UW-Madison Meat Science Attends 2016 Reciprocal Meat Conference

San Angelo, TX – Several students and faculty members from UW’s Meat Science program attended the Reciprocal Meat Conference hosted by Angelo State University in San Angelo, TX from June 17-22. The following individuals presented posters of their research. In additional, a small group of undergraduate students from the Badger Meat Science Club attended to compete in the Undergraduate Quiz Bowl competition.

Poster Competitors

Lizzy Price participated in the undergraduate research competition to present her project on:
Evaluation of quality characteristics for beef cuts following different production and branding approaches (co-authors McMinn, R., Sindelar, J.).
Objectives: Consumer demand has driven the expanding variety of fresh beef available for retail purchase, with considerably variable price points. The objective of this study was to assess the impact of production style and branding on the quality and sensory characteristics of ribeye steaks.
Conclusion: Considering quality and sensory traits evaluated in this study, USDA Prime consistently stood out as being the most distinguishable branding type, while there were limited differences between Piedmontese, organic, grass-fed and USDA Choice.

Maggie Mickelson presented part of her master’s research on: Carcass chilling method effects on instrumental color and tenderness in bison (co-author Claus)
Objectives: To determine the effect of early postmortem carcass vascular rinsing and chilling on color and tenderness of bison meat in comparison to conventional carcass chilling.
Conclusion: Rinse and Chill technology has commercial potential to positively impact bison steak tenderness. Consideration should be given to the type of meat and packaging method used relative to the effect of this technology on meat color.

Russ McMinn was invited to provide an oral presentation on his research entailed: Thermal inactivation of salmonella and listeria monocytogenes in beef patties, chicken patties, chicken tenders, and high-fat frankfurters (co-authors Sindelar, Glass, Hanson).
Objectives: To determine the temperature-death times of Salmonella and L. monocytogenes in beef patties, chicken patties, chicken tenders, and frankfurter batter at four different temperatures and validate these findings using commercial products and cooking processes.
Conclusion: For non-impingement processes USDA, FSIS Appendix A time-temperature  recommendations are adequate for controlling 1) Salmonella when the final cooking temperature meets or exceeds 60.0°C and 2) L. monocytogenes when the final cooking temperature meets or exceeds   71.1°C. Salmonella is more thermotolerant than L. monocytogenes during impingement processing. D-values suggested that 71.1°C should produce an instantaneous ≥ 5.0 log reduction of Salmonella however this was not observed in rapid processes (≤4.0 min) Incorporation of high wet-bulb temperature targets into impingement processes may be necessary to ensure adequate control of Salmonella.

Jim Claus presented his collaborative work with Dr. Birol Kilic on: Inhibition of lipid oxidation by using a combination of encapsulated and unencapsulated polyphosphates in cooked ground meat during storage (co-authors: Kılıç, Şimşek, Karaca, Bilecen).
Objectives: To determine the influence of various levels of added encapsulated (e-) polyphosphates (sodium tripolyphosphate, STP; sodium pyrophosphate, SPP) combined with cohort unencapsulated (u-) polyphosphates on lipid oxidation inhibition in ground meat (chicken, beef) during refrigerated storage (0, 1, 7 d). A secondary aim was to determine the effect of these various polyphosphate (PP) combinations on cooking loss, pH and orthophosphate level in both meat species.
Conclusion: The antioxidant effect of STP or SPP can be enhanced by increasing the amount of encapsulated polyphosphate while maintaining the total amount (0.5%) of added polyphosphate. Therefore, for the meat industry to achieve more effective lipid oxidation inhibition in pre-cooked ready-to-eat meat products, product developers should consider incorporating 0.2 to 0.3% added encapsulated polyphosphate in their product formulations.

Undergraduate Quiz Bowl Team
Pictured from left to right: Makala Bach, Alex Anania, Russ McMinn (coach), Lizzy Price, Charlie Connolly, Troy Valle

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