Meat Industry Hall Of Fame Welcomes Six New Members

New members honored for work to make meat safer, improve meat research and share meat news

Joining the ranks of five previous classes, five new members were inducted into the Meat Industry Hall of Fame at the Charleston Place Hotel in Charleston, S.C., last month.

The five inductees were introduced at the ceremony by people who were important to them in their personal life or business careers.

Dr. Melvin Hunt, Professor at Kansas State University's Animal Science and Industry Department (retired), was introduced by Dr. Thomas Powell, Executive Director of the American Meat Science Association. Hunt's groundbreaking research on premature browning in cooked ground beef patties impacted food safety policy at USDA.

Steve Kay was introduced by his good friend and mentor, Rosemary Mucklow, Director Emeritus of the North American Meat Association. Kay is a 41 year veteran of newspaper, magazine and newsletter journalism and the editor/publisher of Cattle Buyers Weekly, the most widely read marketing and business newsletter for the North American and global meat and livestock industry

Dr. Zerle Carpenter, Professor of Animal Science at Texas A & M University (retired), was introduced by Hall of Fame member Dr. Russell Cross, head of Texas A&M's Department of Animal Science and previously Administrator of USDA's Food Safety and Inspection Service. Carpenter gained national attention for his innovative leadership when he launched issue-based Extension programming in Texas in 1985.

Graeme Goodsir was introduced by his son, Rohan Goodsir, who co-publishes the senior Goodsir's daily newsletter. Goodsir was recognized for his broad range of international experience in the meat industry during a career that took him from Australia to the U.K. and Europe and on to North and South America.

Dr. James Marsden was brought to the podium by his son and actor James Marsden. Dr. Marsden has conducted extensive research on controlling E. coli O157:H7 in fresh ground beef and processed beef products, developing and implementing several successful intervention steps. His work has covered biosecurity, food safety, public health, processed meat technology and quality management.

J. Patrick Boyle, President and CEO of American Meat Institute for nearly 25 years, was unable to attend the event. Boyle has helped lead the meat industry through crises such as the discovery of BSE in the American cattle herd and such important milestones as the implementation of HACCP systems and the industrywide adoption of advanced animal welfare standards.

Source: MIHOF

TAGS: Regulatory
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