IMS Prize

IMS Prize for Meat Science and Technology 2015

More than sixty young aspiring meat scientists competed for this prestigious IMS Prize for young talents at the recent International Congress of Meat Science and Technology (ICoMST) in Clermond Ferrand, France. The prize will be officially awarded at the forthcoming IMS World Meat Congress in Uruguay (7-9 November 2016), where the winner also will give a presentation to the international meat industry.
Ms Jiao Liu
Among the three best contributions were Mr. Mohammed Gagaoua from INRA, France and Mr. Shahid Mahmood from the University of Alberta, Canada, with excellent work on colour formation in meat from blonde d’Aquitaine animals and a better understanding of the development of dark firm and dry quality defects in beef, respectively. However, the winner was Ms. Jiao Liu from the University of Helsinki, Finland with “A new hypothesis explaining the influence of sarcoplasmic proteins on the water holding of myofibrils”.

The scientific committee was particularly excited about the research hypothesis, which challenges the state of the art and challenges the current consensus. Water holding capacity in meat is fundamental for the consumer perception, eating quality and production yield. The better we understand the mechanisms for water holding capacity the better we are able to produce high quality meat products.

The work of the three best candidates underpins the necessity to attract and develop talent within the field of meat science. It demonstrates the importance of young talent in making new knowledge available for the international meat industry. A confident scientific committee concluded that there certainly is hope for the future and it will be exciting to follow the coming work of the three young talents.

Members of the international IMS Prize committee were (from left to right): Jean-Francois Hocquette, France; Susanne Støier, Denmark; Dave Gerrard, USA; Robyn Warner, Australia; Eero Puolanne, Finland; Anders Karlsson, Denmark; Adisorn Swetwiwathana, Thailand; and Lars Hinrichsen, Denmark.

Lars Hinrichsen, Chair IMS Scientific Committee

IMS Prize committee

IMS Prize for Meat Science and Technology 2013
The IMS Prize is awarded every two years at the International Congress of Meat Science and Technology (ICoMST) in recognition of scientific and technological excellence among those engaged in research in red meat.  This year ICoMST was held in Izmir, Turkey.
1a IMS Prize presented to Honor Calna[1]
In 2013, the Prize winner is Ms. Honor Calnan, from Murdoch University in Australia, for her poster: Increasing the muscularity and intramuscular fat of lambs will reduce meat redness on retail display. Ms. Calnan will present her research and receive the Prize of 5,000 USD at the IMS World Meat Congress which will take place on 14-16 June 2014 in Beijing, China.
*IMS Prize presented to Honor Calnan by Mary Ann Binnie, IMS Prize Chair

 

1b IMS Prize Judges[1]
An international panel of eight judges was established by the IMS Prize Chair, Mary Ann Binnie.  Seventy-six submissions were received from 30 different countries demonstrating a healthy interest in meat research.  A rubric for evaluating the entries was created and can be used for future Prize evaluations.

*IMS Prize Judges

 

The runners up were Fiona Anderson from Australia and Ciara McDonnell from Ireland.  Of the top 10 finalists, nine were women.

Sixty-eight submissions from about 30 different countries were received demonstrating a healthy interest in meat research.  Ms. Calnan was selected by a panel of eight internationally respected meat scientists and industry representatives.  The judges had a cross-section of expertise and were from Australia, Canada, Denmark, Netherlands, South Africa, Turkey, United Kingdom and the United States.

Applicants were judged on the quality and significance of their research, along with their knowledge, communication skills and poise.

Past IMS Prize recipients have made valuable contributions to the red meat industry and some have indicted the Prize has furthered their career.  It’s a win-win situation.

Young belgian scientist wins 2011 prize

The 2011 IMS Prize for Science and Technology has been won by Ms Inge Van Damme from Belgium for her research on the occurrence of human enteropathogenic Yersinia spp. in pigs and contamination of carcasses during slaughter. Inge Van Damme is a Master of Veterinary Medicine from Ghent University, and the work is part of her research for her Ph.D. thesis. She was judged the winner at the 57th ICoMST which was held in Ghent on 7th to 12th August 2011 .winners

Six internationally renowned scientists assisted the IMS in selecting the IMS prize winner from 42 short oral presentations and 201 posters. There was considerable discussion and debate over who should be the winner, which was a reflection of the high standard of the better presentations. At the end of the discussions it was unanimously agreed that the prize should be awarded to Inge Van Damme. She will be awarded the Prize of US $5000 at the 19th IMS World Meat Congress which will take place in Paris from 4-6 June 2012.The following is an abstract of her work:Human pathogenic Yersinia enterocolitica and Y. pseudotuberculosis typically cause enteric infections in humans, mainly young children. Pigs are the main animal reservoir for pathogenic Y. enterocolitica and infection in humans is often acquired by the consumption of contaminated pork. The aim of this work was to determine the contamination of pig carcasses with enteropathogenic Yersinia spp. in Belgium. Therefore, 180 pig carcasses were sampled in 9 different slaughterhouses. From each animal, tonsils, rectal content and carcass swabs were analysed for enteropathogenic Yersinia spp. using direct plating, selective enrichment and cold enrichment. All samples were taken after evisceration, but before chilling. Pathogenic Y. enterocolitica were isolated from the tonsils of 103 pigs (57.2%) and rectal contents of 36 pigs (20.0%). Twenty-eight pigs were positive for pathogenic Y. enterocolitica in both tonsils and rectal content, while 75 and 8 pigs were only Y. enterocolitica positive in tonsils and rectal content, respectively. All isolated Y. enterocolitica strains belonged to bioserotype 4/O:3. Tonsils and rectal content from 4 and 1 pig(s) were positive for Y. pseudotuberculosis, respectively. Regarding carcass samples, 76 (42.2%) pig carcasses were contaminated with enteropathogenic Yersinia spp. Pathogenic Y. enterocolitica were mostly recovered from the mandibular region (59/180), followed by the sternal region (31/180), medial site just before the sacrum (17/180), and pelvic duct (15/180). In conclusion, a high proportion of pigs carry pathogenic Yersinia spp. in their tonsils or intestines during slaughter. Moreover, a considerable number of pig carcasses is positive on one or more of the sampled carcass sites.

IMS Prize for Meat Science and Technology

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 2009 Prize of US$5000 has been awarded to Dr Surendranath Suman of the Dept of Animal and Food Sciences, University of Kentucky, Lexington KY 40546, USA. He submitted 3 posters of exceptional quality . The major work described the effects of ginger extracts on the quality attributes of beef Biceps femoris.

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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 .