Catherine Cutter recipient of AMSA Distinguished Service Award

Posted: May 25, 2011

The American Meat Institute Foundation has named Catherine Cutter, associate professor of food science, recipient of its 2011 Distinguished Extension-Industry Service Award.
Cathy Cutter

Cathy Cutter

She will be honored at a reception and awards presentation at the American Meat Science Association's 64th Reciprocal Meat Conference, June 21 in Manhattan, Kan.

The award was established in 1965 to recognize outstanding achievement in meat science extension and service to the industry.

The association cited Cutter for developing and conducting numerous exemplary workshops and educational programs.

Some of her best known are HACCP Training for Meat Processors, Food Microbiology and Sanitation, Venison 101 (a hands-on program to make deer hunters and custom processors aware of good sanitation and meat-handling practices), and ServSafe training.

"Catherine Cutter is a deserving recipient of the Distinguished Extension-Industry Service Award, having developed an outstanding meat industry extension program serving Pennsylvania and U.S. meat processors," said Thomas Powell, executive director of the American Meat Science Association.

"Her extension and educational programs provide training and information to small and large processors as well as the general public."

Cutter supplements her extension programs with a very productive research laboratory, Powell noted. Her work is industry focused and receives funding from a number of professional organizations and companies in the meat industry.

"The laboratory's specific projects are aimed at solving pressing problems of immediate concern to meat processors," he said.

"Equally important is the fact that she uses graduate and undergraduate students to complete most of the laboratory and in-plant work. The result is students who are well prepared to move into industry positions."

Powell said Cutter's meat industry perspective, unparalleled technical expertise in microbiology and exceptional skills and enthusiasm as a communicator "make her one of the most effective meat extension specialists in the United States today."

The American Meat Science Association fosters community and professional development among individuals who create and apply science to efficiently provide safe and high-quality meat (defined as red meat such as beef, pork and lamb; poultry; fish/seafood; and meat from other managed species).