IMS Prize for Meat Science and Technology 2008
The IMS Prize for Meat Science and Technology is awarded for a presentation, lecture or poster concerned with red meat and delivered at the ICoMST (International Congress of Meat Science and Technology) annual meeting.
The winner of the 2008 Prize of US$5000 is Cameron José, of Murdoch University, Western Australia who submitted two qualifying posters at the ICoMST in Cape Town from 10-15 August. They were on ‘Effects of Vitamin E on colour stability in lamb’ , and ‘A model system describing the inhibition of lipid per oxidation and consequences for oxymyoglobin in meat’.
The work that qualified him for the Prize was concerned with effects of dietary Vitamin E on the colour stability of lamb aged in air or CO2 packs for up to 30 days. He was able to show that with sufficient concentrations of Vitamin E in muscle it may be possible to increase the shelf life of lamb cuts by up to 60 hours. The stabilising effect of Vitamin E becomes particularly important when the meat is aged longer than 10 days before display.
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1. The IMS Prize
The Prize is presented to an individual scientist or leader of a group of scientists not older than 40 years of age on 31 December on the year of the Prize.
2. The Purpose
The objective of the IMS Prize is the recognition of scientific and technological excellence among those engaged in research into red meat
3. ICoMST
The IMS Prize is awarded annually at the International Conference of Meat Science and Technology ( ICoMST), as an acknowledgement of its competence and renown in the area of red meat research.
4. Amount
The amount of the Prize is US$5000
5. Competition for the IMS Prize
The IMS Prize for Meat Science and Technology is awarded for a presentation, lecture or poster concerned with red meat and delivered at the ICoMST annual meeting. The judges will put emphasis on the contribution that has the most impact on either knowledge or application for the industry, or the furtherance of meat science and technology. The winner will be selected by a panel of internationally respected meat scientists and industry representatives. There will be only one named winner and the work must be uniquely his/her own effort or he/she must be the authenticated and acknowledged originator, innovator and leader of the work conducted by a group of scientists/technologists. All contributing participants at the ICoMST meeting who qualify on age and other grounds may indicate on their submissions that they wish their contribution to be considered for the IMS Prize. Group leaders who wish to be considered must provide evidence that they initiated and led the work being described.
6. Duration for Accepting Contributions
Expressions of interest must be indicated at the time that Posters are submitted for the meeting; other candidates may be identified at the meeting itself.
7. Language
The official language for the Prize is English
8. Selection
The selection will be made by a jury of eight or more distinguished meat scientists from academia and industry, chosen by the IMS and present at ICoMST, and presided over by a representative of the International Meat Secretariat, nominated by the President of the IMS. The International Meat Secretariat reserves the right not to award the Prize if there is no suitable candidate/ submission at ICoMST and to offer the Prize separately from the meeting.
9. Announcement of Prizewinner
Following the deliberations of the jury and their selection of a winner, the official announcement of the Prize laureate will be made at ICoMST .