Papers presented at ICoMST 2014 in Punta Del Este, Uruguay

Clay Eastwood and Ashley Arnold with their research posters

Clay Eastwood and Ashley Arnold with their research posters

Kerri Gehring, Ashley Arnold, Clay Eastwood, and Jeff Savell participated in and presented papers at the 60th International Congress of Meat Science and Technology (ICoMST), which was held in Punta Del Este, Uruguay on August 17-22, 2014. Gehring and Savell presented their papers during the oral sessions, and Arnold and Eastwood presented their papers during the poster sessions. Approximately 400 attendees from countries around the world were in Uruguay for the 60th ICoMST meetings.

Here are the four papers presented at the conference:

Arnold, J. L., A. N. Arnold, R. K. Miller, K. B. Gehring, and J. W. Savell. 2014. Impact of low-dose irradiation on the quality and palatability attributes of beef subprimals. In: Proc. 60th Int. Congr. Meat Sci. Technol., Punta Del Este, Uruguay. Session III, Paper 45.

Eastwood, L. C., A. N. Arnold, R. K. Miller, K. B. Gehring, and J. W. Savell. 2014. Evaluation of ground beef quality following different antimicrobial interventions. In: Proc. 60th Int. Congr. Meat Sci. Technol., Punta Del Este, Uruguay. Session III, Paper 44.

Hendricks, K. M., A. N. Arnold, T. M. Taylor, K. B. Gehring, and J. W. Savell. 2014. In-plant validation of two antimicrobial agents applied during production of further processed beef products. In: Proc. 60th Int. Congr. Meat Sci. Technol., Punta Del Este, Uruguay. Session IV, Paper 14.

Igo, M. W., A. N. Arnold, R. K. Miller, K. B. Gehring, C. L. Lorenzen, R. J. Delmore, Jr., D. R. Woerner, and J. W. Savell. 2014. Surveillance of retail beef tenderness in the United States. In: Proc. 60th Int. Congr. Meat Sci. Technol., Punta Del Este, Uruguay. Session III, Paper 43.

Ashley Arnold, Kerri Gehring, Clay Eastwood, and Jeff Savell

Ashley Arnold, Kerri Gehring, Clay Eastwood, and Jeff Savell

 

U.S. delegates

U.S. delegates

Participating in ICoMST has allowed us the opportunity to connect with meat scientists from around the world. Photos below depict some of the activities and people we have built relationships with over the years including visiting them in their home countries.

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