By:
Chuck Woods (352) 392-1773 ext 281Source(s):
Dwain Johnson Johnson@animal.ufl.edu, 352-392-1922
GAINESVILLE, Fla.—Dwain Johnson, a professor with the University of Florida’s Institute of Food and Agricultural Sciences, is part of a research team that will receive the 2004 International Meat Secretariat (IMS) Prize for Meat Science and Technology.
The $10,000 prize recognizes the international significance of beef muscle profiling research by animal scientists at UF and the University of Nebraska in cooperation with the National Cattlemen’s Beef Association.
The award will be presented to the team at the 15th IMS World Meat Congress in Winnepeg, Canada, June 7-14. It’s the first time that a North American team has won the research prize. IMS is a non-profit association of meat and livestock organizations worldwide.
The prize is awarded in alternate years to individuals or groups whose recent discoveries or contributions significantly benefit the international meat industry. Judges consider the quality of the research, how it is communicated and its relevance.
Other team members are Chris Calkins and Steven Jones, professors at the University of Nebraska, and Buckey Gwartney, research and knowledge management director for the cattlemen’s association.
Johnson said the team conducted the most extensive study ever performed on the muscles of beef chuck and round, and developed communication tools to convey the information to the meat industry.
“Our research concentrated on the study of all muscles on the shoulder and round leg of beef,” he said. “Data from the research will markedly enhance the value of beef from these cuts because processors can use the muscles in new products that are tender, flavorful and easy to prepare. It also will help expand consumer and institutional markets for beef.”
Until now, Johnson said, the tremendous variation among muscles in beef chuck contributed to the majority being processed as ground beef, which is not a high-value consumer item in the United States.
He said the separation of the large primal cuts into individual muscles or muscle groups, based on the research findings, will allow doubling and tripling of the value of the raw materials. The flat-iron steak and chuck-eye tenders are two prime examples.
Johnson, who joined the UF/IFAS faculty in 1984, received his bachelor’s degree in animal science from Texas A&M University, his master’s degree in food science from Oklahoma State University and his doctoral degree in animal science from Texas A&M University.
The Florida Cattlemen’s Association recognized Johnson as researcher of the year for 2003.
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