrey David Wood, PhD (0h 55m 30s) - - View
Potential Methods to Manipulate Cellular Control of Skeletal Muscle Hypertrophy CC 3.1 - Maria L Urso, PhD, CPT (0h 34m 45s) - - View
The Connection Between Animal Stress and Meat Production: Uncoupling of the GH/IGF-1 Axis CC 3.2 - Jeff Carroll, PhD (0h 38m 57s) - - View
Evaluation of Temperament and Transportation Stress on Body Composition Traits and Meat Quality in Beef Cattle CC 3.3 - Rhonda C Vann, PhD, PAS (0h 44m 34s) - - View
Lessons Learned from the 2007 FSIS Checklist on Industry Controls for E. coli O157:H7 in Raw Beef CC 4.1 - Daniel L Engeljohn, PhD (0h 36m 40s) - - View
E. coli O157:H7 Risk Mitigation for Blade Tenderized and Enhanced Non-Intact Beef Muscle CC 4.2 - Kyle David Pfeiffer (0h 23m 37s) - - View
Non-intact Whole Muscle Food Safety: The Problem and Research Needs CC 4.3 - John N Sofos, PhD (0h 52m 42s) - - View
Uses of Dietary Protein to Help Combat Obesity and Sarcopenia CC 5.1 - Wayne W Campbell, PhD (0h 37m 4s) - - View
Nutrient Composition of Meats CC 5.2 - Kerri B Harris, PhD (0h 23m 53s) - - View
Red Meat and Cancer: Defining the Risk CC 5.3 - Shalene H McNeill, PhD, RD, LD (0h 57m 35s) - - View
Flavor Challenges of Sodium Reduction in Processed Meat Products CC 6.1 - Mark Wes Schilling, PhD (0h 29m 34s) - - View
Processing Challenges of Sodium Reduction CC 6.2 - Christina A. Mireles Dewitt, PhD (0h 31m 59s) - - View
Will Salt Reduction Benefit Consumers? CC 6.3 - Morton Satin (0h 52m 42s) - - View
We are the Champions KN 1 - Trent Loos (1h 5m 19s) - - View
Creating a Food Safety Culture - Not a Food Safety Program KN 2 - Natalie M. Dyenson (1h 6m 29s) - - View
Animal Handling: The Role of Science in Public Policy Development KN 3 - W. Ron DeHaven (1h 10m 1s) - - View
Career Development RS 1.1 - Daniel C Simmons, CPC (h m s) - - View
Strategies to Manage Beef Tenderness RS 1.10 - David King, PhD (h m s) - - View
COOL - Where are we now? RS 1.11 - David J Meisinger, PhD (h m s) - - View
COOL - Where are we now? RS 1.11b - David J Meisinger, PhD (h m s) - - View
Finding the Right Media RS 1.13 - Lisa Keefe (0h 0m 10s) - - View
Finding the Right Media RS 1.13b - Lisa Keefe (0h 0m 10s) - - View
New Packaging Technologies in the Meat Industry RS 1.14 - Scott J Eilert, PhD (h m s) - - View
New Packaging Technologies and Trends RS 1.14b - Scott J Eilert, PhD (h m s) - - View
Developing Meat Industry Study Tours RS 1.15 - Steven J Jones, PhD (h m s) - - View
Antibiotic Resistant Bacteria RS 1.16 - Charles L Stoltenow, DVM, DACVPM (h m s) - - View
Wet Distillers Grains – Effect on Beef Quality RS 1.17 - Chris R Calkins, PhD (h m s) - - View
Degree of Doneness Risk Assessment RS 1.18 - Steven T Larsen, PhD (h m s) - - View
Instrumentation Update- Instrument Grading and Instrument Tenderness Monitoring RS 1.19 - J Brad Morgan, PhD (h m s) - - View
Career Development RS 1.1b - Daniel C Simmons, CPC (h m s) - - View
Improving Tenderness with Further Processing RS 1.2 - Wesley N Osburn, PhD (h m s) - - View
Blending Science and Culinary Arts in the Industry RS 1.20 - Craig D Bacon, PhD (h m s) - - View
Conventional, Organic, Natural & Grass-Fed Beef RS 1.21 - Keith E Belk, PhD (h m s) - - View
NCBA Ground Beef Diet/Health Study RS 1.22 - Stephen B Smith, PhD (h m s) - - View
NCBA Ground Beef Diet/Health Study RS 1.22b - Stephen B Smith, PhD (h m s) - - View
Defining Methods for Measuring and Characterizing the Physiological Consequences of Stress and its Effect on Meat Quality RS 1.23 - Rhonda C Vann, PhD, PAS (h m s) - - View
Defining Methods for Measuring and Characterizing the Physiological Consequences of Stress and its Effect on Meat Quality RS 1.23b - Rhonda C Vann, PhD, PAS (h m s) - - View
Recalls A Year in Review RS 1.24 - Daniel L Engeljohn, PhD (h m s) - - View
Recalls A Year in Review RS 1.24b - Daniel L Engeljohn, PhD (h m s) - - View
Natural/Organic Products - A Processors Perspectives RS 1.25 - Stephen G Campano, PhD (h m s) - - View
Natural/Organic Products - A Processors Perspectives RS 1.26 - Christopher Ely (h m s) - - View
Increasing Food Costs RS 1.27 - Richard N Weldon, PhD (h m s) - - View
Improving Tenderness with Further Processing RS 1.2b - Wesley N Osburn, PhD (h m s) - - View
Research Priorities - Beef Checkoff and NCBA Safety Research Program RS 1.3 - Mandy A Carr, PhD (h m s) - - View
Application of High Pressure in Meat Processing RS 1.4 - George J Flick, PhD (h m s) - - View
Application of High Pressure in Meat Processing RS 1.4b - George J Flick, PhD (h m s) - - View
Goat Symposium Part I - Selection Criteria, Nutrient Requirement and Feeding Practices for Chevon Production RS 1.5 - Sandra G Solaiman, PhD, PAS (h m s) - - View
USMEF Intern Panel Discussion RS 1.6 - Courtney Heller (h m s) - - View
Antibiotic Treatment of Morbid Animals and its Effect on Meat Quality RS 1.7 - Robert Jon Maddock, PhD (h m s) - - View
Antibiotic Treatment of Morbid Animals and its Effect on Meat Quality RS 1.7b - Robert Jon Maddock, PhD (h m s) - - View
Goat Symposium Part II Further Processing RS 1.8 - Kenneth W McMillin, PhD (0h 0m 10s) - - View
Research Priorities - Pork Food Safety RS 1.9 - Steven T Larsen, PhD (0h 0m 10s) - - View