The Meat Industry Hall of Fame this week announced six new Inductees based on votes from the Hall's members.
More than 75 nominations were submitted by participants across all sectors of red meat and poultry production, processing, marketing and academia. The class of 2014 is the sixth group of industry leaders to be inducted.
An induction ceremony and dinner honoring the incoming class will be held in conjunction with the North American Meat Association's Outlook Conference on Saturday, September 13, 2014.
New members include:
• J. Patrick Boyle, President and CEO of American Meat Institute for nearly 25 years. Boyle has helped lead the meat industry through crises such as the discovery of BSE in the American cattle herd and such important milestones as the implementation of HACCP systems and the industrywide adoption of advanced animal welfare standards.
• Zerle Carpenter, Ph.D., has spent 35 years as a Professor of Animal Science at Texas A&M University and noted, among many distinguished accomplishments, for his leadership in helping conduct the foundational research that led to the establishment of USDA's official grades of beef, pork and lamb.
• Graeme Goodsir, a writer, analyst and publishing executive over his long career, Goodsir has fostered a global outlook and perspective of U.S. meat and poultry organizations and institutions.
• Melvin C. Hunt, Ph.D., professor at Kansas State University's Animal Science and Industry department since 1975. Hunt is a distinguished researcher in meat safety and quality, including groundbreaking studies on case-ready packaging and low-fat formulations.
• Steve Kay, Editor and Publisher of Cattle Buyers Weekly since its inception in 1987, is recognized as an authoritative yet impartial analyst of the North American meat and livestock industry.
• James Marsden, Ph.D., Regents Distinguished Professor of Food Safety and Security at Kansas State University and Senior Science Advisor for the North American Meat Association, Dr. Marsden has been one of the industry's most important voices advocating for food safety.
"For the men and women in the industry, these Inductees are not only familiar names but people who embody the best of the business," said Chuck Jolley, Hall of Fame co-founder and president.
"These are leaders whose careers and contributions have made a difference for their organizations, their communities and for the industry they helped advance. We are proud to welcome them into the Hall."
Source: Meat Industry Hall of Fame