During a moving and occasionally humorous event held at the Charleston Place Hotel in Charleston, SC on September 13, “One of the most distinguished Classes to be inducted into the Meat Industry Hall of Fame joined the ranks of our five previous Classes,” said Chuck Jolley, President of the Hall of Fame.

After a brief acknowledgment by Master of Ceremonies, Dan Murphy, of inductee J. Patrick Boyle who was unable to attend the event, the five inductees who were present were introduced 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. Dr. Hunt’s groundbreaking research on premature browning in cooked ground beef patties impacted food safety policy at the U.S.D.A.

Steve Kay was introduced by his good friend and mentor, Rosemary Mucklow, Director Emeritus of the North American Meat Association. Mr. 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. Dr. 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 Mr. Goodsir’s daily newsletter. Mr. Goodsir was recognized for his extraordinarily 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 well-known 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.