Event Details

This training is to introduce and implement recommendations to provide Chinese players along the beef production supply chain with technical assistance and promotes best practices (including adoption standards in alignment with U.S. industry standards), to ensure total food chain quality, increase food safety, and improve the ability to sell more beef and beef products to the Chinese consumers. We will principally focus on educating the Chinese players about beef quality standards, cutting and grading.


The training will also show how US industry can demonstrate leading standards and technical expertise in critical areas of China's beef supply chain. As China continues to retool its beef processing industry, it provides opportunities for US industry as well. It also helps to increase the benchmark in quality, standards, and food safety, which reinforces opportunities for upgrades through the marketing chain for US beef products.


Agenda

1:30 PM - 2 PM
Registration
2 PM - 2:05 PM
Opening Remarks by Vice President of China Meat Association
2:05 PM - 2:10 PM
Opening Remarks by FAS Representative, USDA Beijing Embassy
2:10 PM - 5:50 PM
US Beef Grading and Cutting Training
5:50 PM - 6 PM
Closing Remarks

Speakers

  • LL

    Loni Lucherk

    Assistant Professor of Animal Science at West Texas A&M University

    Dr. Loni W. Lucherk serves as Assistant Professor of Animal Science at West Texas A&M University. Dr. Lucherk received her Ph.D. in Animal Science - Meat Science from Texas Tech University in 2019. She joined the Department of Agricultural Sciences West Texas A&M University in 2020. She teaches Food Science, Meat Animal/Carcass Evaluation, and Advanced Animal/Meat Evaluation. Her research interests mainly focus on meat and food science, specifically fresh meat quality. She coaches the meat judging, meat science quiz bowl, and meat animal evaluation teams at WTAMU. Also, she serves as the advisor to the Block & Bridle Club.

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  • BS

    Baozhong Sun

    Professor/Researcher at Beijing Institute of Animal Husbandry and Veterinary Medicine, Chinese Academy of Agricultural Sciences

    Researcher, doctor, doctoral supervisor, Beijing Institute of animal husbandry and veterinary medicine, Chinese Academy of Agricultural Sciences, major in agricultural product processing and storage engineering - theory and technology direction of animal product processing and safety control. As a post expert of the national beef and yak industry technology system, undertake the post work of beef cattle classification and segmentation; Presided over and participated in the research and formulation of many national and industrial standards, such as "beef carcass and fresh meat segmentation" (gb/t 27643-2011), "beef grading specification" (ny/t 676-2010), "beef grading" (sb/t 10637-2011), "pre-mortem living evaluation rules for beef cattle" (submitted); As a mainland assisting expert in the "Qinghai Tibet Plateau community animal husbandry industry science and technology project", he participated in the research on the public welfare (agricultural) industry science and technology project "Qinghai Tibet Plateau Characteristic organic animal product production technology and industrial model", focusing on "yak slaughtering, preservation and meat product production technology innovation and quality standard formulation".

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Tickets

Non-members (online only)
Standard Price RMB 1,000
AmCham China Members (online)
Standard Price Free
AmCham China Members (offline)
Standard Price Free

Venue

Conference Room

Beijing Institute of Animal Husbandry and Veterinary Medicine, Chinese Academy of Agricultural Sciences
Scientist of National Beef Segmentation and Yak System
中国农业科学院北京畜牧兽医研究所

Beijing, Haidian District, China

If you have any questions please contact Cynthia Zhai

Contact Organizer

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