News Archives

2017 University Class Competition Added to ACMC

7. University StudentsAAMP is pleased to announce that the University Class competition will once again be held in conjunction with the American Cured Meat Championships (ACMC), July 20-22, 2017, in Lexington, Kentucky.

The University Class competition provides a venue to students who have an interest in processed meats to compete at the intercollegiate level. In no way is the class meant to compete with the processor member, but merely provide students an opportunity to enter into a friendly competition between schools. Besides being able to interact with processor members during convention, the main goal is for students to learn more about meat processing and the applied science involved in creating various cured meats.

The competition is open to students who have an allied membership represented in some fashion from their respective institutions. The type of product(s) that students produce will vary during subsequent years at the ACMC and follow the same rules and entry guidelines for the designated product class.

For 2017, two product classes, the Cured Specialty Meat Products class and Bacon class, will be made available for competition for the University Class. All schools wishing to enter product in these classes will comply with the guidelines set forth in the ACMC competition rules concerning the designated class.

Schools will still follow check-in procedures that processor members comply with, as well as be subject to rules and registration fees for product entries. Product entered into the University Class will be not be comingled or mixed in any way with products from processor member entries. To achieve this, University Class product entries will be checked in at a separate time from that of regular ACMC product check-in. University Class product will also have a location in a judging area away from similar product types, and the scorecards, although identical in content, will be marked accordingly to separate them from the 2017 ACMC.

For eligibility, rules and registration, please visit the ACMC tab under AAMP’s website. Students must pre-register for the competition by Monday, June 19, 2017.

AAMP to Launch Redesigned Website

web-developmentOver the next several months, AAMP will be working with a web development company to redesign the current site.

AAMP will be working with Pennsylvania-based design company Mile 6 to create a modern, visual and exciting new look to the website. In addition, the site will be optimized to allow for easy viewing on tablet and smartphone devices.

“The new website will be responsive and mobile-friendly, and include clearer ways of finding information and intuitive use of sub-menus, says AAMP Executive Director Chris Young.

It will also include calls to action encouraging visitors to join, and will make it clear which resources are free to view and which are for members, to highlight the benefits of joining AAMP, added Young.

An important function of AAMP’s website is the ability to gain access to the exclusive information on the member-only side of the site. With the redesign, the information will be laid out in a more accessible and easy-to-read format. Members will also be able to connect with each other easily with a newly enhanced directory.

Diana Dietz, AAMP’s communications manager, hopes the new website will allow AAMP to form better connections with the association’s members.

“We are long overdue for a redesign that reflects the work we do day-to-day,” she says. “AAMP exists to support small and very small meat processing plants so that they may prosper. Our key objective for the new site is to encourage our members to feel a strong bond with us as the organization representing and championing them.”

The new site is expected to launch sometime in the fall.

AAMP would like to thank the following members for their assistance in providing recommendations for the new site.

Website Redesign Committee

  • Dianne Handsaker, Illinois Association of Meat Processors (Pearl City, IL)
  • Chad Lottman, C&C Processing Inc. (Diller, NE)
  • Rick Reams, RJ’s Meats (Hudson, WI)

Northwest Meat Processing School

The Northwest Meat Processors and Montana Meat Processors are hosting the 2017 Northwest Meat Processing School, May 22-25, at the Meat Science Laboratory on the University of Idaho campus.
The school, sponsored by the University of Idaho, will focus on managing E.coli and other STECs in beef products produced by small processors. Participants will also learn the basics of dry curing, including whole muscle cuts and salami type products.
The school will offer the opportunity for hands-on application of topic as well as the opportunity to interact with instructors and other processors on an informal basis.
Download the full brochure here for more details.

Foodborne Illness Statistics can be Misleading

Nelson GaydosBy Nelson Gaydos, Outreach Specialist

I recently read an article in The National Provisioner by Andrew Lorenz from We R Food Safety! titled: “Foodborne Illness Estimates: Fascinating and Misleading” (thank you Darla Kiesel for pointing it out to me) and I felt the need to comment on it.

The article explains how even correct statistics relating to foodborne illness can be manipulated and, in turn, used incorrectly. Both the Food and Drug Administration (FDA) and the United States Department of Agriculture Food Safety Inspection Service (USDA-FSIS) base their budgets and the focus of their work on the estimated occurrences of illnesses and deaths from food consumption. The articles goes further to question the validity of the estimated numbers used by the Center for Disease Control (CDC) and concludes that the numbers they use are much greater than the actual numbers.

Though the CDC may be using overestimation of the actual statistics, it is important to recognize that we as an industry have come a long way and have significantly decreased both illnesses and deaths associated with foodborne illness in meat and poultry products. We need to continue to focus our time and resources on having proactive food safety plans; to prevent foodborne illness from occurring instead of reacting to it. Controlling the temperature of your products throughout the entire process and preventing cross-contamination from occurring are just two ways you can drastically increase both the shelf life and safety of your products. By doing this we can decrease foodborne illness even greater and provide to our customers the most safe and wholesome products we can make.

I encourage you to read the entire article here (email sign up is required).

Iowa State’s Cordray, Sebranek Named to Meat Industry Hall of Fame

Dr. Joe Sebranek, and Dr. Joe Cordray
Dr. Joe Sebranek, and Dr. Joe Cordray

Two Iowa State University professors have been named 2016 inductees to the national Meat Industry Hall of Fame.

Joseph Cordray and Joseph Sebranek, professors in the Department of Animal Science, were honored last night, along with five other industry leaders, at the International Production and Processing Expo (IPPE17) in Atlanta, Georgia.

Dr. Cordray, who has a PhD in meat science from Auburn University, has spent the last 20 years as Professor-in-Charge of the Iowa State Meat Laboratory and its extension courses. Dr. Cordray, a long-time member of AAMP, has also served for more than a decade as an American Cured Meats Championship Technical Advisor.

Dr. Sebranek, who has a PhD in meat science from the University of Wisconsin-Madison, has been engaged since 1975 in teaching, extension, and research at Iowa State involving processed and cured meats. Dr. Sebranek was named a Distinguished Professor in 2008.

The Meat Industry Hall of Fame was founded in 2008 and currently has 77 members, including Dave Thomas, Frank Perdue, Ray Kroc, Don Tyson, and Jimmy Dean. To be nominated for membership, candidates must have “contributed significant innovation, achieved notable business success or otherwise positively impacted their organization, institutions or larger industry segment” and also have “undertaken noteworthy community service.”

AAMP congratulates Dr. Cordray and Dr. Sebranek for this great accomplishment.