Champaign IL. – The American Meat Science Association (AMSA) Reciprocal Meat Conference (RMC) planning committee is honored to announce Dr. Howard Swatland, Professor Emeritus at the University of Guelph, as the recipient of the 2012 International Lectureship Award sponsored by Solae LLC. Dr. Swatland will address RMC attendees during the International Lecture Keynote Address on Wednesday morning, June 20, with an overview on the "History and Language of International Meat Cutting."
During his presentation, Dr. Swatland will address how our remote ancestors ate meat as most of us do now. Meat has been around for the whole of our history. He will also discuss how patterns of meat cutting and terminology differ from country to country and how we can find in it traces of history and the development of language; from Ancient Greece and Rome to a supermarket near you, and from Viking invasions to the colonization of the Americas. This is a special view of history and language for meat scientists.
Dr. Swatland learned meat cutting in 1962 at a college near London’s Smithfield Market, obtained a B.Sc. in Zoology in 1967 as an external student of London University, and started his research career at the Low Temperature Research Station, Cambridge. He graduated with a Ph.D. in Muscle Biology in 1971 from the University of Wisconsin, followed by postdoctoral studies with the Muscular Dystrophy Association of America.
After a senior research fellowship in pathology at the Central Veterinary Laboratory, England, he joined the faculty at the University of Guelph, Canada, in 1974. Since becoming Professor Emeritus in 2006, he has continued research in meat science, producing further evidence of the refractive theory of meat paleness, as well as explaining iridescence. Recently he has published refereed papers on mineral deposition, botanical photometry, interferometry of starch, science communication, and ground water hydrology.
Dr. John Unruh, 65th AMSA RMC chair, commenting on the award said “Dr. Swatland is recognized internationally for authoring many meat science textbooks and research centered on fiber optics, spectrophotometry, goniophotometry, and fluorometry in evaluating muscle fibers and meat. We look forward to his presentation on the history and language of international meat cutting and a reciprocation session on the optical properties of meat.”
For more information regarding the AMSA 65th RMC please visit: http://www.meatscience.org/rmc or contact Deidrea Mabry at +1 800-517-AMSA ext. 12 or email dmabry@meatscience.org.
AMSA fosters community and professional development among individuals who create and apply science to efficiently provide safe and high quality meat defined as red meat (beef, pork and lamb), poultry, fish/seafood and meat from other managed species.
Source: American Meat Science Association
