The American Meat Science Association (AMSA) announces that Casey Frye has been named an AMSA Fellow and is a recipient of the 2016 AMSA Signal Service Award. The AMSA Signal Service Award was established in 1956 and is given to members in recognition of devoted service and lasting contributions to the meat industry and to the association. The Signal Service Award is sponsored by Cargill, Elanco Animal Health and Johnsonville Sausage Company LLC.Casey Frye will be honored at an Awards banquet during the AMSA 69^th Reciprocal Meat Conference on Tuesday, June 21, 2016 in San Angelo, Texas.

Frye grew up on the University of Wyoming Livestock Farm where his father was the herdsman and ultimately the general manager. During those years, Casey was exposed to all facets of livestock production. Casey graduated from Chadron State College where he majored in biology, was student body president, co-founder and the first president of the CSC Ag Club. Casey went on to earn a master’s degree from the University of Nebraska, and after the completion of his doctorate from Iowa State he went on to join the faculty at Kansas State University.

Casey joined the Burke Marketing Corporation in 1991 and has risen to his current position of Vice President, Research and Development for what is now Burke Corporation, a Wholly Owned Subsidiary of Hormel Foods. There he oversees a staff of meat and food scientists and directs the company’s chemistry and microbiology labs. During his tenure, Casey and his staff have developed hundreds of new meat toppings which have generated millions of dollars in new revenue for the company.

Dr. Frye has written numerous peer-reviewed, extension and trade publications, contributed to two chapters and has delivered a number of invited presentations related to processed meat technology. He is also a collaborative associate professor at Iowa State University. Casey has been a member of the American Meat Science Association for 33 years. He has volunteered to serve on numerous committees, was on the Board of Directors for two years, and was the Treasurer for the AMSA and the AMSA Educational Foundation for nine years.

The energy and determination that Casey personified as a student persisted throughout his career and is reflected by his personal and professional achievements and generous volunteer efforts. Casey has received many accolades. He has certainly given more than he has received. This can be seen in his ongoing dedication to the American Meat Science Association, but is exemplified by the initiation of the Casey and Tanja Frye Agricultural Scholarship at Chadron State College. His personal accomplishments, his industry and academic service and his loyalty to the AMSA make Casey B. Frye an outstanding recipient of the AMSA Signal Service Award.

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The American Meat Science Association (AMSA) announces that Elizabeth Boyle has been named an AMSA Fellow and is a recipient of the 2016 AMSA Signal Service Award. The AMSA Signal Service Award was established in 1956 and is given to members in recognition of devoted service and lasting contributions to the meat industry and to the association. The Signal Service Award is sponsored by Cargill, Elanco Animal Health and Johnsonville Sausage Company, LLC.Elizabeth Boyle will be honored at an Awards banquet during the AMSA 69^th Reciprocal Meat Conference on Tuesday, June 21, 2016 in San Angelo, Texas.

Dr. Boyle has worked as a member of the Animal Science faculty at Kansas State University since 1992. In her professional career, Liz has worked primarily in Extension to enhance the quality and safety of meat products and as a liaison providing scientific and technical assistance to meat processors, consumers, government and trade associations. Since 1993, she has provided HACCP training to industry, and in 1997 Lis, together with a colleague, developed an undergraduate course in HACCP. She teaches HACCP and food safety workshops nationally and teaches ungraduated and graduate courses in processed meats, HACCP and Advanced HACCP. She continues to host the annual Midwest Processing workshop that has been held at K-State for the past 39 years.

Liz grew up in Richfield, Minnesota, a suburb of Minneapolis and attended the University of Minnesota. From there she attended Colorado State University to obtain her M.S. and Ph.D. in Food Science, followed by post doctorate work in meat science at the University of Kentucky and University of Minnesota. 

Her key program and research areas include processed meat safety and quality, the impact of regulations on small and very small meat and poultry processing facilities, and processors perceptions of safety and sanitation. In 1996-1997, Liz collaborated with the National FFA Organization to design and develop the Food Science Career Development Event to introduce high school students to majors in these areas in college. She continues to serve on this national committee and received her FFA Honorary American degree from the National FFA Organization.

Liz was presented with the AMSA Extension-Industry Award in 2007. She served on the 2002-2004 AMSA Board of Directors, and in 2004, was the first women to chair the annual RMC. She has served on many committees since becoming a member in 1985.

Dr. Boyle is an internationally-known expert in HACCP systems and has dedicated her career to assisting smaller sized meat companies with improving processed meat quality and safety, HACCP systems, and food safety plans. She has mentored many college students and industry personnel in HACPP and has served as advisor to talented graduate students. Dr. Boyle is a high profile meat scientist that has contributed a great deal to food safety, HACCP, and has served the industry and academics well.

Source: AMSA