The "Home of Country Music" is set to host the AMI Annual Convention and Innovation Showcase and the Meat Industry Research Conference in September.

Meat industry executives will have an opportunity to learn about the latest in industry trends, equipment, and services by

attending the 2004 American Meat Institute (AMI) Annual Convention featuring its Innovation Showcase. The convention takes place September 30 through October 2 at the Gaylord Opryland Hotel, Nashville, TN — the exhibit dates are September 30 through October 1.

The Meat Industry Research Conference also takes place in conjunction with this event, and is being sponsored by the American Meat Institute Foundation (AMIF) and the American Meat Science Association (AMSA).

AMI’s convention offers attendees a chance to show industry how it and its businesses can help today’s meat and poultry packers and processors. Each conference during the convention brings practical, applied technology and up-to-date information attendees can use to energize their business and plan for future success.
Here’s what’s on tap for the education program:
- Environment and Operations Conference — Reviews practical responses to environmental issues and other impacts on day-to-day plant operations
- Management and Finance Conference — Tackles how to respond to the most significant financial and economic pressures facing the industry
- Marketing Conference — Covers strategic trends impacting the future of the industry
- 2004 Meat Industry Research Conference — Updates current, practical research applications for improved quality, safety, and wholesomeness of meat and poultry products
- Public Policy Conference — Tracks and analyzes key legislative and regulatory issues and recommends strategies to meet requirements

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SCHEDULE OF EVENTS
Wednesday, September 29
9 a.m. to 5 p.m.	Registration open
Thursday, September 30
7 a.m. to 5 p.m.	Registration open
8:30 to 11:30 a.m.	Conference sessions: Super Sessions: Spotlight on Animal Disease, Practical Ergonomics to the Senior Executive, Health vs. Hype: Nutrition Trends, and (MIRC) Food Safety Issues and Updates
11:30 a.m. to 3:30 p.m.	Innovation Showcase exhibits are open
11:30 a.m. to 1:30 p.m.	Lunch on exhibit floor
3:30 to 5 p.m.	General session-The American Consumer in Challenging Times
5:30 to 7 p.m.reception	Welcome to Nashville
Friday, October 1
8:30 to 10 a.m.	Conference sessions — A Layman’s Guide to Animal Biotechnology, Regulatory Response: Get It Right the First Time, Understanding Consumer Confidence and Behavior, and (MIRC) From Production to Distribution: Animal Meat Traceability Issues and Perspectives
10 to 11:30 a.m.	General session — Feeding the World: The Promise and Political Perils of Biotechnology
11:30 a.m. to 3:30 p.m.	Innovation Showcase exhibits are open
11:30 a.m. to 1:30 p.m.	Lunch on exhibit floor
3:00 to 5 p.m.	Conference open — Animal Care and Welfare: Customer and Regulatory Developments, Risk Analysis in Public Policy Making, Food-borne Illness Trends, and (MIRC) Quality and Consistency: Trained Sensory Panels vs. Consumer Panels, and Case-Ready Products
Saturday, October 2
7 a.m. to 12 p.m.	Registration open
7 to 8:15 a.m.	Washington Insider breakfast
8:30 to 11:30 a.m.	Conference sessions — Super Sessions Successful Hiring: Increasing Stability and Profitability from the Line to the Corporate Office, Meat-Up Boot Camp: Grassroots and Media Communications Training, and (MIRC) Quality and Consistency: Functional Properties in Non-Meat Ingredients, and Labeling in a New Regulatory World
MEAT INDUSTRY RESEARCH CONFERENCE
Thursday, September 30
Food Safety: Issues and Updates
8 a.m.	Global Perspective of Antibiotic Use Update — The science surrounding antibiotic use in livestock production is evolving and so is the global regulatory framework and attitudes. This session provides a perspective on trends and developments on this important issue.
10 a.m.	• E coli O157:H7 — Technologies to measure and reduce E. coli O157:H7 are developing and changing at a rapid pace. Hear the latest data on prevalence of E. coli O157:H7 and current thinking on the use of idicator organism and other important research about the detection and prevention and this pathogen.
	• Listeria Monocytogenes — New research shows ingredient combinations in ready-to-eat meat products can substantially reduce or inhibit L.m. growth. This session offers a scientific summary of the research in this area. L.m. control challenges and strategies, as well as rapid detection issues, will be addressed.
	• Salmonella/Campylobacter — New USDA regulations for Salmonella and Campylobacter reduction and control pose new challenges for meat and poultry processors. What will the new rules require? What are the best scientific strategies available to meet the regulatory targets? This session will offer practical ideas for meeting real-world requirements.
Friday, October 1
8:30 to 10 a.m.	From Production to Distribution: Animal Meat Product Traceability Issues and Perspectives — Traceability is the buzz word of the year, but what does it require of livestock and poultry producers and meat and poultry processors? This session will examine the pros, cons, and costs of various animal identification and traceability technologies.
	Join in-depth discussions on:
	• Beef —Determination of age at slaughter
	• Pork — Focus on traceability
	• Value of traceability from a consumer perspective
3 p.m.	Trained Sensory Panels vs. Consumer Panels — What is the proper use of a trained sensory panel compared to a consumer panel? How can information gained from these panels be used appropriately and strategically? Learn about applying this information to national brands and private labels.
4 p.m.	Case-Ready Products — After a slow start in the 1990s, case-ready products are taking off in the retail arena. How much case-ready product is moving? What products are succeeding? Hear about the benefits and issues associated with case-ready products.
Saturday, October 2
Quality and Consistency: Issues and Updates
8:30 a.m.	Irradiation — While government action on a petition to allow irradiation of ready-to-eat (RTET) meats may be slow, science has sped ahead. What does the latest research show about affective doses? What are the unique issues associated with RTE irradiation? Listen to a perspective on how this technology may fit into meat processing in the coming years.
9 a.m.	Functional Properties in Non-Meat Ingredients — What are new phosphates and phosphate blends and how are they differentiated? What are the relative strengths and potencies of natural and synthetic antioxidants? How can these important ingredients be used to achieve desired product characteristics? Learn the science surrounding antioxidants, phosphates, and other non-meat ingredients in this session.
9:30 a.m.	Labeling in Today’s Regulatory World — Learn about new regulations governing labeling for claims and nutrition. What are some of the most important issues impacting meat producers? How will the new requirements impact your meat production and processing?