The American Meat Science Association (AMSA) has announced that the recipient of the 2016 Meat Processing Award will be Dr. Wesley Osburn, Associate Professor of Animal Science at Texas A&M University. Dr. Osburn will be honored at a special awards banquet at the AMSA 69th Reciprocal Meat Conference on Tuesday, June 21, 2016 in San Angelo, Texas.
Dr. Osburn has a passion for all things related to meat processing, whether it is in the classroom, in the research and development laboratory, or in the field helping manufacturers improve their processes.
He is a master teacher, and brings a tremendous knowledge to the classroom, with experience based on both scientific principles and extensive practical applications. He has taught a wide variety of courses at both Michigan State University and Texas A&M University, and his background allows students to not only understand fundamental aspects of processed meats, but how to implement these in commercial settings.
Dr. Osburn’s research program focuses on identifying, developing, and evaluating innovative ingredients and processing systems that enhance the functionality, nutritional value, safety, and/or quality of processed meat. Specific projects have included the investigation of chlorine dioxide’s influence on pathogen survival and recovery on chilled pork and poultry subprimals, and the use of electronic sensors to detect the presence of pathogens, reduce the presence of “off odors and flavors” in pre-rigor sow pork loins, among others.
Dr. Osburn has been a key leader and presenter in many meat processing workshops around the country, and was instrumental in helping design and implement the original Pork 101 program. He also served our nation during Operation Iraqi Freedom and Operation New Dawn from 2009 to 2011, and has worked with diplomats and representatives from the U.S. and British embassies to enhance civilian-military training and support for the Iraqi Armed Forces and retired in 2012 with the rank of U.S. Army Colonel.
“He is the epitome of a true agriculture scientist as he utilizes his personal and professional passions to direct and guide his research, teaching and outreach interests. At the core of these interests remains the focus of processed meats in which his interest lies and is easily communicated through his teaching, research, and outreach track record throughout his career,” stated Jeff Sindelar, University of Wisconsin.