Mexican Meat Science Team Visit Furthers Partnership
Mexican Meat Science Team Visit Furthers Partnership
Dr. Nelson Huerta of USMEF-Mexico City led a team of meat and food science experts from several Mexican universities, the Mexican association of retailers, and COFEMER, the Mexican Federal Commission of Regulatory Improvement, on a recent series of meetings with the U.S. meat industry. The group spent a week in the United States meeting with the USDA and the American Meat Institute in Washington, D.C., Texas Tech University and a feedlot in Lubbock, Texas, and USMEF and the National Cattlemen's Beef Association in Denver.
Mawill Rodriquez-Marval and USMEF’s Nelson Huerta (left) with the team and Kevin Smith, USMEF’s director of export services (right)
The team’s primary goal was to get a good look at how their U.S. counterparts work to ensure strong food safety and high food quality.
USMEF Director, Export Services Kevin Smith discussed trends in red meat exports with the team.
“Developing cross-border relationships and sharing technical insights and advances can only help us create more science-based policies and production practices within Mexico, improve the overall relationship between the United States and Mexico, and further trade,” said Smith.
Mawill Rodriquez-Marval: a Ph. D candidate in meat science and microbiology at Colorado State University who is originally from Venezuela, gave a presentation on salmonella and E. coli controls in the United States. USMEF also hosted a conference call with Thomas Powel, executive director of the American Meat Science Association (AMSA), and discussed possible collaboration in the future between AMSA and a newly-formed meat scientists association in Mexico called AMEXITEC.
Japanese Ministry Approves “Liquid Smoke” Additive
On Oct. 16, 2008, a “status summary” for food additive approvals was released by the Japanese Ministry of Health, Labor and Welfare. Of particular note in this publication is the April 2008 approval of the use of Polysorbate 20, 60, 65, and 80; a very common additive used as an emulsifier in most liquid smoke products. The approval of this additive comes after several years of work by USMEF, including a joint proposal to Japan’s health ministry by USMEF and the U.S. Dairy Export Council in 2005. USMEF continues to work on gaining approval for key food additives, such as potassium lactate, used in processed U.S. red meat items. The status summary can be read online.
Mexican Meat Science Team Visit Furthers Partnership
Dr. Nelson Huerta of USMEF-Mexico City led a team of meat and food science experts from several Mexican universities, the Mexican association of retailers, and COFEMER, the Mexican Federal Commission of Regulatory Improvement, on a recent series of meetings with the U.S. meat industry. The group spent a week in the United States meeting with the USDA and the American Meat Institute in Washington, D.C., Texas Tech University and a feedlot in Lubbock, Texas, and USMEF and the National Cattlemen's Beef Association in Denver.
Mawill Rodriquez-Marval and USMEF’s Nelson Huerta (left) with the team and Kevin Smith, USMEF’s director of export services (right)
The team’s primary goal was to get a good look at how their U.S. counterparts work to ensure strong food safety and high food quality.
USMEF Director, Export Services Kevin Smith discussed trends in red meat exports with the team.
“Developing cross-border relationships and sharing technical insights and advances can only help us create more science-based policies and production practices within Mexico, improve the overall relationship between the United States and Mexico, and further trade,” said Smith.
Mawill Rodriquez-Marval: a Ph. D candidate in meat science and microbiology at Colorado State University who is originally from Venezuela, gave a presentation on salmonella and E. coli controls in the United States. USMEF also hosted a conference call with Thomas Powel, executive director of the American Meat Science Association (AMSA), and discussed possible collaboration in the future between AMSA and a newly-formed meat scientists association in Mexico called AMEXITEC.
Japanese Ministry Approves “Liquid Smoke” Additive
On Oct. 16, 2008, a “status summary” for food additive approvals was released by the Japanese Ministry of Health, Labor and Welfare. Of particular note in this publication is the April 2008 approval of the use of Polysorbate 20, 60, 65, and 80; a very common additive used as an emulsifier in most liquid smoke products. The approval of this additive comes after several years of work by USMEF, including a joint proposal to Japan’s health ministry by USMEF and the U.S. Dairy Export Council in 2005. USMEF continues to work on gaining approval for key food additives, such as potassium lactate, used in processed U.S. red meat items. The status summary can be read online.