UW–Madison participants showcased research, product innovation, professional leadership and teamwork at the 79th Reciprocal Meat Conference and the 87th AAMP convention.
From student research presentations and technical sessions to Quiz Bowl, product competitions and industry tours, the University of Wisconsin–Madison Meat Science & Animal Biologics Discovery (MSABD) program made a strong showing at two major professional gatherings this summer. Students, faculty and staff represented UW–Madison at the 79th American Meat Science Association Reciprocal Meat Conference (RMC), held June 21–24 in Amarillo and Canyon, Texas, and at the 87th American Convention of Meat Processors & Suppliers’ Exhibition, held July 9–11 in Milwaukee.
The two events highlighted the range of MSABD’s work—from scientific discovery and professional education to hands-on processing, product development and industry service. They also generated an impressive collection of awards and competitive accomplishments while giving students opportunities to learn from peers, faculty and industry professionals. The Reciprocal Meat Conference is the American Meat Science Association’s annual forum for exchanging research and strengthening connections across academia and industry. The AAMP convention brings together processors, suppliers, academic experts and other meat-industry professionals and includes the American Cured Meat Championships.
Research, competition and connection at RMC
MSABD’s RMC experience began before the delegation arrived in Amarillo. During the trip, participants visited The JBT-Marel Innovation Center & Kemin Ingredients in Des Moines, Iowa, Kansas City Sausage Company in Kansas City, MO, Cargill Innovation Center in Wichita, KS, and Bar-S Foods in Clinton, Oklahoma, gaining additional exposure to ingredient technology and commercial meat processing. A stop at Cadillac Ranch outside Amarillo also provided a memorable group experience before the conference began.
At the conference, Jordan Hartley, an M.S. student advised by Jeff Sindelar, earned first place in the master’s student research competition. As a result of this award, Hartley was invited to present her poster during a technical session alongside the other ePoster winners. Alejandra Abrego, a Ph.D. student advised by Sara Gragg, and Wei Luo, a Ph.D. student advised by Mark Richards, both competed in the doctoral poster division and Abrego was also selected to present her work during a technical session as a Chairman Selected Abstract.
Jordan Hartley presents her research at the RMC. Hartley earned first place in the master’s student research competition and as a result later presented her poster during a technical session.
Research contributions extended across the MSABD delegation. Sara Irizarry Rodriguez, Jessica Brown, Dillon Walker, and Pat Pharino all presented posters. Brown also delivered a technical reciprocation session on practical applications for molecular microbiology in the meat industry, while Sindelar presented a reciprocation session on antioxidant options in the meat industry. Together, these contributions demonstrated MSABD expertise in meat quality, processing, food safety and applied industry challenges.
Klaire McCann recognized as an outstanding undergraduate
One of the conference’s signature recognitions went to Klaire McCann, who received the American Meat Science Association Outstanding Undergraduate Award. The award reflects both McCann’s academic achievement and the leadership role she has built within UW–Madison MSABD.
McCann transferred to UW–Madison in 2024 after earning an Associate in Science from Madison Area Technical College and quickly became an active member of the MSABD community. She joined the newly revitalized Meat Science Club, participated on UW–Madison’s first Intercollegiate Meat Science Quiz Bowl team in more than a decade and became a dependable undergraduate employee in the program’s USDA-inspected meat-processing facility. She served as Meat Science Club vice president in 2025 and president in 2026, helping coordinate major fundraisers that supported student travel to RMC. After earning her B.S. in Animal and Veterinary Biosciences in May, she began a summer internship with Wisconsin River Meats and plans to return to UW–Madison to pursue an M.S. in Animal Sciences. Her long-term goal is to operate a meat-processing facility in southern Wisconsin.
Competitive accomplishments and professional service
MSABD participants also excelled in several conference competitions. Jessica Brown earned third place in the processed-meats contest, and Avery Crooks, an M.S. student advised by Sindelar, was a member of the first-place Iron Chef team. Samuel Thompson, Klaire McCann, Haylie Habeck and Wyatt Dorshorst represented UW–Madison in the undergraduate Quiz Bowl, competing at a high level and achieving the best finish in UW Meat Science history. They were coached by a committed group of graduate students and staff in preparation for the competition.
The group’s contributions went well beyond presentations and competitions. Russ McMinn, MSABD research program manager, organized and managed the UW–Madison MSABD booth at the conference career fair. Jeff Sindelar delivered welcoming comments and introduced the 2027 RMC welcome video, and several members of the delegation participated in planning discussions for the 2027 conference, which will bring RMC to Madison. The conference picnic and banquet also offered time to celebrate the group’s work, support student activities and strengthen relationships across the meat science community.
Product innovation recognized at the AAMP convention
Just over two weeks after RMC, MSABD students, faculty and staff were active again at the 87th American Convention of Meat Processors & Suppliers’ Exhibition in Milwaukee. Members of the group attended convention activities, assisted with the American Cured Meat Championships and entered two products in the University Class.
Pat Pharino, a Ph.D. student advised by Sara Gragg, received Third Place Champion recognition in the University Division Cured Specialty Meat Products class (one of 2 classes University students can enter products in) for an Isan-style sausage inspired by the traditional fermented sausage of northeastern Thailand. Pharino retained the product’s characteristic flavors while adapting its formulation and manufacturing process to create a fully cooked, smoked and ready-to-eat product aligned with modern processing and food-safety practices.
The award also reflected the collaborative nature of product development within MSABD. Pharino credited the program and Jeff Sindelar for creating the opportunity, Heather Hunt for guidance on product formulation and development, Dillon Walker for expertise in meat product manufacturing, and the many colleagues who provided suggestions and feedback. “This experience has strengthened my passion for meat science, product development and food safety,” Pharino said. Avery Crooks also represented UW–Madison in University Division Specialty class with a dry-cured bacon while both Avery and Pat had entries in a fresh bratwurst class in competitive field of 42 total entries from 6 universities and 21 student entrants.
A collective achievement
Taken together, the two conferences demonstrated the breadth of the MSABD program and the value of combining research, education, extension, industry engagement and hands-on experience. The awards recognized exceptional individual performances, but the larger story was one of collective preparation and support: students testing ideas and communicating their work, staff sharing technical expertise, faculty mentoring emerging professionals and the entire group representing UW–Madison with energy and pride.
The summer’s accomplishments also created momentum for the year ahead. As MSABD prepares to welcome the meat science community to Madison for the 2027 Reciprocal Meat Conference (https://meatscience.org/videos/default-source/meat-judging-videos/2027-rmc-welcome-video.mp4?sfvrsn=3140ad8a_0), the group can build on a successful season defined by scientific excellence, product innovation, leadership and teamwork.